Description
These White Chocolate Raspberry Cupcakes are a delightful treat, featuring a moist vanilla cupcake base topped with a rich white chocolate frosting. Each bite bursts with the tartness of fresh raspberries, perfectly balancing the sweetness of the creamy frosting.
Ingredients
Scale
- Cupcake Base:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ tsp baking powder
- ¼ tsp salt
- Raspberry Filling:
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- White Chocolate Frosting:
- 1 cup white chocolate chips
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cupcakes are baking, prepare the raspberry filling by combining raspberries, sugar, and cornstarch in a small saucepan over medium heat. Cook until the raspberries break down and the mixture thickens, about 5-7 minutes. Let cool.
- For the frosting, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
- In a mixing bowl, beat the softened butter until creamy, then gradually add the powdered sugar and heavy cream, mixing until fluffy. Fold in the melted white chocolate until well combined.
- Once the cupcakes are cool, use a small knife to cut a hole in the center of each cupcake and fill with the raspberry mixture. Top with white chocolate frosting and garnish with fresh raspberries if desired.
Notes
- Make-ahead: Cupcakes can be baked a day in advance and stored in an airtight container. Frosting can be made and refrigerated for up to 3 days; re-whip before using.
- Storage: Store frosted cupcakes in the refrigerator for up to 3 days.
- Substitutions: Use frozen raspberries if fresh are not available, and substitute almond extract for vanilla for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28 grams
- Sodium: 150 milligrams
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 42 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
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