White Chocolate Cupcakes with a Raspberry Buttercream Frosting

As promised here is our winner’s cupcake. These cupcakes are seriously awesome, don’t believe me? Ask Caryn Crandall and her family!
White Chocolate Cupcake:
1 and 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons of unsalted butter softened
3/4 cup granulated sugar
2 large eggs
6 ounces guittard white chocolate melted
1 teaspoon vanilla
1 cup plus 2 tablespoons whole milk
Raspberry Buttercream:
1 stick and 2 tablespoons of unsalted butter
2 teaspoons of vanilla extract
10-15 fresh raspberries (to taste)
3 cups of powdered sugar
Preheat oven to 325 degrees.
Mix together flour baking powder salt in a bowl and set aside.
Cream butter and sugar in stand mixer. Add one egg at a time and then vanilla.
Melt white chocolate in the microwave  at 50% heat for 45 seconds stir and repeat until smooth. Let cool to room temperature.
Add a 1/3 of flour mixture and the white chocolate. Add the rest of flour and then add the milk.
Fill cupcake liners 2/3’s full and then bake for 8-10 minutes. Recipe should yield around 15 cupcakes.
Put softened butter in stand mixer with vanilla and add raspberries one at a time until mixed in well then add powdered sugar to desired consistency.
Once cupcakes are cool frost and decorate with extra raspberries.
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