white chocolate raspberry cupcakes
(1 RATING)
Mmmmmmmmmmmmm! Pure heaven! From my bakery recipe stash...
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prep time
30 Min
cook time
20 Min
method
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yield
8 serving(s)
Ingredients
- CUPCAKES:
- 1 stick butter, room temperature
- 3/4 cup sugar
- 1 1/4 cups all-purpose flour
- 1 sm package instant white chocolate pudding mix, dry
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon Kosher salt
- 2 x large eggs, room temperature
- 1/4 cup sour cream
- 3/4 teaspoon raspberry extract
- 1/2 cup white chocolate chips
- FROSTING:
- 4 ounces cream cheese, room temperature
- 1/2 stick butter, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon raspberry extract
- 1 cup confectioners' sugar, sifted
- GARNISH:
- 16 - 24 raspberries, fresh
How To Make white chocolate raspberry cupcakes
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Step 1CUPCAKES: Preheat oven to 350 degrees F. Line a muffin tin with 8 liners. Sift flour, dry pudding, soda, powder & salt; mix to combine; set aside. In a standing mixer with paddle, cream butter & sugar until light & fluffy. Add eggs, 1 at a time until combined. Slowly add in flour mixture to butter mixture. Add sour cream & raspberry extract. Fold in chips. Divide batter amoung liners & bake 15 - 20 minutes or until done. NOTE: These can be made into mini cupcakes - do the same, but bake 12 - 14 minutes. Cool completely.
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Step 2FROSTING: In a standing mixer with whisk, cream butter & cream cheese until combined. Add extracts & gradually add confectioners' sugar. Pipe or spread onto cupcakes.
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Step 3Garnish each cupcake with 2 - 3 fresh raspberries.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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