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Raspberry & White Chocolate Cupcakes

Welcome to a sweet journey of flavor with our delightful Raspberry & White Chocolate Cupcakes! Imagine biting into a moist, fluffy cupcake that bursts with the tangy sweetness of juicy raspberries paired harmoniously with the creamy richness of white chocolate. These cupcakes are not just a treat; they’re an experience that you’ll want to share with friends and family. Did you know that raspberry and white chocolate are a match made in dessert heaven? The tartness of the raspberries balances perfectly with the sweet, creamy chocolate, creating an unforgettable treat with every bite. These cupcakes are simple to make, perfect for beginner bakers, and they’ll impress even the pickiest of sweet-toothed guests. If you love the richness of cupcakes like our Chocolate Chip Cookies (another fan favorite on our blog), then you’ll definitely want to keep reading!
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Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk room temp
  • 1/2 cup fresh raspberries or frozen, lightly tossed in 1 tsp flour
  • 1/2 cup white chocolate chips or chopped white chocolate
  • Optional: zest of 1/2 a lemon for extra brightness

Instructions
 

  • Preheat & Prep: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to ensure your cupcakes come out easily.
  • Make the Batter: In a separate bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until it’s light and fluffy (about 2-3 minutes). Next, beat in the eggs one at a time, then stir in the vanilla extract and lemon zest if you're using it.
  • Combine Ingredients: Gradually add in the dry ingredients you mixed earlier in two batches, alternating with the milk. Mix until just combined to keep your cupcakes light and airy. Gently fold in the fresh raspberries and white chocolate chips with a spatula.
  • Bake: Divide the batter evenly among the lined cupcake tins, filling each about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack.
  • Prepare the Buttercream: While your cupcakes are cooling, make the tasty white chocolate buttercream. Beat the softened butter until creamy, then gradually add the powdered sugar, mixing until smooth. Mix in the cooled melted white chocolate, vanilla, and a pinch of salt. Add in cream or milk a little at a time until the buttercream reaches a fluffy and spreadable consistency. Whip for 2-3 minutes for that perfect silky texture.
  • Frost & Serve: Once your cupcakes are completely cooled, spread or pipe the white chocolate buttercream on top of each cupcake, and get ready to enjoy!
  • What to Serve Raspberry & White Chocolate Cupcakes With
  • These Raspberry & White Chocolate Cupcakes are delightful on their own, but they shine even brighter when paired with a few complementary treats. Consider serving them with a simple fruit salad, which enhances the berry flavors, or a scoop of vanilla ice cream for added creaminess.
  • If you’re hosting a gathering, these cupcakes also pair wonderfully with a refreshing glass of iced tea or sparkling lemonade. Their vibrant taste will elevate any meal or special occasion!
  • Top Tips for Perfecting Raspberry & White Chocolate Cupcakes
  • Ingredient Quality: Always opt for high-quality white chocolate and fresh raspberries if you can. The flavors make a noticeable difference!
  • Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to dense cupcakes.
  • Taste Testing: Always do a quick taste test of your batter before baking (raw eggs notwithstanding!). Adjust sweetness or tartness as you see fit.
  • Make it Fun: Feel free to experiment with additional flavors! Adding a splash of almond extract can offer an interesting twist.
  • Storing and Reheating Tips
  • To keep your Raspberry & White Chocolate Cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you have leftovers, freeze them for longer storage. Wrap each cupcake securely in plastic wrap and then place them in a freezer-safe container. They’ll stay fresh for up to 3 months!
  • When you’re ready to indulge, simply thaw the cupcakes at room temperature for a few hours or pop them in the microwave for about 10-15 seconds for a quick warm-up. You’ll enjoy them just as much as when they first came out of the oven!
  • Now that you have this foolproof recipe for Raspberry & White Chocolate Cupcakes, it’s time to get baking! Your family and friends will be singing your praises, and your kitchen will be filled with love and fantastic aromas. Happy baking!