Ingredients
White Chocolate Cupcakes
- 1 ¼ cups (150 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter room temperature
- ¾ cup (150 grams) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ¼ cup milk 2% or whole milk
- 4 oz white chocolate melted
Raspberry Sauce
- 12 oz raspberries fresh or frozen, about 3 cups
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch + 1 tablespoon water
- 1 teaspoon vanilla extract
White Chocolate Raspberry Buttercream
- 1 cup unsalted butter room temperature
- 3 cups (360 grams) powdered sugar
- ⅛ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 4 oz white chocolate melted and cooled
- ¼ cup raspberry sauce cooled
Instructions
White Chocolate Cupcakes
- Preheat oven to 350 degrees fahrenheight and line a 12-cup muffin pan with paper liners.
- In a medium bowl, stir together flour, baking powder, and salt. Set aside.1 ¼ cups (150 grams) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
- In a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar for about 3-4 minutes on medium/medium high speed, until light yellow and fluffy.6 tablespoons unsalted butter, ¾ cup (150 grams) granulated sugar
- Add the egg and vanilla and mix well.1 large egg, 2 teaspoons vanilla extract
- In a small bowl or pourable measuring cup, whisk together sour cream and milk and then add to the batter, mixing well½ cup sour cream, ¼ cup milk
- Pour in the cooled, melted white chocolate and mix until combined. Scrape the bowl as needed to make sure it is mixed evenly.4 oz white chocolate
- Add the dry ingredients and mix on low speed until the flour is just mixed in. Do not overmix at this step.
- Divide the batter evenly between the cupcake pan, filling each about ⅔ full. Bake for 19-21 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
- Let cool in the pan for about 10 minutes and then transfer to a wire rack to cool the rest of the way.
- Once completely cool, frost the cupcakes with the white chocolate raspberry buttercream. Use a spoon to make an indent in the buttercream and then spoon a dollop of raspberry sauce on top. Add white chocolate curls if desired.
Raspberry Sauce
- Combine the fresh or frozen raspberries, sugar and lemon juice in a small saucepan over medium heat.12 oz raspberries, 3 tablespoons granulated sugar, 1 teaspoon lemon juice
- In a small bowl, mix together the water and cornstarch and add to the raspberries.1 tablespoon cornstarch + 1 tablespoon water
- Stir over medium heat, crushing the raspberries with the back of a spoon until the mixture comes to a boil. Continue cooking for 3-4 minutes, crushing any remaining large berries and stirring often until the sauce has thickened.
- Remove from the heat and strain the sauce into a bowl with a fine mesh sieve to remove the seeds.
- Stir in the vanilla extract and set aside to cool.1 teaspoon vanilla extract
White Chocolate Raspberry Buttercream
- Using a stand mixer or mixing bowl and hand mixer, beat room temperature butter on high speed for 4 minutes until smooth and fluffy.1 cup unsalted butter
- Gradually add the powdered sugar, beating on low speed until combined. Scape the bowl to make sure it is evenly mixed.3 cups (360 grams) powdered sugar
- Add the salt, vanilla, heavy cream, cooled and melted white chocolate, and the cooled raspberry sauce, and mix until combined and smooth.⅛ teaspoon kosher salt, 1 teaspoon vanilla extract, 2 tablespoons heavy cream, 4 oz white chocolate, ¼ cup raspberry sauce
Notes
- Make the frosting the same day as serving for best results. If you need to store the finished cupcakes, they can be kept at cool room temperature for a day in an air-tight container or 3-4 days in the refrigerator. They can also be made ahead and froze for up to 2 months.
- To make white chocolate curls, use a white chocolate bar and shave down the long side of the chocolate using a vegetable peeler.