why make this recipe
White Chocolate Raspberry Cupcakes are a delightful treat that combines the smooth sweetness of white chocolate with the tartness of fresh raspberries. They are perfect for celebrations, birthdays, or even a cozy afternoon snack. The fluffy cupcake base is tasty on its own, but the addition of white chocolate and fresh raspberries elevates them to another level. Plus, the vibrant colors and rich flavors make them a stunning dessert to impress your friends and family.
how to make White Chocolate Raspberry Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup white chocolate chips
- 1 cup fresh raspberries
- Frosting of your choice (buttercream recommended)
Directions:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Stir in white chocolate chips and raspberries.
- Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool completely before frosting.
how to serve White Chocolate Raspberry Cupcakes
Serve these cupcakes on a pretty platter, and feel free to decorate them with a swirl of buttercream frosting on top. You can also add extra raspberries or a sprinkle of white chocolate shavings to make them even more special. They pair well with coffee or tea, making them a delightful addition to any gathering.
how to store White Chocolate Raspberry Cupcakes
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week. Just be sure to let them come to room temperature before serving for the best flavor and texture.
tips to make White Chocolate Raspberry Cupcakes
- Make sure your butter is at room temperature for easier mixing.
- Gently fold in the raspberries and white chocolate chips to avoid breaking them up.
- If you want even more raspberry flavor, consider adding a raspberry jam filling inside the cupcakes.
- Experiment with different frostings like cream cheese or lemon for a unique twist.
variation
You can easily adapt this recipe by using dark chocolate chips or milk chocolate chips instead of white chocolate. You can also use frozen raspberries if fresh ones aren’t available, but be sure to thaw and drain them first to avoid excess moisture.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for the best taste.
Can I freeze these cupcakes?
Absolutely! Once cooled and unfrosted, you can freeze the cupcakes for up to 3 months. Just wrap them tightly in plastic wrap or store them in a freezer-safe container.
What can I use if I don’t have fresh raspberries?
You can use frozen raspberries, but make sure to thaw and drain them before adding them to the batter. Alternatively, you can try using other berries like blueberries or strawberries.
White Chocolate Raspberry Cupcakes
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure it’s at room temperature for easier mixing.
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Add-ins
- 1/2 cup white chocolate chips Gently fold in to avoid breaking.
- 1 cup fresh raspberries Gently fold in to avoid breaking.
- Frosting of your choice buttercream recommended Decorate as desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Stir in white chocolate chips and raspberries.
Baking
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool completely before frosting.