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+ servings
White chocolate raspberry cupcakes on a maroon plate.
5 stars (16 ratings)

The Best White Chocolate Raspberry Cupcakes

These White Chocolate Raspberry Cupcakes are the perfect combination of sweet and tart, and will impress everyone!

Ingredients

  • 1 ¾ cup all purpose flour, 210g + 1 tablespoon separated
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • ½ cup unsalted butter, (113g) softened to room temperature
  • 1 cup granulated sugar, (200g)
  • 1 egg, (50g)
  • 2 egg white, (70g)
  • 2 tsp vanilla extract
  • ½ cup buttermilk , at room temperature (118mL)
  • 6 oz raspberries, fresh cut in half

Instructions
 

  • Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
  • In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
  • In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar. Mix on medium speed for 2 minutes until light and fluffy.
  • Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
  • Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
  • Dust the raspberries with the remaining tablespoon of flour and fold into the batter with a spatula.
  • Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 21-22 minutes or until the cake is set. Cool.

Notes

You can substitute the fresh raspberries for frozen but make sure to thaw and dry them well before using. 
Frost with White Chocolate Buttercream.
Serving: 1cupcake, Calories: 222kcal, Carbohydrates: 33g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 132mg, Potassium: 71mg, Fiber: 1g, Sugar: 18g, Vitamin A: 277IU, Vitamin C: 4mg, Calcium: 42mg, Iron: 1mg
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