White Chocolate Raspberry Cupcakes
hite chocolate cake surrounding a raspberry filling and topped with white chocolate butter cream. These White ChocolateRaspberry Cupcakes are to die for! The raspberry drizzle and fresh berries are the crown jewel.
- 8 oz white chocolate baking bar
- ¾ cup butter softened
- ⅕ cups sugar
- 3 eggs
- 2 teaspoon vanilla
- 2 cups buttermilk
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 cup water
- ½ cup sugar
- 4 Tablespoons corn starch
- 32 oz frozen red raspberries
- 2 Tablespoon lemon juice
- 8 oz whit chocolate baking bar
- 1 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
Preheat oven to 350 degrees. Start by chopping and melting your chocolate. Simply chop it into half inch cubes and transfer to a saucepan. Over low heat stir constantly until just melted. Set aside to cool.
In a large mixing bowl, add your softened room temperature butter. Using a hand or stand mixer, whip for about 90 seconds or until smooth.
Add in eggs, vanilla, and butter milk. Mix until smooth.
Add in melted white chocolate and mix until smooth.
Add in the dry ingredients: flour, baking powder, baking soda, and salt. Mix until just combined.
Line a muffin tin with cupcake liners. Add cupcake batter (about ¼ cup per liner). Bake at 350 for 13-15 minutes or until the tops spring back. One baked, transfer to a cooling rack and cool completely.
To make the raspberry filling for cupcakes - In a medium sized saucepan, add in sugar, corn starch, and water.
Add in your raspberries.
Add in your lemon juice. Heat over medium-high heat while stirring constantly. Once the mixture thickens, reduce heat to medium-low and simmer until thickened. About 3 minutes.
If you prefer a seedless raspberry puree, press thru a fine mesh sieve. Set aside to cool.
Start by chopping and melting your chocolate. Simply chop it into half inch cubes and transfer to a saucepan. Over low heat stir constantly until just melted. Set aside to cool.
In a large mixing bowl, add 1 cup butter and melted white chocolate. Beat until smooth - about 2 minutes.
Add in 2 cups powdered sugar, vanilla, and milk.
Beat until well combined and fluffy.
Using a piping tip, core the cupcakes.
The middle of each cupcake should come out easily. Press it out of the icing tip with a straw.
Spoon cooled filling into each cupcake.
Frost with your prepared white chocolate buttercream frosting.
Pro Tip: You can make your own buttermilk by adding either 1 tablespoon of lemon juice or a tablespoon of vinegar to regular cows milk. Set aside for 10 minutes.
How long do these last?
If you can keep them from being eaten in one sitting, these will keep in an airtight container for 3 days.
Can I freeze this recipe?
Yes! I recommend freezing the cupcakes prior to frosting and filling. But they can be kept in the freezer in an airtight container for up to 3 months.
How do I keep my cupcakes from being dry?
A lot of it depends on a baking time. Do not overbake! Also adding things like buttermilk or sour cream adds moisture.
Serving: 1cupcake | Calories: 210kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 187mg | Potassium: 57mg | Fiber: 1g | Sugar: 15g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg