Description
Delightful cupcakes featuring creamy white chocolate and fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips
- 1 cup fresh raspberries
- 1 cup whipped cream (for topping)
- Extra raspberries and white chocolate shavings (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the white chocolate chips and fresh raspberries gently.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before topping with whipped cream.
- Garnish with extra raspberries and white chocolate shavings before serving.
Notes
Use high-quality, fresh ingredients for the best results. For variation, add lemon zest or use milk chocolate chips instead of white chocolate.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg