Raspberry and white chocolate cupcakes

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bakingstories

“I like to decorate according to the season. I use fresh raspberries in the summer or sprinkle little hearts over my cupcakes for Valentine’s Day. Want to share your own recipe? Send it to community@kitchenstories.com.”

Difficulty

Easy 👌
25
min.
Preparation
25
min.
Baking
30
min.
Resting

Ingredients

Servings:-12+
125 g raspberries (fresh or frozen)
100 g white chocolate
300 g flour
2 tsp baking powder
140 g sugar
1 package vanilla sugar
50 g butter (melted)
200 ml milk
egg
250 g buttercream
Metric
Imperial

Utensils

  • bowl
  • large bowl
  • rubber spatula
  • hand mixer with whisk
  • cutting board
  • knife
  • muffin tin
  • muffin liners
  • pipping bag

Nutrition per serving

Cal
351
Protein
5g
Fat
16g
Carb
47g

Step 1/3

  • 300 flour
  • 2 tsp baking powder
  • 140 sugar
  • 1 package vanilla sugar
  • 50 butter
  • 200 ml milk
  • 1 egg
  • 100 white chocolate
  • 125 raspberries
  • bowl
  • large bowl
  • rubber spatula
  • hand mixer with whisk
  • cutting board
  • knife

Mix flour, baking powder, sugar and vanilla sugar in a large bowl. In another bowl, whisk the egg with the milk and cooled melted butter. Gradually pour the milk mixture into the bowl of dry ingredients and stir just until the ingredients have combined. Chop the white chocolate and add it to the mixture together with raspberries.

Step 2/3

  • muffin tin
  • muffin liners

Line a muffin tin with 12 muffin liners. Pour the mixture evenly into the molds. Transfer to the oven and bake at 180-200°C/350-390°F for approx. 25 min, or until done.

Step 3/3

  • 250 buttercream
  • pipping bag

Remove the muffins from the oven and set aside to cool for approx. 30 min. Using a piping bake, pipe the buttercream on top of the cupcakes and sprinkle them with the topping of your choice – fresh raspberries are a good pick. Enjoy!