Description
Indulge in the delightful experience of The Best White Chocolate Raspberry Cupcakes, where a soft vanilla base meets the juicy burst of fresh raspberries and a rich white chocolate buttercream frosting. Perfect for any occasion, be it a romantic Valentine’s Day, a lively spring brunch, or simply a sweet treat for yourself, these cupcakes are sure to impress friends and family alike. Easy to make and beautifully presented, they are as versatile as they are delicious, making them a must-try dessert that you’ll want to share again and again.
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 (at room temperature)
- 6 oz fresh raspberries (halved)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a stand mixer or using a hand mixer, cream the softened butter until fluffy. Gradually add sugar and continue mixing until light and airy.
- Add the egg, two egg whites, and vanilla extract; mix until combined.
- Alternate adding dry ingredients and buttermilk to the mixture until just combined—avoid overmixing.
- Dust raspberries with some reserved flour and gently fold into the batter.
- Fill each cupcake liner about three-quarters full with batter and bake for 21–22 minutes or until set.
- Allow cooling 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 (70g)
- Calories: 250
- Sugar: 18g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg