Delish White Chocolate Raspberry Cupcakes
A delightful combination of creamy white chocolate and fresh raspberries in a soft cupcake.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour can substitute with cake flour for lighter texture
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened make sure it's at room temperature
- 2 large eggs preferably at room temperature
- 0.5 cup white chocolate chips
- 1 cup fresh raspberries gently washed and dried
- 1 tbsp baking powder
- 0.5 tsp vanilla extract
- 0.25 tsp salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line a cupcake tray with paper liners.
- In a bowl, cream together the softened butter and sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the white chocolate chips and raspberries with care.
- Spoon the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For a twist, serve drizzled with white chocolate sauce or top with whipped cream.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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