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The Best White Chocolate Raspberry Cupcakes You’ll Love!

The Best White Chocolate Raspberry Cupcakes
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Deliciously moist white chocolate raspberry cupcakes topped with creamy frosting, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk and vanilla extract.
  5. In another bowl, whisk together the flour, cocoa powder, and baking powder.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the white chocolate chips and raspberries gently.
  8. Divide the batter evenly among the cupcake liners.
  9. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  10. Let cool completely before frosting.

Notes

  • For a richer flavor, use high-quality white chocolate.
  • Fresh raspberries can be substituted with frozen, but do not thaw them before adding.
  • Store cupcakes in an airtight container for up to 3 days.

Nutrition

Find it online: https://howeats.com/best-white-chocolate-raspberry-cupcakes-recipe/