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White Chocolate Raspberry Cupcakes

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White Chocolate Raspberry Cupcakes combine the creamy sweetness of white chocolate with the fresh tartness of raspberries, creating an indulgent yet refreshing dessert. These moist, tender cupcakes are easy to make and perfect for any occasion, offering a delightful balance of flavors and stunning visual appeal with raspberry accents atop creamy white chocolate frosting.

Ingredients

Scale

Dry Ingredients

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk or buttermilk

Mix-ins

  • ½ cup white chocolate chips or chopped white chocolate
  • 1 cup fresh raspberries

For Frosting and Garnish

  • White chocolate buttercream frosting (amount as desired)
  • Fresh raspberries (for garnish)

Instructions

  1. Prepare Your Ingredients: Gather all your ingredients, preheat your oven to 350°F (175°C), line a cupcake pan with paper liners, and chop the white chocolate if using a block instead of chips.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even rising and flavor distribution.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy; this step creates a tender crumb.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, then add the vanilla extract, mixing until well combined to ensure a smooth batter consistency.
  5. Incorporate Dry Ingredients and Milk: Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Stir gently and avoid overmixing to keep the cupcakes soft.
  6. Fold in White Chocolate and Raspberries: Carefully fold in the chopped white chocolate and fresh raspberries, being gentle to avoid crushing the berries and discoloring the batter.
  7. Bake: Fill cupcake liners about two-thirds full, bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely before frosting.
  8. Frost and Decorate: Top the cooled cupcakes with your favorite white chocolate buttercream frosting and garnish with fresh raspberries for an elegant finish.

Notes

  • Ensure all ingredients are at room temperature to blend smoothly and evenly.
  • Gently fold in berries to avoid breaking them and turning the batter pink.
  • Mix the batter just until combined to keep cupcakes soft and tender.
  • Use fresh raspberries for the best flavor and texture compared to frozen.
  • Start testing cupcake doneness at 18 minutes to avoid overbaking and drying out.
  • To prevent raspberries from sinking, toss them lightly with flour before folding them into the batter.
  • For a dairy-free version, substitute butter and milk with coconut oil and almond milk.
  • To make gluten-free, replace all-purpose flour with almond flour and adjust baking time slightly.

Nutrition

Keywords: white chocolate, raspberry, cupcakes, dessert, baking, sweet treat, party dessert

Find it online: https://linacorner.com/white-chocolate-raspberry-cupcakes/