White Chocolate Raspberry Cupcakes: Irresistibly Sweet Treats
Delicious and moist cupcakes packed with sweet white chocolate and tart raspberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the flour and milk until smooth.
- Gradually add the flour mixture to the butter mixture, stirring until combined.
- Fold in the white chocolate chips and raspberries gently.
- Divide the batter evenly among the cupcake liners.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For a richer flavor, you can add a pinch of salt to the batter.
- Consider using frozen raspberries if fresh ones are out of season.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: White Chocolate Raspberry Cupcakes