Delicious White Chocolate Cupcakes

White Chocolate Cupcakes 

 
 
 
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
 
Cupcake:
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.
 
Frosting
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.
 
Enjoy!
 

White Chocolate Cupcakes 

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