Raspberry White Chocolate Cupcakes
"Delicious white cupcakes filled with raspberry and topped with white chocolate buttercream. These raspberry white chocolate cupcakes are soft and fluffy with silky white chocolate buttercream and tempting raspberry jam filling. These delicate raspberry white chocolate cupcakes are a lovely addition to bridal or baby showers as well as birthdays or afternoon tea. Rich white chocolate buttercream is the perfect topping for an airy, soft cupcake base. Throw some fresh raspberries and jam into the mix for a decadent, show-stopping treat! "
Preparation Time55 min
Cooking Time22 min
Cooking Vessel Sizehand mixer, rubber spatula, muffin pan
- 1 cup All Purpose Flour
- 4 ounces Unsalted Butter
- 2 Eggs
- 1 cup Sour Cream
- 1 cup Milk
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1 cup Raspberries
- 3 cups Raspberry Jam
- 8 ounce Unsalted Butter
- 1 cup Powered Sugar
- 3/4 cup White Chocolate Chips
Preheat oven to 350°F. Line a muffin pan with cupcake liners. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt.
Visit https://amandascookin.com/raspberry-filled-white-chocolate-buttercream-cupcakes/ for full printable recipe.