Description
These White Chocolate Raspberry Cupcakes are rich, elegant, and bursting with flavor. Soft vanilla cupcakes are filled with juicy raspberries and creamy white chocolate, then topped with a luscious frosting.
Ingredients
Scale
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 3/4 cup raspberries (fresh or frozen)
- 1/2 cup white chocolate chips
White Chocolate Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup white chocolate, melted and cooled
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed)
Instructions
Instructions
- Preheat oven: Set to 350°F (175°C) and line a cupcake pan.
- Mix dry ingredients: Whisk flour, baking powder, and salt.
- Cream butter & sugar: Beat until light and fluffy. Add eggs one at a time, then vanilla.
- Combine: Alternate adding dry ingredients and milk until smooth.
- Fold in: Gently stir in raspberries and white chocolate chips.
- Bake: Fill liners and bake 18–22 minutes until set.
- Make frosting: Beat butter, powdered sugar, melted white chocolate, vanilla, and milk until smooth.
- Frost & serve: Cool cupcakes completely before frosting.
Notes
Toss raspberries in flour before adding to prevent sinking. Garnish with fresh raspberries or white chocolate shavings for an elegant finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 30g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: white chocolate raspberry cupcakes, fruity cupcakes, elegant desserts, raspberry baking
