Description
Delight in these luscious white chocolate raspberry cupcakes featuring a tender, moist crumb bursting with fresh raspberries and crowned with creamy white chocolate buttercream. Perfect for special occasions or an indulgent treat.
Ingredients
Scale
Cupcakes
- 1 ¾ cup all-purpose flour
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg + 2 egg whites
- 2 tsp vanilla extract
- ½ cup buttermilk
- 6 oz fresh raspberries, lightly floured
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Frosting
- White chocolate buttercream (ingredients not specified)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: Using a mixer, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Beat in the egg and two egg whites along with the vanilla extract until fully incorporated for stability and flavor.
- Combine Wet and Dry: Alternate adding the dry flour mixture and the buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cupcakes.
- Fold in Raspberries: Gently fold in the floured fresh raspberries to prevent them from sinking and to incorporate their tart flavor evenly throughout the batter.
- Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 21 to 22 minutes or until the cupcakes are set and a toothpick inserted in the center comes out clean.
- Cool and Frost: Allow the cupcakes to cool completely in the pan on a wire rack before frosting with white chocolate buttercream for the best texture and taste.
Notes
- Lightly flour the raspberries before folding into the batter to prevent them from sinking to the bottom.
- Ensure cupcakes are completely cool before frosting to avoid melting the buttercream.
- If fresh raspberries are unavailable, frozen raspberries can be used but do not thaw before adding to the batter.
- For the white chocolate buttercream frosting, melt white chocolate and blend it with butter, powdered sugar, and vanilla extract until smooth.
- This recipe yields 12 standard-sized cupcakes.
