Description
Sweet raspberry white chocolate cupcakes combine delicate French pastry techniques with classic American baking charm. Luscious raspberry jam swirled through creamy white chocolate frosting creates an irresistible dessert that you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (360 ml) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 cup (150 g) fresh raspberries (plus extra for garnish)
- 1/2 cup (85 g) white chocolate chips
Baking and Flavoring Ingredients:
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (120 ml) milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Frosting Ingredients:
- 8 ounces (225 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (90 g) powdered sugar
- 1/2 cup (85 g) melted white chocolate
- 1 teaspoon vanilla extract
Instructions
- Warm the oven to 350F (175C) and arrange paper liners in a cupcake tray.
- Using an electric mixer, whip butter and sugar until pale and airy. Incorporate eggs individually, ensuring thorough blending after each addition. Mix in vanilla extract until smooth.
- Sift flour, baking powder, and salt into a separate bowl. Gradually incorporate dry ingredients into butter mixture, alternating with milk. Blend until just combined, avoiding overmixing.
- Delicately fold fresh raspberries and white chocolate chips into batter, maintaining a gentle touch to preserve the ingredients’ integrity.
- Distribute batter evenly across cupcake liners, filling each approximately two-thirds full. Bake for 18-20 minutes until a toothpick emerges clean when inserted into center.
- Allow cupcakes to rest in pan for 10 minutes, then transfer to wire rack for complete cooling.
- Whip cream cheese and butter until silky. Gradually integrate powdered sugar, creating a fluffy texture. Incorporate melted white chocolate and vanilla extract, blending thoroughly.
- Once cupcakes have cooled completely, generously frost with cream cheese mixture. Optional: Garnish with fresh raspberries for enhanced visual appeal and flavor.
Notes
- Prevent raspberries from sinking by tossing them lightly in flour before folding into the batter.
- Use room temperature ingredients to ensure a smoother, more even cupcake texture and better mixing.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to maintain the same delicate crumb.
- Fresh or frozen raspberries work equally well, but if using frozen, do not thaw before adding to prevent color bleeding and maintain fruit integrity.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg