Go Back

White Chocolate Raspberry Cupcakes

Delightful cupcakes that combine rich white chocolate with the tartness of fresh raspberries, offering a heavenly flavor experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
Mix-Ins
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries can substitute with frozen raspberries if fresh are not available
Others
  • cupcake liners for lining the muffin tin

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, combine flour, baking powder, and salt. Whisk together and set aside.
  3. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the flour mixture. Mix until just combined.
  6. Fold in the white chocolate chips and fresh raspberries gently.
  7. Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cupcakes to cool completely before frosting or garnishing.

Notes

For the best results, use room temperature ingredients. Be careful not to overmix the batter to avoid dense cupcakes. Let the cupcakes cool completely before frosting.