White Chocolate Raspberry Cupcakes
Delightful cupcakes combining the sweetness of white chocolate with the tartness of fresh raspberries, perfect for any celebration.
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.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for about a week. Allow to come to room temperature before serving.