Raspberry White Chocolate Cupcakes
Servings: 12 cupcakes
Calories: 529cal
Equipment
Ingredients
Cupcake
- 1 ¾ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 oz unsalted butter softened, 1 stick
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 2 eggs room temperature
- ½ cup sour cream room temperature, or plain yogurt
- ¼ cup milk room temperature
- ½ cup raspberries
- ¾ cup raspberry jam for filling
White Chocolate Buttercream
- 8 oz unsalted butter room temperature, 2 sticks
- 1 cup powdered sugar
- ¾ cup white chocolate chips melted and cooled
Optional Garnish
- raspberries
- rosemary
- white chocolate squares
- nonpariel sprinkles
Instructions
- Preheat oven to 350°F. Line a muffin pan with cupcake liners. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter, vanilla, and sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition. Mix in sour cream and milk.
- Fold the dry ingredients into the batter, mixing just until combined.
- Using a rubber spatula, gently fold the raspberries, stirring just until combined.
- Fill the cupcake liners about 3/4 of the way. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- Make the buttercream by mixing together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and mix until smooth.
- Using a small knife or a piping nozzle, cut out the centers of the cupcakes. Fill in the centers with raspberry jam.
- Pipe the buttercream onto cupcakes. Decorate each cupcake with a square of white chocolate, a fresh raspberry, rosemary, and sprinkles.
Notes
- The nutrition facts stated here do not include any garnishes.
- Be sure butter, milk, eggs, and sour cream come to room temp before beginning.
- Store leftover cupcakes in an air-tight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1cupcake | Calories: 529cal | Carbohydrates: 63g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 90mg | Potassium: 147mg | Fiber: 1g | Sugar: 44g | Vitamin A: 821IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg
