Description
Light and fluffy cupcakes bursting with fresh raspberries, topped with a smooth and creamy white chocolate buttercream frosting. Perfect for special occasions or as a sweet summer treat.
Ingredients
- 1 ¾ cups all-purpose flour, plus 1 tbsp (for raspberries)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 2 egg whites
- 2 tsp vanilla extract
- ½ cup buttermilk, at room temperature
- 6 oz fresh raspberries, halved
- 4 oz white chocolate, melted (for frosting)
- ½ cup butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 2 tbsp heavy cream (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar with a mixer for about 2 minutes until light and fluffy.
- Add the egg, egg whites, and vanilla extract, beating for 1 minute until combined.
- Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined. Do not overmix.
- Toss raspberries in 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Fill cupcake liners ¾ full and bake for 21–22 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
- For the frosting, beat softened butter and powdered sugar until smooth. Gradually add melted white chocolate and heavy cream, beating until fluffy.
- Pipe the frosting onto cooled cupcakes and garnish with fresh raspberries or white chocolate shavings if desired.
Notes
- Ensure all ingredients are at room temperature for best texture.
- Do not overmix the batter to keep cupcakes light and airy.
- Store cupcakes in an airtight container for up to 3 days.
- Chill frosting slightly before piping if too soft.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 222 kcal
- Sugar: 20 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
