Description
White Chocolate Raspberry Cupcakes are a delightful treat that perfectly balance sweet and tart flavors. These fluffy vanilla cupcakes are crowned with rich white chocolate frosting and topped with fresh raspberries, making them an eye-catching centerpiece for any celebration or just a special indulgence at home. Bake a batch to impress your friends and family or simply enjoy the nostalgic joy of creating something delicious from scratch.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk (whole or plant-based)
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream softened butter and sugar until fluffy. Add eggs one at a time followed by vanilla; mix well.
- Gradually alternate adding the dry mixture and milk to the butter mixture until fully combined. Gently fold in white chocolate chips and raspberries.
- Fill the liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg