Raspberry & White Chocolate Cupcakes
Ingredients:
For the cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk (room temp)
½ cup fresh raspberries (or frozen, lightly tossed in 1 tsp flour)
½ cup white chocolate chips or chopped white chocolate
Optional: zest of ½ a lemon for brightness
For the white chocolate buttercream:
1 cup unsalted butter, softened
2 ½–3 cups powdered sugar
4 oz white chocolate, melted and cooled
1 tsp vanilla extract
1–2 tbsp heavy cream or milk
Pinch of salt
🍰 Instructions:
1. Preheat & prep:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Make the batter:
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, then stir in vanilla (and lemon zest if using).
Add dry ingredients in 2 batches, alternating with milk. Mix until just combined.
Gently fold in raspberries and white chocolate.
3. Bake:
Divide batter evenly among cupcake liners (about ¾ full).
Bake 18–22 minutes or until a toothpick comes out clean.
Let cool completely on a wire rack.
🍫 White Chocolate Buttercream:
Beat butter until creamy.
Add powdered sugar gradually, beating until smooth.
Mix in melted white chocolate, vanilla, and a pinch of salt.
Add cream or milk a little at a time until fluffy and spreadable.
Whip it for 2–3 minutes for a light, silky texture.