Description
These White Chocolate Raspberry Cupcakes are fluffy vanilla cupcakes filled with raspberry jam and topped with a smooth, creamy white chocolate buttercream. Perfect for special occasions or a sweet treat any time.
Ingredients
- 1 1/4 cups (162g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1/2 cup (120g) sour cream, room temperature
- 1/4 cup (60ml) whole milk, room temperature
- 1/2 cup raspberry jam (for filling)
- 1/2 cup (120ml) heavy cream (for ganache)
- 6 oz (170g) white chocolate, finely chopped (for ganache)
- 1 cup (226g) unsalted butter, room temperature (for buttercream)
- 2 1/2 cups (300g) powdered sugar
- 1/4 tsp salt (for buttercream)
- 2–3 tbsp heavy cream (for buttercream)
Instructions
- Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each, then add vanilla extract.
- Mix in sour cream, followed by milk, until combined.
- Add dry ingredients to wet ingredients and mix until just combined.
- Divide batter evenly among cupcake liners and bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Using a knife or cupcake corer, remove a small portion from the center of each cupcake and fill with raspberry jam.
- For the ganache, heat heavy cream until steaming, pour over chopped white chocolate, let sit 5 minutes, then stir until smooth. Cool to room temperature.
- For the buttercream, beat butter until creamy, then add cooled ganache, powdered sugar, salt, and cream until desired consistency is reached.
- Frost filled cupcakes with white chocolate buttercream and garnish as desired.
Notes
- Make sure all ingredients are at room temperature for better mixing and texture.
- You can use homemade or store-bought raspberry jam.
- Let the ganache cool completely before adding to the buttercream to prevent curdling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 430
- Sugar: 35g
- Sodium: 120mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg
