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White Chocolate Raspberry Cupcakes

Decadent White Chocolate Raspberry Cupcakes to Delight You

These White Chocolate Raspberry Cupcakes combine sweet and tart flavors in a delightful treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour substitute with a gluten-free flour blend for gluten-free option
  • 1 cup granulated sugar no substitutes recommended
  • 2 teaspoons baking powder ensure it's fresh
  • 1/2 teaspoon fine salt enhances flavor
  • 1 cup full-fat sour cream can substitute with yogurt or buttermilk
  • 1/2 cup water use at room temperature
  • 1/2 cup vegetable/canola oil use melted coconut oil as a substitute if desired
  • 1 large egg can use a flax egg for vegan option
  • 1 teaspoon vanilla extract opt for pure extract for best flavor
For the Frosting and Ganache
  • 1 cup white chocolate chips use vegan chocolate for dairy-free option
  • 1 cup unsalted butter can swap with dairy-free butter alternative
  • 4 cups powdered sugar adjust for preferred consistency
  • 1/4 cup heavy whipping cream substitute with coconut cream for dairy-free frosting
For the Filling
  • 1/4 cup raspberry jam adjust sweetness based on taste

Equipment

  • Oven
  • mixing bowls
  • cupcake pan
  • whisk
  • spatula
  • ice cream scoop
  • Microwave
  • saucepan
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large bowl, whisk together 2 cups of flour, 1 cup of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
  3. In a separate bowl, combine 1 cup of sour cream, 1/2 cup of water, 1/2 cup of oil, 1 egg, and 1 teaspoon of vanilla. Whisk until smooth.
  4. Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined.
  5. Fill each cupcake liner about three-quarters full with the batter.
  6. Bake for 18-20 minutes until a toothpick inserted comes out clean.
  7. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Melt 1 cup of white chocolate chips and beat 1 cup of butter until light and fluffy. Gradually mix in 4 cups of powdered sugar, raspberry jam, and 1/4 cup of heavy cream.
  9. For the ganache, combine 1/2 cup of heavy cream and 1 cup of white chocolate chips in a saucepan over low heat until smooth.
  10. Once cooled, remove the center from each cupcake and fill with raspberry jam. Frost the tops with buttercream and drizzle with ganache.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Use room temperature ingredients for the best results. Avoid overmixing to maintain cupcake fluffiness. Store frosted cupcakes for up to 1 day at room temperature, or in the fridge for up to 5 days.

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