Description
Soft and fluffy cupcakes filled with tart raspberries and rich white chocolate—perfect for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh raspberries
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, beat the unsalted butter and granulated sugar until light and fluffy (about 3 minutes). Add eggs one at a time along with the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with whole milk. Start and end with flour to maintain a smooth batter.
- Gently fold in fresh raspberries and white chocolate chips with a spatula, taking care not to crush the berries.
- Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool before serving.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 280
- Sugar: 21g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For extra flavor, consider adding a splash of almond extract or lemon zest. If you want to use frozen raspberries, thaw them first and pat dry to avoid excess moisture in the batter.