Description
These indulgent cupcakes combine a moist white chocolate-infused sponge with a tangy raspberry swirl, topped with a velvety white chocolate buttercream. Perfect for any celebration or as a sweet treat to brighten your day.
Ingredients
For the Cupcakes:
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup whole milk
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4 oz white chocolate, melted
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3/4 cup fresh raspberries (or frozen, thawed and patted dry)
For the White Chocolate Buttercream:
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1/2 cup unsalted butter, softened
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2 cups powdered sugar
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4 oz white chocolate, melted and cooled
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2 tablespoons heavy cream or milk
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1/2 teaspoon vanilla extract
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Pinch of salt
Instructions
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Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
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Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
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Fold in the melted white chocolate until evenly incorporated.
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Gently fold in the fresh raspberries, being careful not to crush them.
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Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
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Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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While the cupcakes are cooling, prepare the white chocolate buttercream.
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In a medium bowl, beat the softened butter until creamy.
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Gradually add the powdered sugar, beating until smooth and fluffy.
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Add the melted and cooled white chocolate, heavy cream (or milk), vanilla extract, and a pinch of salt. Beat until well combined and smooth.
- Once the cupcakes have cooled completely, frost them with the white chocolate buttercream.
Notes
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Ensure that the white chocolate is fully melted and cooled before incorporating it into the batter or buttercream to prevent curdling.
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If using frozen raspberries, thaw and pat them dry to prevent excess moisture in the batter.
- For added decoration, garnish with fresh raspberries or white chocolate shavings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American