white chocolate raspberry cupcakes

Name: White Chocolate Raspberry Cupcakes
Prep time: 30 min
Cook time: 20 min
Yield: 8
Ingredients: CUPCAKES:; 1 stick(s) butter, room temperature; 3/4 cup(s) sugar; 1 1/4 cup(s) all purpose flour; 1 sm package(s) instant white chocolate pudding mix, dry; 1/4 teaspoon(s) baking soda; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) kosher salt; 2 x large eggs, room temperature; 1/4 cup(s) sour cream; 3/4 teaspoon(s) raspberry extract; 1/2 cup(s) white chocolate chips; FROSTING:; 4 ounce(s) cream cheese, room temperature; 1/2 stick(s) butter, room temperature; 1/2 teaspoon(s) pure vanilla extract; 1/8 teaspoon(s) raspberry extract; 1 cup(s) confectioners' sugar, sifted; GARNISH:; 16 - 24 - raspberries, fresh

(1 rating)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmmmmmmm! Pure heaven! From my bakery recipe stash...

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(1 rating)

yield 8 serving(s)

prep time 30 Min

cook time 20 Min

Ingredients For white chocolate raspberry cupcakes

CUPCAKES:
1 stick

butter, room temperature
3/4 c

sugar
1 1/4 c

all purpose flour
1 sm pkg

instant white chocolate pudding mix, dry
1/4 tsp

baking soda
1 tsp

baking powder
1/4 tsp

kosher salt
2 x lg

eggs, room temperature
1/4 c

sour cream
3/4 tsp

raspberry extract
1/2 c

white chocolate chips
FROSTING:
4 oz

cream cheese, room temperature
1/2 stick

butter, room temperature
1/2 tsp

pure vanilla extract
1/8 tsp

raspberry extract
1 c

confectioners' sugar, sifted
GARNISH:
16 - 24

raspberries, fresh

How To Make white chocolate raspberry cupcakes

1
CUPCAKES: 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.

2
FROSTING: In a standing mixer with whisk, cream butter & cream cheese until combined. Add extracts & gradually add confectioners' sugar. Pipe or spread onto cupcakes.
3
Garnish each cupcake with 2 - 3 fresh raspberries.
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