Description
Indulge in the deliciousness of The Best White Chocolate Raspberry Cupcakes, a delightful treat that’s sure to impress at any gathering. These cupcakes feature a soft and fluffy vanilla base studded with juicy raspberries, topped with a creamy white chocolate buttercream that elevates the dessert to gourmet status. Perfect for celebrations or a casual afternoon treat, their vibrant colors and irresistible flavors will leave your guests asking for seconds. Easy to make and visually stunning, these cupcakes are an essential addition to your baking repertoire.
Ingredients
Scale
- 1 ¾ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 egg
- 2 egg whites
- 2 tsp vanilla extract
- ½ cup buttermilk, at room temperature
- 6 oz fresh raspberries, cut in half
Instructions
- Preheat oven to 350°F and line muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream softened butter and sugar until light and fluffy.
- Add eggs and vanilla; mix until combined.
- Gradually incorporate dry ingredients alternating with buttermilk.
- Fold in floured raspberries gently into the batter.
- Fill cupcake liners three-quarters full and bake for 21–22 minutes.
- Cool completely before frosting with white chocolate buttercream.
Nutrition
- Serving Size: 1 cupcake (78g)
- Calories: 250
- Sugar: 16g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg