White Chocolate Raspberry Cupcakes Recipe

Introduction

These White Chocolate Raspberry Cupcakes are a delightful treat combining the creamy sweetness of white chocolate with the tart freshness of raspberries. Perfect for any occasion, they offer a moist, fluffy texture that’s sure to impress your friends and family.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup white chocolate chips
• 1 cup fresh raspberries

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. Step 2: In a large bowl, cream together the butter and sugar until light and fluffy.
3. Step 3: Add the eggs one at a time, mixing well after each addition.
4. Step 4: Stir in the vanilla extract.
5. Step 5: In another bowl, whisk together the flour, cocoa powder, and baking powder.
6. Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the milk.
7. Step 7: Fold in the white chocolate chips and raspberries gently.
8. Step 8: Fill the cupcake liners about 2/3 full with the batter.
9. Step 9: Bake for 18-20 minutes or until a toothpick inserted comes out clean.
10. Step 10: Let cool before serving.

Tips & Variations

• Use high-quality white chocolate for a richer flavor.
• Fresh raspberries can be replaced with frozen ones, but do not thaw them before folding into the batter to prevent excess moisture.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Before serving refrigerated cupcakes, bring them to room temperature or warm slightly for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but it’s best to add them directly from frozen without thawing to avoid extra moisture that can affect the cupcake texture.

How do I know when the cupcakes are fully baked?

Insert a toothpick into the center of a cupcake; if it comes out clean or with a few dry crumbs, the cupcakes are done. If the toothpick has wet batter, bake for a few more minutes and check again.

White Chocolate Raspberry Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

Delight in these moist and fluffy White Chocolate Raspberry Cupcakes, combining the sweet creaminess of white chocolate with the tart burst of fresh raspberries. Perfectly baked and easy to make, these cupcakes are a delightful treat for any occasion.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 teaspoon baking powder

Add-ins

• 1 cup white chocolate chips
• 1 cup fresh raspberries

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners to ensure easy removal and cleanup.
2. Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender crumb.
3. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Stir in the vanilla extract for flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and baking powder to evenly distribute the leavening and cocoa.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing gently to avoid overworking the batter.
6. Fold in Add-ins: Carefully fold in the white chocolate chips and fresh raspberries, ensuring they are evenly distributed without breaking the berries.
7. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising.
8. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully cooked.
9. Cool: Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely before serving.

Notes

• For a richer flavor, use high-quality white chocolate chips.
• Fresh raspberries can be substituted with frozen raspberries; however, do not thaw them before folding into the batter to prevent excess moisture.

Keywords: White Chocolate Raspberry Cupcakes, Cupcakes, Baking, Raspberry, White Chocolate, Dessert