Description

Indulge in the delightful fusion of flavors with these White Chocolate Raspberry Cupcakes! Each bite features a moist, fluffy cake enriched with creamy white chocolate and bursting with juicy raspberries. Perfect for any occasion, these cupcakes are a show-stopper at parties or a sweet treat just because. Easy to make yet impressive, they will surely make you the cupcake queen (or king) of your kitchen!

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
2 large eggs
2 tsp vanilla extract
½ cup whole milk
1 cup white chocolate chips
1 cup fresh raspberries

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a bowl, whisk together flour, baking powder, and salt until well combined.
In another bowl, cream softened butter and sugar until light and fluffy, about three minutes.
Add eggs one at a time along with vanilla extract; mix until combined.
Gradually add dry ingredients alternately with milk until smooth. Gently fold in white chocolate chips and raspberries.
Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool before frosting.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (70g)
Calories: 320
Sugar: 23g
Sodium: 180mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: <1g
Protein: 4g
Cholesterol: 40mg

Keywords: For added flavor, try substituting buttermilk for whole milk. You can replace white chocolate with milk chocolate or add chopped nuts for extra crunch. Store in an airtight container at room temperature for up to three days or refrigerate for up to one week.