Raspberry White Chocolate Cupcakes

These Raspberry White Chocolate Cupcakes are delicious raspberry cupcakes, topping with a creamy white chocolate frosting that is out of this world delicious.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 22

Total Time 32

Servings Cupcakes

Calories 372kcal

Equipment

large mixing bowl
Electric mixer
small bowl
medium bowl
cupcake pan
cupcake liners
plastic wrap
scissors

Ingredients

½ cup butter softened
1 cup sugar
1 egg
2 egg whites
2 tsp vanilla
1 ¾ cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
Raspberries
6 ounces fresh raspberries
1 tablespoon flour

Frosting:

1 cup butter softened
3 cups powdered sugar
6 ounces white chocolate chips
1 tablespoon heavy cream

Instructions

Preheat the oven to 350 degrees.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add in the egg and egg whites with the vanilla and beat until well incorporated.
In another bowl, whisk together the flour (minus the 1 tablespoon), baking powder, baking soda and salt.
Add about a third of the dry ingredients to the sugar mixture and stir.
Pour in about half of the buttermilk and mix.
Alternate adding dry/wet until they are all mixed together.
In a small bowl, place the raspberries and sprinkle the tablespoon of flour over them.
Gently roll them around to coat them with the flour before adding them to the cake batter.
Fold them into the cake batter as gently as possible until they are mixed in.
Divide the batter evenly among the 12 lined cupcake tins.
Place in the oven and bake for 20-22 minutes, until a toothpick comes out cleanly.
Place on a cooling rack to come to room temperature before frosting.
To make the frosting, melt the white chocolate chips in the microwave in short 10 second bursts, stirring each time you stop. Once it has melted, set aside to cool slightly.
In a large bowl, beat the butter and powdered sugar together.
Add in the cooled chocolate and mix.
Add in the heavy cream to create a smooth consistency to the frosting.
To achieve the 2 toned look of the frosting, remove a small amount (about ½ c) and add a drop or two of pink food coloring to it and stir until fully mixed.
Spread a piece of plastic wrap flat on a surface and using an offset spatula, spread a very thin layer of pink frosting. Scoop the remaining white frosting into a single strip in the middle of the pink.
Roll the plastic wrap into a log with the pink surrounding the white.
Twist the ends tightly and with scissors, cut the end off one and place into a piping bag with whatever tip you wish (1B was used in this recipe).
Create a swirled pattern on the top of each cupcake.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition