Description
Indulge in the delightful fusion of creamy white chocolate and tangy raspberries with these scrumptious cupcakes, perfect for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup white chocolate chips, melted
- 1 cup fresh raspberries
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar until fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract until combined.
- Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients until just combined. Gently fold in melted white chocolate chips followed by fresh raspberries.
- Bake the Cupcakes: Spoon batter into prepared liners until they’re about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool and Serve: Let the cupcakes cool completely before frosting or serving. Optionally drizzle with extra melted white chocolate or top with additional raspberries.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 250
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For a different flavor twist, replace white chocolate chips with dark or milk chocolate. Swap fresh raspberries for strawberries or blueberries if desired. For an extra flavor boost, add a splash of almond extract.