Description
Indulge in the delightful experience of The Best White Chocolate Raspberry Cupcakes. These treats feature a soft vanilla base that perfectly complements the tartness of fresh raspberries, while a creamy white chocolate frosting adds an irresistible finish. Ideal for any gathering—whether a birthday party, holiday celebration, or just a cozy afternoon treat—these cupcakes are both beautiful and easy to make. With their moist texture and stunning presentation, they will surely impress your guests and satisfy your sweet cravings.
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)
- 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.
- In a stand mixer or using a hand mixer, cream softened butter until smooth. Gradually add sugar and beat until light and fluffy.
- Add egg, egg whites, and vanilla; mix well.
- Alternate adding dry ingredients and buttermilk to the mixture until just combined.
- Dust raspberries with reserved flour and gently fold them into the batter.
- Fill cupcake liners three-quarters full with batter and bake for 21-22 minutes or until set.
- Allow cupcakes to cool before frosting with white chocolate buttercream.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (approx. 75g)
- Calories: 230
- Sugar: 17g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg