Raspberry White Chocolate Cupcakes Recipe

Name: Raspberry White Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Raspberry Cupcakes; 3 1/2 cups flour; 3 teaspoons baking powder; 1 teaspoon kosher salt; 1 cup butter, room temperature; 4 egg whites; 1 egg; 1 teaspoon vanilla extract; 1/2 cup raspberry iced tea; 1/2 cup raspberry jam; White Chocolate Frosting; 1/2 cup butter, room temperature; 2 1/2 cups icing sugar; 6 ounces white chocolate, melted; 2 tablespoons whole milk; seedless raspberry jam, to drizzle; white chocolate curls, for garnish

Servings: persons

Raspberry Cupcakes
3 1/2 cups flour
3 teaspoons baking powder
1 teaspoon kosher salt
1 cup butter, room temperature
4 egg whites
1 egg
1 teaspoon vanilla extract
1/2 cup raspberry iced tea
1/2 cup raspberry jam
White Chocolate Frosting
1/2 cup butter, room temperature
2 1/2 cups icing sugar
6 ounces white chocolate, melted
2 tablespoons whole milk
seedless raspberry jam, to drizzle
white chocolate curls, for garnish

1
For the cupcakes, preheat oven to 350u00b0F. Line 24 muffin cups with cupcake liners and coat lightly with non-stick cooking spray.
2
In a small bowl, combine flour, baking powder and salt. Set aside. Using an electric mixer, cream butter and sugar on medium speed until light and fluffy. Beat in egg whites and full egg one at a time, until well combined. Mix in vanilla extract. On low speed, alternate adding flour mixture with the milk and raspberry iced tea, beginning and ending with the flour. Mix just until combined.
3
Fill cupcake holders halfway with cupcake batter. Place 1 teaspoon of raspberry jam in the middle of the batter and top each cupcake with more batter, filling tin 3/4 full. Bake 20-22 minutes, until slightly golden and cooked through. Cool completely before frosting.
4
For the white chocolate frosting, using an electric mixer, cream together butter and icing sugar on low speed until well combined. Add melted white chocolate and milk, mixing until smooth and desired spreading consistency. Frost cooled cupcakes and drizzle seedless raspberry jam over the frosting, topping with white chocolate curls.

1705

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Raspberry Cupcakes, 3 1/2 cups flour, 3 teaspoons baking powder, 1 teaspoon kosher salt, and more.

Yes, Raspberry White Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry White Chocolate Cupcakes

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