Description
White Chocolate Raspberry Cupcakes are a heavenly treat that combines the creamy sweetness of white chocolate with the tart freshness of ripe raspberries. These fluffy, moist cupcakes are perfect for any occasion, from birthdays to casual gatherings. With an easy-to-follow recipe, you’ll impress your friends and family with these delightful desserts in no time!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk (whole preferred)
- 1/2 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in vanilla and milk until just combined.
- Gradually mix dry ingredients into wet ingredients until no flour pockets remain.
- Fold in white chocolate chips and raspberries gently.
- Fill each liner about two-thirds full with batter and bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Let cool before frosting if desired.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For variations, substitute raspberries with strawberries or blueberries for different flavors. Consider adding cream cheese frosting for an extra layer of flavor.