Description

Ingredients:

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup (120ml) whole milk, room temperature
½ cup (90g) white chocolate chips or chunks
¾ cup (100g) fresh raspberries, halved if large

For the White Chocolate Buttercream or Cream Cheese Frosting:

½ cup (115g) unsalted butter, softened
8 oz (226g) cream cheese, softened (optional, if making cream cheese frosting)
2 ½ – 3 cups (300g) powdered sugar, sifted
4 oz (115g) melted and cooled white chocolate
1 tsp vanilla extract
Pinch of salt
1–2 tbsp heavy cream (as needed for consistency)

For Garnish:

Fresh raspberries (1 per cupcake or more)
Fresh mint leaves (optional)
Powdered sugar for dusting

Instructions

Preparation: Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This will ensure even leavening and a smooth batter later on.

Step 3: Cream Butter and Sugar

In a large mixing bowl, using a hand mixer or stand mixer, beat the softened butter and granulated sugar together on medium-high speed for 2–3 minutes until pale, fluffy, and creamy.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, mixing well after each addition. Add vanilla extract and mix until smooth. Scrape down the sides of the bowl as needed.

Step 5: Combine Wet and Dry

With the mixer on low, add half the dry ingredients, then the milk, followed by the remaining dry ingredients. Mix just until combined—do not overmix.

Step 6: Fold in White Chocolate and Raspberries

Gently fold in the white chocolate chips and raspberries using a spatula. Be careful not to crush the raspberries too much, as they will break down while baking.

Step 7: Fill and Bake

Scoop the batter into the lined cupcake tin, filling each liner about ⅔ full. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Frosting

In a clean bowl, beat the butter (and cream cheese, if using) until smooth. Add the cooled melted white chocolate and vanilla extract, then gradually mix in the powdered sugar. Beat until light and fluffy, adjusting consistency with heavy cream if needed.

Step 9: Decorate

Pipe the frosting onto the cooled cupcakes using a piping bag with a star tip. Top each with fresh raspberries and mint leaves. Dust lightly with powdered sugar for an elegant finish.

Prep Time: 20 minutes
Cook Time: 20 minutes

Nutrition

Calories: 325
Sugar: 26g
Sodium: 120mg
Fat: 18g
Saturated Fat: 11g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g