Description
Indulge in the heavenly flavors of The Best White Chocolate Raspberry Cupcakes! These delightful treats feature a soft vanilla cupcake base bursting with juicy raspberries, topped with rich white chocolate buttercream for an irresistible combination of sweetness and tartness. Perfect for special occasions or a sweet indulgence at home, these cupcakes are sure to impress your guests and satisfy your cravings. With their beautiful presentation and fluffy texture, they are a must-try recipe that brings joy with every bite.
Ingredients
Scale
- 1 ¾ cups 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 (175°C) and line a 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 egg, egg whites, and vanilla; mix until combined.
- Gradually add dry ingredients alternately with buttermilk. Fold in floured raspberries gently.
- Fill liners about three-quarters full and bake for 21–22 minutes or until a toothpick comes out clean. Cool before frosting.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 270
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg