White Chocolate Raspberry Cupcakes
These White Chocolate Raspberry Cupcakes are a perfect balance of creamy white chocolate and tangy raspberries, making them a delightful treat for any occasion. Topped with a luscious white chocolate frosting, they’re sure to be a crowd-pleaser.
Equipment
- Muffin tin
- Paper liners
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Spatula
- Toothpick
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup white chocolate chips
- 1/2 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the flour mixture.
- Gently fold in white chocolate chips and raspberries.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting.
Notes
Be careful not to overmix the batter to ensure the cupcakes stay soft and fluffy.
You can substitute the raspberries with other berries such as strawberries or blueberries for a variation.
If you prefer, you can add extra white chocolate chips on top of the cupcakes before baking for a richer flavor.
You can substitute the raspberries with other berries such as strawberries or blueberries for a variation.
If you prefer, you can add extra white chocolate chips on top of the cupcakes before baking for a richer flavor.