Raspberry White Chocolate Cupcakes

How to make Raspberry White Chocolate Cupcakes



* 1 3/4 cup all purpose flour

* 1 tsp baking powder

* 1/4 tsp salt

* 4 oz unsalted butter softened, 1 stick

* 1 tsp vanilla extract

* 1 cup granulated sugar

* 2 eggs room temperature

* 1/2 cup sour cream room temperature, or plain yogurt

* 1/4 cup milk room temperature

* 1/2 cup raspberries

* 3/4 cup raspberry jam for filling

White Chocolate Buttercream:

* 8 oz unsalted butter room temperature, 2 sticks

* 1 cup powdered sugar

* 3/4 cup white chocolate chips melted and cooled

Optional Garnish:

* Raspberries

* Rosemary

* White chocolate squares

* Nonpariel sprinkles


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.

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