White Chocolate Cupcakes π§π
White Chocolate Cupcakes π§π
β°Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
β
Kcal: 290 kcal | Servings: 12 cupcakes
_____Ingredients:_____
For the cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/4 cup sour cream
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup white chocolate chips
For the raspberry swirl:
1 cup fresh raspberries
2 tablespoons granulated sugar
1 tablespoon water
For the white chocolate frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
4 oz white chocolate, melted and cooled
1-2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt
_____Directions:_____
Preheat oven to 350Β°F (175Β°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the white chocolate chips until evenly distributed throughout the batter.
In a small saucepan, combine the raspberries, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and strain through a fine-mesh sieve to remove the seeds. Set aside to cool.
Fill each cupcake liner halfway with batter. Spoon a small amount of raspberry swirl on top of each cupcake, then use a toothpick to swirl it into the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the softened butter in a large mixing bowl until creamy. Gradually add the powdered sugar, melted white chocolate, heavy cream, vanilla extract, and salt, beating until smooth and fluffy.
Once the cupcakes are completely cooled, frost them with the white chocolate frosting. Decorate with additional white chocolate shavings or fresh raspberries, if desired.
