White Chocolate Raspberry Cupcakes
Delicious White Chocolate Raspberry Cupcakes with silky white chocolate raspberry whipped frosting and a surprise raspberry filling.
- Prep time
- 30 min
- Cook time
- No separate cook time
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Granulated sugar
- 226 g Unsalted butter
- 2 Eggs (room temperature)
- 2 teaspoons Vanilla extract
- 250 g All purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 240 g Whole milk (room temperature)
- ½ teaspoon Baking soda
- ½ teaspoon White vinegar
- 226 g Unsalted butter
- 240 g Powdered sugar (Sifted)
- 170 g White Chocolate (good quality eg. Callebaut, Lindt)
- 1 tablespoons Vanilla extract
- ¼ teaspoon Salt
- 3 tablespoons Heavy cream (36% fat content)
- 40 g Raspberry reduction (See ingredient notes below)
- 320 g Raspberry
- 2 tablespoons Lemon juice (freshly squeezed)
- 50 g Granulated sugar
Instructions
- 1
Vanilla cupcakes
- 2
Prepare your cupcake tin by lining it with muffin liners and preheat your oven to 175℃ / 347℉ (no fan).
- 3
In a large bowl, cream the room-temperature butter and sugar for a few minutes until it's light and fluffy.
- 4
Then, whip in the room-temperature eggs in slowly, followed by the vanilla extract.
- 5
Slowly pour the room-temperature milk into the mixture as you keep whipping the batter.
- 6
Sift in the flour, baking powder, and salt over the batter. Then, switch to a rubber spatula and fold in the dry ingredients carefully, not overmixing the batter at this point.
- 7
In a small bowl, mix vinegar with the baking soda. It will be super bubbly. Then, immediately fold the vinegar mixture into the batter just until it's combined.
- 8
Pipe or spoon the batter evenly into the cavities of your cupcake tin, filling each one about ¾ full.
- 9
Bake the cupcake for about 20-22 minutes or until a toothpick inserted into the center comes out clean. Do not overbake them, as they can dry out.
- 10
Cool the baked cupcakes on a cooling rack. They must be at room temperature before frosting.
- 11
Raspberry sauce
- 12
Cook all the ingredients for about 10 minutes until slightly thickens. Let it cool before using it. Alternatively, you can use raspberry jam instead.
- 13
White Chocolate Raspberry Frosting
- 14
Place the finely chopped chocolate in a medium heat-proof bowl and semi-melt in the microwave. Let it come to room temperature before using (but do not wait until it sets).
- 15
Using your stand mixer or electric hand mixer, cream the room-temperature softened butter at medium-high speed for 3 minutes until it becomes light in color and fluffy in texture.
- 16
Add in the powdered sugar tablespoon by tablespoon on low speed, then turn the mixer back on medium-high speed and whip it for another 4 minutes or until the mixture becomes light, fluffy, and increases in volume.
- 17
Now, add the melted white chocolate to the buttercream slowly while the mixer is on.
- 18
Lastly, add the vanilla extract, salt, and heavy cream and continue whipping for another minute until it is smooth and silky.
- 19
Then, once the frosting is ready, switch to a rubber spatula and loosely fold in the raspberry reduction. Do not fully mix the reduction into the frosting, if you want to achieve a marbled effect on the frosting.
- 20
Move the white chocolate frosting into a piping bag fitted with a piping nozzle.
- 21
Make a small hole in each of the cupcakes and fill them with about 1/2 tablespoon of raspberry sauce each.
- 22
Then, frost the cupcakes with the white chocolate raspberry frosting and decorate according to your liking with fresh raspberries, chocolate shavings, or herbs like mint.
- 23
The cupcakes are best served fresh. Any leftovers can be stored refrigerated for 2-3 days in an air-tight container. Bring them back to room temperature before serving for the frosting to soften.