Imagine biting into a cupcake so divine, it feels like a sweet symphony of flavors dancing on your palate. These Raspberry White Chocolate Cupcakes are not just a dessert; they're a culinary masterpiece that transforms an ordinary moment into an extraordinary experience. With the perfect balance of tart raspberries and creamy white chocolate, these cupcakes are about to become your new obsession – and trust me, resistance is futile!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in half of the fresh raspberries and white chocolate chips into the batter, reserving the remaining for topping.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Sprinkle the remaining raspberries and white chocolate chips on top of each cupcake.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake 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.
- Optional: Once cooled, frost with white chocolate buttercream or dust with powdered sugar before serving.
Tips
- Use room temperature ingredients to ensure a smoother, more consistent batter.
- Don't overmix the batter – this can lead to tough, dense cupcakes.
- For extra moisture, make sure your butter is softened but not melted.
- Gently fold in raspberries and white chocolate chips to prevent them from sinking to the bottom.
- Use a light hand when adding mix-ins to maintain the cupcake's delicate texture.
- Check doneness with a toothpick – it should come out clean with just a few moist crumbs.
- Allow cupcakes to cool completely before frosting to prevent melting.
- For an extra touch of elegance, consider garnishing with fresh raspberries or white chocolate shavings.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 70mg
