Description
These White Chocolate Raspberry Cupcakes are a decadent treat, combining rich white chocolate and fresh raspberries in a light and fluffy cupcake. Topped with a smooth, velvety white chocolate frosting and a sweet raspberry, these cupcakes are the perfect dessert for any special occasion, party, or when you’re simply craving something indulgent and fruity!
Ingredients
For the Cupcakes:
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup whole milk
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1/2 cup white chocolate chips (melted and cooled)
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1/2 cup fresh raspberries (or frozen, thawed)
For the White Chocolate Frosting:
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1 cup unsalted butter, softened
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2 cups powdered sugar
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1/2 cup white chocolate chips (melted and cooled)
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1–2 tablespoons milk (to adjust consistency)
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1 teaspoon vanilla extract
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Fresh raspberries (for garnish)
Instructions
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Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
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Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
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Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
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Add melted white chocolate: Stir in the melted white chocolate until smooth.
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Fold in raspberries: Gently fold in the fresh raspberries, being careful not to mash them too much.
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Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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Make the frosting: While the cupcakes are cooling, beat the softened butter until creamy. Gradually add the powdered sugar and continue beating until smooth and fluffy. Stir in the melted white chocolate and vanilla extract, then add milk a tablespoon at a time to reach your desired frosting consistency.
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Frost the cupcakes: Once the cupcakes are completely cool, pipe or spread the white chocolate frosting on top of each cupcake.
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Garnish: Top each cupcake with a fresh raspberry for a beautiful finish.
Notes
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White chocolate variation: For a stronger white chocolate flavor, you can add extra melted white chocolate to the batter.
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Raspberry tip: If you’re using frozen raspberries, make sure to thaw and drain them thoroughly to prevent excess moisture in the cupcakes.
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Storage: These cupcakes can be stored in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes, Party Food
- Method: Baking
- Cuisine: American, Bakery-style
Keywords: White chocolate cupcakes, raspberry cupcakes, white chocolate frosting, fruity cupcakes, raspberry dessert, special occasion cupcakes, creamy frosting