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Riley Allen

White Chocolate Raspberry Cupcakes

These White Chocolate Raspberry Cupcakes are sweet, tart, and totally show-stopping—in that “wait, you made these?!” kind of way. The vanilla cupcake base is soft and fluffy, the raspberries add the perfect juicy pop, and the creamy white chocolate buttercream brings it all together. Whether you’re baking for Valentine’s Day, a spring brunch, or just because you bought too many raspberries (again), these are the cupcakes that always impress with very little effort.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cup all purpose flour 210g + 1 tablespoon separated
  • ▢1 tsp baking powder
  • ▢¼ tsp baking soda
  • ▢¼ tsp kosher salt
  • ▢½ cup unsalted butter (113g) softened to room temperature
  • ▢1 cup granulated sugar (200g)
  • ▢1 egg (50g)
  • ▢2 egg white (70g)
  • ▢2 tsp vanilla extract
  • ▢½ cup buttermilk at room temperature (118mL)
  • ▢6 oz raspberries fresh cut in half

Method
 

  1. Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
  2. In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
  3. In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar. Mix on medium speed for 2 minutes until light and fluffy.
  4. Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
  5. Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
  6. Dust the raspberries with the remaining tablespoon of flour and fold into the batter with a spatula.
  7. Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 21-22 minutes or until the cake is set. Cool.
  8. Top with White Chocolate Buttercream Frosting.

Notes

You can substitute the fresh raspberries for frozen but make sure to thaw and dry them well before using. 
Frost with White Chocolate Buttercream.

Yield

This recipe makes exactly 12 cupcakes. You can double the recipe or make these into mini cupcakes by baking them for 12 minutes.

Storing and freezing

Storing: Since they have fresh fruit in them, store them in the fridge for up to one week.
Freezing: These cupcakes freeze well, too! Just wrap each cupcake individually in plastic wrap and place them all in a freezer-safe container or bag. They'll keep for up to three months in the freezer. When you're ready to enjoy them, just thaw them overnight on the counter and then decorate as desired.
Serving: 1cupcake, Calories: 222kcal, Carbohydrates: 33g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 132mg, Potassium: 71mg, Fiber: 1g, Sugar: 18g, Vitamin A: 277IU, Vitamin C: 4mg, Calcium: 42mg, Iron: 1mg