Are you craving a sweet treat that's both elegant and easy to make? Look no further! These white chocolate raspberry cupcakes are the perfect answer. Imagine the delicate sweetness of white chocolate melting in your mouth, perfectly complemented by the tart burst of fresh raspberries. This recipe is a delightful blend of simple homemade cooking and delicious results, ideal for a quick dinner dessert or a special occasion. Get ready to bake up a batch of these irresistible cupcakes – they're guaranteed to be a crowd-pleaser!
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the White Chocolate Raspberry Filling:
- 4 ounces white chocolate, finely chopped
- ½ cup heavy cream
- 1 cup fresh raspberries
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Making the Cupcakes:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is easiest with an electric mixer.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix.
- Fill the Liners: Fill each cupcake liner about ¾ full.
- Bake: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Making the White Chocolate Raspberry Filling:
- Melt Chocolate: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring after each, until smooth.
- Heat Cream: In a small saucepan, heat the heavy cream over low heat until it just begins to simmer.
- Combine: Pour the hot cream over the melted white chocolate and whisk until smooth and creamy.
- Add Raspberries: Gently fold in the raspberries.
- Cool: Let the mixture cool slightly before using.
Making the Cream Cheese Frosting:
- Beat Butter & Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add Sugar: Gradually add the powdered sugar, beating until light and fluffy.
- Add Vanilla & Salt: Stir in the vanilla extract and salt.
Assembling the Cupcakes:
- Core Cupcakes: Once the cupcakes are completely cool, use a small knife or melon baller to create a small hole in the center of each cupcake.
- Fill with Raspberry Filling: Fill the hole in each cupcake with the white chocolate raspberry filling.
- Frost: Frost the cupcakes generously with the cream cheese frosting.
Tips & Variations:
- For extra raspberry flavor, add a teaspoon of raspberry extract to the cupcake batter.
- You can use frozen raspberries, but make sure to thaw and drain them well before adding them to the filling.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Get creative with decorations! Add fresh raspberries or white chocolate shavings to the top of the frosting.
Nutritional Information (per cupcake, approximate):
Calories: Approximately 350-400 Fat: Approximately 20-25g Sugar: Approximately 30-35g
These white chocolate raspberry cupcakes are a perfect example of delicious and easy recipes that anyone can make. Enjoy the sweet, tangy, and delightful combination of flavors! They're perfect for satisfying your sweet tooth with a healthy balance of homemade goodness. Happy baking!