Description
White Chocolate Raspberry Cupcakes are a delightful blend of creamy white chocolate and tart fresh raspberries, offering a symphony of flavors in every bite. These moist, fluffy cupcakes are perfect for any occasion, from birthdays to casual gatherings. With their eye-catching appearance and irresistible taste, they’re sure to impress family and friends alike.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup milk
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet mixture, alternating with the milk until smooth.
- Gently fold in the white chocolate chips and fresh raspberries to preserve their shape.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Allow cooling before frosting.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 21g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg