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1
Position a rack in the middle of the oven; preheat to 350u00b0; line a standard 12-cup muffin pan with paper or foil liners.
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2
Sift together the flour, baking powder, and salt into a bowl.
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3
Using an electric mixer on med-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes.
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4
Add in the egg; beat until combined.
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5
Add in flour mixture in 3 additions, alternating with the milk in two additions, beating on low speed until combined; scrape down the sides of bowl as needed.
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6
Add the white chocolate and beat on low speed just until combined.
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7
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
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8
Bake until lightly golden and a pick comes out clean, 18-20 minutes.
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9
Let the cupcakes cool completely in the pan on a wire rack, about 1 hour.
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10
Remove the cupcakes from the can (the cooled cupcakes can be refrigerated in an airtight container for up to 3 days; bring cupcakes to room temperature before finishing).
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11
Place the raspberries in a small bowl; use a fork to crush them lightly.
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12
Spoon crushed raspberries on top of the cupcakes, dividing them evenly (don't worry if the raspberry juices run down the sides of the cupcakes, the color adds to the cupcakes charm).
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13
Frost the cupcakes with a dollop of white chocolate buttercream, garnish with white chocolate curl and serve right away.
