Description
Indulgent white chocolate raspberry cupcakes promise a delightful symphony of creamy sweetness and tangy fruit. Delicate layers of fluffy cake and luscious frosting create a perfect balance that will enchant dessert enthusiasts with each heavenly bite.
Ingredients
Scale
Main Ingredients (Cupcake Base):
- 1 ½ cups (360 ml) all-purpose flour
- 2 large eggs
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 4 ounces (113 grams) white chocolate, melted
- ¾ cup fresh raspberries (or frozen, thawed and patted dry)
Leavening and Seasoning Ingredients:
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Liquid Ingredients:
- ½ cup (120 ml) whole milk
Frosting Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- 2 cups (240 grams) powdered sugar
- 4 ounces (113 grams) white chocolate, melted and cooled
- 2 tablespoons (30 ml) heavy cream or milk
- ½ teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and arranging cupcake liners in a standard muffin pan.
- Create a dry ingredient blend by whisking flour, baking powder, and salt in a medium mixing bowl until thoroughly combined.
- Using an electric mixer, cream butter and sugar together until the mixture transforms into a light, airy texture with soft peaks forming.
- Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition, then blend in vanilla extract for enhanced flavor complexity.
- Gradually introduce the dry ingredient mixture into the wet ingredients, alternating with milk to maintain a smooth, consistent batter. Mix until ingredients are just incorporated, avoiding overmixing.
- Gently fold melted white chocolate into the batter, creating delicate swirls, then carefully fold in fresh raspberries to distribute evenly without breaking the fruit.
- Distribute the batter into cupcake liners, filling each approximately three-quarters full to allow proper rising during baking.
- Bake in the preheated oven for 18-22 minutes, checking doneness by inserting a toothpick into the center of a cupcake – it should emerge clean with minimal crumbs.
- Allow cupcakes to cool completely on a wire rack, ensuring they reach room temperature before frosting.
- Prepare the frosting by beating butter until it becomes smooth and creamy with no visible lumps.
- Gradually incorporate powdered sugar, whipping the mixture until it achieves a light, fluffy consistency.
- Blend in cooled melted white chocolate, vanilla extract, and a hint of salt to enhance the frosting’s flavor profile.
- Adjust the frosting’s texture by adding heavy cream one tablespoon at a time until reaching the desired spreadable consistency.
- Decorate the cooled cupcakes by piping or spreading the white chocolate frosting with artistic flair.
- Garnish with fresh raspberries or delicate white chocolate shavings for an elegant finishing touch.
- Serve immediately or store in an airtight container, consuming within three days for optimal taste and texture.
Notes
- Prevent Raspberry Sinking: Toss fresh raspberries in a light dusting of flour before folding into batter to help them stay suspended evenly throughout the cupcakes.
- Chocolate Melting Hack: Use a double boiler or microwave in short 15-second bursts to melt white chocolate smoothly without burning, stirring between each interval.
- Moisture Maintenance: Store cupcakes in the refrigerator to keep the raspberries fresh and prevent frosting from becoming too soft, bringing to room temperature before serving for best flavor.
- Dietary Adaptations: Swap regular flour with gluten-free blend, use dairy-free butter alternatives, and replace milk with almond or oat milk for allergy-friendly versions that maintain the cupcake’s delicate texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg