Raspberry White Chocolate Buttercream Cupcakes
Raspberries are not true berries, but rather aggregate fruits composed of many smaller fruits called drupelets.
This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Raspberry White Chocolate Buttercream Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually mix in the dry ingredients, alternating with the milk. Begin and end with the dry ingredients.
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Fill each cupcake liner halfway with the batter. Spoon a teaspoon of raspberry jam into the center of each cupcake. Top with more batter to cover the jam.
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Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool completely.
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In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring until smooth.
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In a separate bowl, beat the butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
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Gradually mix in the melted white chocolate until well combined.
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Pipe or spread the white chocolate buttercream onto the cooled cupcakes.
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Garnish with fresh raspberries.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
