Description
Light, fluffy vanilla cupcakes swirled with tart raspberry and topped with creamy white chocolate buttercream an elegant dessert that’s as beautiful as it is delicious.
Ingredients
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1/3 cup raspberry jam (plus extra for filling)
1/2 cup fresh or frozen raspberries
4 oz white chocolate, chopped
1/2 cup unsalted butter (for frosting), softened
2 cups powdered sugar
2 tbsp heavy cream
1/2 tsp vanilla extract
Fresh raspberries and white chocolate shavings for garnish
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
5. Alternate adding the dry ingredients and buttermilk, mixing just until combined.
6. Gently swirl in raspberry jam and fold in raspberries (do not overmix).
7. Spoon batter evenly into cupcake liners, filling each about 3/4 full.
8. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool completely before frosting.
10. For the frosting, melt white chocolate and let cool slightly.
11. Beat butter until creamy, then gradually add powdered sugar.
12. Mix in melted white chocolate, heavy cream, and vanilla until smooth and fluffy.
13. Pipe or spread frosting over cooled cupcakes.
14. Top with a small spoonful of raspberry jam, fresh raspberries, and white chocolate shavings.
Notes
For an extra burst of flavor, fill the cupcakes with raspberry jam before frosting.
Use high-quality white chocolate for the best flavor and smooth texture.
Store cupcakes in an airtight container in the fridge for up to 3 days, but serve at room temperature for best taste.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: white chocolate raspberry cupcakes, vanilla raspberry cupcakes, white chocolate frosting