Description
Delight in the rich flavors of these White Chocolate Raspberry Cupcakes, where sweet white chocolate meets tart raspberries in a fluffy treat that’s perfect for any occasion. With a creamy frosting and vibrant colors, these cupcakes don’t just taste amazing—they look stunning too! Ideal for gatherings or a special indulgence, this easy-to-follow recipe will have everyone coming back for more.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup fresh raspberries (or frozen, thawed)
- ½ cup white chocolate chips
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time and mix in vanilla.
- Gradually combine dry ingredients with wet ingredients until just mixed. Gently fold in raspberries and white chocolate chips.
- Spoon batter into liners, filling two-thirds full. Bake for 18-20 minutes or until golden brown.
- For frosting, whip heavy cream until soft peaks form; then mix in melted white chocolate until smooth.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 250
- Sugar: 14g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg