Description
Indulge in the delightful flavors of The Best White Chocolate Raspberry Cupcakes, where sweet vanilla meets tangy raspberries, topped off with creamy white chocolate buttercream. These cupcakes are a perfect treat for any occasion, from birthdays to casual evenings at home. With a light and fluffy texture and vibrant raspberry pieces baked right in, these charming desserts are sure to impress your guests and satisfy your sweet cravings. Easy to prepare with simple ingredients, they make an ideal choice for both novice and experienced bakers. Elevate your dessert game with these irresistible cupcakes that are as beautiful as they are delicious.
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 sugar until light and fluffy. Add egg, egg whites, and vanilla; mix well.
- Gradually add dry ingredients and buttermilk alternately until combined.
- Gently fold in floured raspberries.
- Scoop batter into liners, filling them about three-fourths full. Bake for 21–22 minutes or until a toothpick comes out clean.
- Cool completely before frosting with white chocolate buttercream.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg