White Chocolate Raspberry Cupcakes

Tender cupcakes studded with white chocolate and ruby raspberries, these delightful treats are perfect for brunch or gifting, featuring a moist crumb and stable frosting that holds up in warmer weather.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

Cupcake Ingredients

1.5 cups all-purpose flour Use spoon-and-level measurement for accuracy.
0.5 cups unsweetened cocoa powder Natural cocoa gives brighter chocolate notes.
1.5 teaspoons baking powder Ensure freshness for best results.
0.25 teaspoons salt Balances sweetness.
0.5 cups unsalted butter, softened Room temperature for easier creaming.
1 cups granulated sugar Provides sweetness and moisture.
2 large eggs Room temperature for better incorporation.
1 teaspoon vanilla extract Enhances flavor.
0.5 cups whole milk Adds moisture and richness.
0.5 cups white chocolate chips Use high-quality for best results.
1 cups fresh raspberries Pick firm ripe berries for best texture.

Frosting Ingredients

2 cups powdered sugar For sweet frosting.
0.5 cups unsalted butter, softened Room temperature for easy mixing.
2 tablespoons heavy cream For a creamy texture.
1 teaspoon vanilla extract Enhances frosting flavor.
optional Fresh raspberries for garnish Adds a fresh touch.

Method

Preparation

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until lump-free.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing after each until just combined, then stir in the vanilla.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry mix. Fold in the white chocolate chips and raspberries gently.

Baking

Divide the batter evenly among the lined cups, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Cooling

Let cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Frosting

For the frosting, beat together the powdered sugar, softened butter, heavy cream, and vanilla until smooth and pipeable.
Frost the cooled cupcakes and garnish each with a fresh raspberry.

Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Unfrosted cupcakes can be frozen for up to 3 months.