White Chocolate Raspberry Cupcakes
These sweet, soft cupcakes are filled with creamy white chocolate and fresh raspberries, offering the perfect balance of sweetness and tartness. A treat that looks and tastes like it came from a boutique bakery!
Equipment
- Muffin Tin
- Hand Mixer
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter softened
- 3/4 cup Granulated Sugar
- 2 Large Eggs
- 1/2 cup Sour Cream
- 1 tsp Vanilla Extract
- 1/2 cup Melted White Chocolate use quality baking chocolate
- 1/3 cup Milk
- 1 cup Fresh Raspberries washed and patted dry
- 1/2 cup Unsalted Butter room temperature
- 2 cups Powdered Sugar
- 2 tbsp Heavy Cream
Instructions
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners.
- In a bowl, combine flour, baking powder, baking soda, and salt.
- Beat butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing after each addition.
- Blend in sour cream and vanilla until smooth.
- Stir in the melted white chocolate gently.
- Alternate adding milk and dry mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in raspberries gently to avoid breaking them.
- Fill cupcake liners two-thirds full and bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
- Cool on a wire rack before frosting.
- For frosting, beat butter until creamy, then gradually add powdered sugar.
- Stir in melted white chocolate, heavy cream, and vanilla. Beat until fluffy.
Notes
Feel free to swap fresh raspberries for frozen (just don’t thaw them) or add a hint of lemon zest for a fresh twist.