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Raspberry White Chocolate Cupcakes

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Raspberry White Chocolate Cupcakes combine fluffy vanilla cupcakes with juicy raspberries and melted white chocolate, topped with a creamy white chocolate frosting and fresh raspberries.

Ingredients

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

½ cup whole milk, room temperature

1 cup fresh raspberries

½ cup white chocolate chunks or chips

For the Frosting:

½ cup unsalted butter, softened

2 cups powdered sugar

4 oz white chocolate, melted and cooled

1 teaspoon vanilla extract

3 tablespoons heavy cream (as needed)

For Garnish: Fresh raspberries

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined (do not overmix).
  6. Gently fold in the raspberries and white chocolate chunks, being careful not to crush the raspberries.
  7. Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
  8. For the frosting: Beat the softened butter in a bowl until creamy and smooth. Gradually add the powdered sugar, mixing until fully incorporated.
  9. Mix in the melted and cooled white chocolate and vanilla extract. Add the heavy cream, one tablespoon at a time, until you reach the desired frosting consistency. You want it to be smooth and spreadable.
  10. Once the cupcakes have cooled completely, frost them generously with the white chocolate frosting using a spatula or piping bag.
  11. Top each cupcake with a fresh raspberry for garnish and drizzle with extra white chocolate if desired.

Notes

For a dairy-free version, use plant-based butter and dairy-free milk (such as almond or oat milk) for the cupcakes and frosting.

For a gluten-free version, substitute the flour with a 1:1 gluten-free all-purpose flour blend.

If using frozen raspberries, be sure to thaw and drain them to avoid excess moisture in the batter.

For extra chocolatey cupcakes, you can mix in dark chocolate chips or drizzle melted white chocolate on top of the frosting.

Nutrition

Find it online: https://chocolatecoveredamy.com/raspberry-white-chocolate-cupcakes/