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Raspberry-White Chocolate Cupcakes

We added a hint of raspberry flavor to a basic vanilla cupcake recipe and a creamy raspberry-white chocolate frosting, to make this scrumptious treat. The tart flavor of the fresh raspberries adds delicious contrast to the white chocolate frosting so be sure to include them if you can.

Raspberry-White Chocolate Cupcakes

Raspberry-White Chocolate Cupcakes

  • Ingredients:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon raspberry extract
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk (reduced fat is okay)
  • For the frosting:
  • 1 stick butter, softened
  • 1/4 cup half-and-half
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon raspberry extract
  • Pinch of salt
  • 1 or 2 drops red food coloring
  • 2 cups confectioners' sugar
  • 1/4 cup white chocolate chips (2 ounces)
  • Fresh raspberries for garnish

Make the cupcakes:
Preheat the oven to 350°F. Line a muffin pan with paper liners.

Beat the butter, sugar, lemon zest and both extracts with an electric mixer at medium speed until very smooth, about 3 minutes. Add the eggs, one at a time and continue mixing until well blended.

In a separate bowl combine the flour, baking powder and salt. With the mixer running on medium, add about half of the dry ingredients to the butter-sugar mixture and continue mixing until well combined. Mix in the milk, then add the balance of the dry ingredients. Continue mixing, scraping the sides of the bowl as needed, until the batter is smooth and creamy.

Spoon the batter into the paper-lined muffin cups and bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for about 5 minutes, then remove the cupcakes and allow them to cool completely on a wire rack before frosting.

Make the frosting:
Using an electric mixer on medium speed, beat the butter, half-and-half, vanilla extract, raspberry extract, salt and food coloring until thoroughly blended. Add the confectioners' sugar and continue beating until smooth and creamy.

Melt the white chocolate in a glass measure in the microwave. Use 15 second bursts on 80% power, stirring in between. Stir the melted white chocolate into the butter mixture and beat on medium speed until well incorporated. Frost cooled cupcakes and top each with a fresh raspberry.

Makes 12 cupcakes

comments & replies

These look delicious!

I made these this weekend and we really loved them! thanks for a wonderful cupcake recipe : )

Glad you enjoyed them ~ thanks!

This is just so beautiful! I love this recipe!

These look amazing!White chocolate and raspberries meant to be together.