White Chocolate Raspberry Cupcakes
White Chocolate Raspberry Cupcakes are a delightful dessert that masterfully combines the creamy sweetness of white chocolate with the refreshing tartness of fresh raspberries. These moist, fluffy cupcakes are not just visually appealing with their vibrant pink hue but also incredibly easy to make, making them perfect for any occasion—from birthday celebrations to cozy nights in. Each bite delivers a burst of flavor that is sure to impress your friends and family.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, cream softened butter and sugar until light and fluffy (about 3 minutes).
- Beat in eggs one at a time along with vanilla extract until well combined.
- Gradually add the dry mixture to the wet ingredients while alternating with milk; mix until just combined.
- Gently fold in white chocolate chips and raspberries.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until golden and springy.
- Allow to cool slightly on wire racks before frosting or enjoying plain.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg