Description
Delicious white chocolate raspberry cupcakes.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup fresh raspberries, gently folded
- White chocolate frosting
- Fresh raspberries for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Beat in egg and vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.
- Gently fold in raspberries.
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
- Frost with white chocolate frosting and garnish with fresh raspberries.
Notes
- You can use frozen raspberries, but thaw and drain them before folding into the batter.
- Adjust sweetness of frosting to your preference.
- For a richer flavor, add white chocolate chips to the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg