Description
Indulge in the delightful flavors of The Best White Chocolate Raspberry Cupcakes, where sweet and tart harmoniously collide. These cupcakes feature a soft, fluffy vanilla base studded with juicy raspberries, all topped with a luxurious white chocolate buttercream frosting. Perfect for any celebration or simply a treat to savor, their stunning presentation and exquisite taste make them an instant favorite among guests. With straightforward steps and minimal baking skills required, you can whip up these irresistible delights for Valentine’s Day, spring brunches, or whenever the craving strikes!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 egg
- 2 egg whites
- 2 tsp vanilla extract
- ½ cup buttermilk
- 6 oz fresh raspberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a mixer, cream softened butter and granulated sugar until light and fluffy. Add eggs and vanilla; mix well.
- Gradually add dry ingredients alternately with buttermilk until just combined. Fold in floured raspberries.
- Fill liners three-quarters full and bake for 21–22 minutes. Cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 280
- Sugar: 21g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg