white chocolate raspberry cupcakes recipe
Struggling to find the perfect balance of sweet and tart? This white chocolate raspberry cupcakes recipe has you covered. Learn the secrets inside!
Ingredients
- 1¾ cups all-purpose flour 220g
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter 113g, softened to room temperature
- 1 cup granulated sugar 200g
- 3 large eggs at room temperature
- 1½ teaspoons pure vanilla extract
- ½ cup full-fat sour cream 120g
- 4 ounces premium white chocolate 113g, melted and slightly cooled
- ½ cup milk 120ml, at room temperature
- 1 cup fresh raspberries 125g
- 2 tablespoons all-purpose flour for coating berries
- 1 cup unsalted butter 226g, softened to room temperature (for frosting)
- 4 cups powdered sugar 480g, sifted (for frosting)
- 6 ounces premium white chocolate 170g, melted and cooled (for frosting)
- 3 tablespoons heavy cream or milk for frosting
- 1 teaspoon pure vanilla extract for frosting
- ¼ teaspoon salt for frosting
- ⅓ cup strained raspberry puree from about ¾ cup fresh raspberries (for frosting)
- 12 fresh raspberries for garnish
- White chocolate curls or small white chocolate chips for garnish
- Edible pearl sprinkles optional, for garnish
Instructions
- Prepare the raspberries: Set aside 12-15 perfect raspberries for garnish. Puree ¾ cup raspberries and strain for the frosting. Toss the remaining cup with 2 tablespoons flour.
- Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter until smooth and creamy (about 1 minute), then add sugar and beat until light (about 2 minutes).
- Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Add dry ingredients in three additions, alternating with sour cream and milk, beginning and ending with dry ingredients.
- Fold in melted white chocolate until combined, then gently fold in flour-coated raspberries.
- Fill cupcake liners ⅔ full and bake for 18-22 minutes until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
- For frosting: Beat butter until creamy (about 2 minutes), then add powdered sugar, vanilla, and salt. Beat on low for 30 seconds, then medium-high for 2 minutes.
- Add melted white chocolate and beat until creamy, then add heavy cream.
- Fold in raspberry puree by hand until achieving swirls throughout the frosting.
- Pipe frosting onto cooled cupcakes and garnish with fresh raspberry, white chocolate curls, and optional pearl sprinkles.