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White Chocolate Raspberry Cupcakes

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Delightful cupcakes featuring rich white chocolate and tart raspberries, perfect for any occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup milk
  • 2 large eggs
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 oz white chocolate, melted
  • 1 cup fresh raspberries
  • 1 cup unsalted butter (for frosting)
  • 4 cups powdered sugar
  • 1/4 cup raspberry puree
  • White chocolate shavings (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in the melted white chocolate and milk until well combined.
  5. Whisk together the flour, baking powder, and salt in another bowl. Gradually add to the wet ingredients, mixing until just combined. Fold in the raspberries gently.
  6. Divide the batter evenly among the cupcake liners.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool.
  8. Beat the unsalted butter for the frosting until creamy, then gradually add powdered sugar and raspberry puree until smooth.
  9. Frost the cooled cupcakes with the raspberry buttercream and top with white chocolate shavings. Serve and enjoy!

Notes

Make sure your butter is softened for easy creaming with sugar. Gently fold in the raspberries to avoid breaking them apart. Use high-quality white chocolate for the best flavor.

Nutrition

Find it online: https://tashirecipez.com/white-chocolate-raspberry-cupcakes/

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