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White Chocolate Raspberry Cupcakes

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White Chocolate Raspberry Cupcakes are moist, tender, and bursting with creamy white chocolate sweetness and fresh raspberry tartness. Perfectly balanced and elegantly simple, these cupcakes are ideal for any occasion where a sweet and fresh dessert is desired.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk or buttermilk

Mix-ins

  • ¾ cup white chocolate chips or chopped white chocolate
  • 1 cup fresh raspberries

Frosting and Decoration

  • Powdered sugar (for vanilla or white chocolate buttercream frosting)
  • Additional white chocolate (melted or grated, for decoration)
  • Extra fresh raspberries (for topping)

Instructions

  1. Preheat and prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ensure even baking.
  2. Combine dry ingredients: In a bowl, whisk together all-purpose flour, baking powder, and salt to blend evenly and activate the rising agents.
  3. Cream butter and sugar: Using a mixer, beat the softened unsalted butter and granulated sugar until light and fluffy, incorporating air for a lighter texture.
  4. Add eggs and vanilla: Beat in the eggs one at a time until fully incorporated, then mix in vanilla extract to enhance flavor.
  5. Mix dry and wet ingredients alternately: Add half of the dry ingredients followed by half of the milk or buttermilk, mixing gently. Repeat until all are combined, being careful not to overmix to maintain tenderness.
  6. Fold in white chocolate and raspberries: Gently fold in chopped white chocolate and fresh raspberries, distributing them evenly throughout the batter.
  7. Bake: Spoon batter into the prepared muffin tin, filling each cup about two-thirds full. Bake 18-22 minutes or until a toothpick inserted comes out clean.
  8. Cool and frost: Allow cupcakes to cool completely before frosting with your choice of white chocolate or vanilla buttercream, then top with extra raspberries and white chocolate for an elegant finish.

Notes

  • Use room temperature butter, eggs, and milk for better mixing and texture.
  • Fold white chocolate and raspberries gently to avoid breaking berries and discoloring batter.
  • Check for doneness early to avoid overbaking and dryness by testing with a toothpick.
  • Fresh raspberries provide the best flavor and texture over frozen ones.
  • If frosting is too soft, chill it slightly before piping for a cleaner application.

Nutrition

Keywords: white chocolate raspberry cupcakes, cupcake recipe, white chocolate dessert, raspberry dessert, moist cupcakes, easy baking, party cupcakes

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