White Chocolate Raspberry Cupcakes
Decadent cupcakes infused with creamy white chocolate and fresh raspberries, topped with raspberry buttercream for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup white chocolate, melted
- 1 cup fresh raspberries
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- ¼ cup raspberry puree
- White chocolate shavings for garnish
Instructions
- Preheat the oven and prepare the liners.
- Cream the butter and sugar.
- Add eggs and milk.
- Combine dry ingredients.
- Fold in the chocolate and raspberries.
- Fill the cupcake liners.
- Bake to perfection.
- Make the raspberry buttercream.
- Frost the cupcakes.
- Garnish and serve.
Notes
Ensure butter is at room temperature for easy creaming. Leftovers can be stored in an airtight container at room temperature for 3 days or in the fridge for up to a week.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg