Indulge your sweet tooth with a delightful twist on classic cupcakes that will leave your taste buds dancing! These White Chocolate Lemon Cupcakes with Raspberry Frosting are not just a treat; they’re a celebration of flavors that perfectly blend the rich creaminess of white chocolate with the zesty brightness of lemon, all crowned with a luscious raspberry frosting. Whether you're hosting a party or simply treating yourself, these cupcakes are sure to impress and become a favorite in your dessert repertoire. Ready to elevate your baking game? Let’s dive into this irresistible recipe that promises to be the star of your dessert table!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup white chocolate, melted
- 1 cup raspberries
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the all-purpose flour and unsweetened cocoa powder. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk, mixing on low speed until just combined.
- Gently fold in the melted white chocolate, ensuring even distribution throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the raspberry frosting, puree the raspberries in a blender and strain to remove seeds.
- In a clean mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Gently fold the raspberry puree into the whipped cream, creating a light pink frosting.
- Once cupcakes are completely cool, pipe or spread the raspberry frosting on top of each cupcake.
- Optional: Garnish with fresh raspberries or white chocolate shavings before serving.
Tips
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before starting. This helps create a smoother batter and ensures even baking.
- Sifting Dry Ingredients: Sifting the flour and cocoa powder not only removes lumps but also aerates the mixture, resulting in lighter cupcakes.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to dense cupcakes.
- Perfect Baking Time: Keep an eye on your cupcakes as they bake. Start checking for doneness at the 15-minute mark; they should spring back when lightly pressed.
- Cooling is Key: Allow the cupcakes to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful presentation.
- Raspberry Frosting Tip: For a more vibrant raspberry flavor, use fresh raspberries when making the puree, and adjust the sweetness of the frosting to your preference.
- Garnishing: Add a touch of elegance by garnishing with fresh raspberries or white chocolate shavings right before serving for a stunning visual appeal.
- Make Ahead: You can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for the best texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
