Description
Deliciously moist cupcakes featuring a delightful combination of white chocolate and tart raspberries, topped with whipped cream.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk, and mix until just combined.
- Gently fold in the white chocolate chips and fresh raspberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, whip the heavy cream with powdered sugar until stiff peaks form.
- Frost the cooled cupcakes with the whipped cream and crown each with additional raspberries.
Notes
Make-ahead tips: Store cupcakes in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg