Description
Delicate white chocolate raspberry cupcakes dance with sweet sophistication, blending creamy richness and fruity tang. Rich buttercream frosting crowns each tender cake, inviting you to savor pure dessert bliss in one elegant bite.
Ingredients
Scale
- 4 oz white chocolate, melted
- 4 oz white chocolate, melted and cooled
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup whole milk
- ½ cup unsalted butter, softened (for cake)
- ½ cup unsalted butter, softened (for frosting)
- 1 ½ cups all-purpose flour
- 2 cups powdered sugar
- ¾ cup fresh raspberries (or frozen, thawed and patted dry)
- 1 ½ tsps baking powder
- 1 tsp vanilla extract
- ½ tsp vanilla extract
- 2 tbsps heavy cream or milk
- ¼ tsp salt
- Pinch of salt
Instructions
- Oven Preparation: Warm the oven to 350F (175C) and arrange cupcake liners in the pan.
- Ingredient Fusion: Whisk flour, baking powder, and salt together in a mixing bowl, creating a uniform dry base.
- Butter Transformation: Cream butter and sugar until the mixture becomes airy and pale, developing a light texture.
- Liquid Incorporation: Introduce eggs individually, blending smoothly with vanilla extract to create a rich, cohesive batter.
- Batter Development: Gradually integrate dry ingredients with milk, stirring gently to maintain a smooth, even consistency without overmixing.
- Flavor Enrichment: Delicately fold melted white chocolate and fresh raspberries into the batter, distributing ingredients evenly.
- Baking Process: Fill cupcake liners approximately three-quarters full, then bake for 18-22 minutes until a toothpick emerges clean and golden.
- Frosting Preparation: Whip butter until silky, then gradually incorporate powdered sugar, creating a light and creamy texture.
- Flavor Finishing: Blend cooled melted white chocolate, vanilla, and a touch of salt into the frosting, adjusting with heavy cream for optimal consistency.
- Final Assembly: Elegantly pipe or spread frosting over completely cooled cupcakes, garnishing with fresh raspberries or delicate white chocolate shavings.
Notes
- Toss fresh raspberries in a light dusting of flour before folding into batter to prevent color bleeding and ensure even distribution throughout the cupcakes.
- Use a double boiler or microwave at 50% power to melt white chocolate slowly, stirring frequently to avoid burning and maintain smooth texture.
- Ensure butter, eggs, and milk are at room temperature for better mixing, smoother batter, and more consistent cupcake texture and rise.
- Gently fold ingredients until just combined to prevent tough, dense cupcakes – a few small lumps are perfectly acceptable in the final mixture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg