Description
Indulge in the delightful experience of making The Best White Chocolate Raspberry Cupcakes. Bursting with juicy raspberry flavor and topped with rich white chocolate buttercream, these cupcakes are a perfect treat for any occasion. Whether you’re celebrating a birthday, hosting a spring brunch, or simply satisfying your sweet tooth, these elegant cupcakes will impress your family and friends. With their light and fluffy texture, they’re not only delicious but also visually stunning, making them the highlight of any dessert table.
Ingredients
Scale
- 1 ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 egg
- 2 egg whites
- 2 tsp vanilla extract
- ½ cup buttermilk (room temperature)
- 6 oz fresh raspberries (halved)
Instructions
- Preheat the 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 sugar until light and fluffy.
- Add eggs and vanilla; mix well.
- Gradually incorporate dry ingredients and buttermilk into the mixture.
- Fold in floured raspberries gently.
- Fill each liner with batter up to three-quarters full.
- Bake for 21–22 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 36mg