Vanilla Cupcakes with White Chocolate Raspberry Frosting
These light and fluffy vanilla cupcakes are topped with a creamy white chocolate raspberry frosting, making them perfect for any celebration.
Ingredients
Cupcake Ingredients
- 200 g Granulated sugar
- 226 g Unsalted butter (softened) Room temperature
- 2 pieces Eggs Room temperature
- 2 teaspoons Vanilla extract
- 250 g All purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 240 g Whole milk Room temperature
- 1/2 teaspoon Baking soda
- 1/2 teaspoon White vinegar
Frosting Ingredients
- 226 g Unsalted butter (for frosting, softened)
- 240 g Powdered sugar (sifted)
- 170 g White Chocolate (good quality)
- 1 tablespoon Vanilla extract (for frosting)
- 1/4 teaspoon Salt (for frosting)
- 3 tablespoons Heavy cream (for frosting)
- 40 g Raspberry reduction (for frosting)
Raspberry Sauce Ingredients
- 320 g Raspberry
- 2 tablespoons Lemon juice (freshly squeezed)
- 50 g Granulated sugar (for sauce)
Instructions
Preparation
- Preheat your oven to 175 degrees Celsius (347 degrees Fahrenheit) and line a cupcake tin with muffin liners.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Gradually add the milk while whisking.
- Sift together the flour, baking powder, and salt, and fold into the mixture without overmixing.
- In a small bowl, combine the vinegar and baking soda. Add to the batter and mix gently.
- Fill the cupcake cavities about 3/4 full and bake for 20-22 minutes or until a toothpick inserted comes out clean. Let them cool completely.
Raspberry Sauce
- For the raspberry sauce, cook raspberries, lemon juice, and sugar for about 10 minutes until slightly thickened and cool.
Frosting
- For the frosting, melt the white chocolate and let it cool.
- Whip the butter until fluffy, then gradually add the powdered sugar.
- Mix in the cooled white chocolate, vanilla, salt, and cream until smooth.
- Fold in the raspberry reduction.
Assembly
- Make a small hole in each cooled cupcake and fill with raspberry sauce.
- Frost the cupcakes with the white chocolate raspberry frosting and decorate as desired.
Notes
Store in an airtight container at room temperature for 1-2 days or refrigerate for up to a week. Allow to come to room temperature before serving.