Description
Delight in these tender White Chocolate Raspberry Cupcakes featuring a moist, fluffy raspberry-studded base topped with a luscious white chocolate buttercream frosting and fresh raspberries. Perfect for special occasions or a luxurious treat, these cupcakes combine tangy raspberries with creamy white chocolate in a beautifully balanced dessert.
Ingredients
Raspberry Cupcakes
- 200 grams granulated sugar
- 1 lemon, zest (optional)
- 180 grams cake flour (spooned and leveled)
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 60 mL canola oil
- 56 grams unsalted butter (room temperature)
- 1 large egg (room temperature) or 2 large egg whites for a whiter cupcake
- 2 tsp pure vanilla extract
- 113 grams sour cream
- 80 mL whole milk (room temperature)
- 142 grams fresh or frozen raspberries
- 10 grams cornstarch
White Chocolate Buttercream
- 200 grams granulated sugar
- 4 large egg whites (room temperature)
- 227 grams unsalted butter (room temperature)
- 1 tsp vanilla extract or vanilla bean paste
- Tiny pinch of fine sea salt
- 170 grams white chocolate chips (melted and slightly cooled)
- 56-113 grams fresh raspberries for topping or folding into frosting
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 350°F (177°C) convection and line 14 muffin cups with cupcake liners, using a light-colored pan for best results.
- Flavor the Sugar: In a large bowl or stand mixer bowl, rub the lemon zest into the granulated sugar with your fingers to infuse the sugar with lemon aroma and flavor.
- Mix Dry Ingredients: Whisk together cake flour, baking powder, spices (if any), and fine sea salt until evenly combined.
- Combine Fats and Flours: Add canola oil and room temperature butter to the dry ingredients, beating together until just combined.
- Add Egg and Vanilla: Incorporate the egg (or egg whites) and vanilla extract into the mixture and blend thoroughly.
- Add Dairy: Mix in sour cream, then with the mixer on low, slowly stream in the whole milk. Scrape the bowl edges and mix lightly until smooth cupcake batter forms.
- Prepare Raspberries and Fold In: Toss raspberries with cornstarch until coated, then gently fold them into the cupcake batter to evenly distribute without breaking the fruit.
- Fill Cupcake Liners: Fill liners about two-thirds to three-quarters full (around 40-45 grams batter each), aiming for 14-15 cupcakes.
- Bake: Bake for 20-22 minutes. Cupcakes are done when a toothpick inserted in the center comes out clean or the cupcake springs back when lightly pressed.
- Cool Cupcakes: Let cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Water Bath: Bring 1/2 cup of water to a boil in a small pot, then reduce to a simmer for the buttercream preparation.
- Clean Tools: Thoroughly clean and dry mixing bowl and whisk attachment, wiping with a little vinegar to remove any grease.
- Dissolve Sugar in Egg Whites: Place egg whites and granulated sugar in the mixing bowl, set over simmering water, whisk intermittently for 5-10 minutes until sugar dissolves completely and mixture is warm to the touch.
- Whip Meringue: Remove bowl from heat and beat egg whites on high speed for 7-10 minutes until stiff peaks form, then reduce speed to low-medium.
- Incorporate Butter: Add butter in 2 tablespoon increments, mixing well after each addition until fully incorporated and frosting appears creamy and smooth. Increase speed briefly as needed.
- Melt White Chocolate: Melt the white chocolate chips in short 15-20 second bursts in the microwave, stirring until smooth. Cool slightly but keep fluid.
- Combine Frosting Ingredients: Scrape the sides of the buttercream bowl, then fold in vanilla extract or paste, melted white chocolate, and salt. Beat until fully combined and smooth without adding the chocolate while mixing to avoid hard bits.
- Frost Cupcakes: Use a large round piping tip to decorate cooled cupcakes with the white chocolate buttercream. Top with fresh raspberries. Alternatively, fold raspberries into the frosting and spread on cupcakes using a spatula or spoon.
Notes
- For whiter cupcakes, substitute the whole egg with 2 large egg whites.
- Ensure all dairy ingredients are at room temperature to avoid curdling and promote even mixing.
- Carefully coat raspberries with cornstarch to prevent sinking in the batter and maintain a nice texture.
- Wiping mixing tools with vinegar removes grease which can hinder the egg whites from whipping properly.
- Do not add melted white chocolate directly into the mixer while running; fold it in gently to avoid hardening bits.
- Using a light-colored cupcake pan helps prevent over-browning of the cupcake bottoms.
- Allow cupcakes to cool completely before frosting to prevent melting or sliding of buttercream.
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
