White Chocolate Raspberry Cupcakes
|Categories:||Cakes, Puddings, Chocolate, Other Desserts, Quick & Easy, For Kids, Vegetarian|
|Keywords:||butter, Cream, eggs, cheese, baking, powder, raspberries, chips, raspberry, sugar, white, FRESH, Vanilla, sour, mix, powdered, flour, salt, kosher, Cupcakes, confectioners, soda, extract, purpose, instant, pure|
|1 stk||butter, room temperature|
|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|
|4 oz||cream cheese, room temperature|
|1/2 stk||butter, room temperature|
|1/2 tsp||pure vanilla extract|
|1/8 tsp||raspberry extract|
|1 c||confectioners' sugar, sifted|
|16 - 24||raspberries, fresh|
Pinched by hellchell1, and 81 more.
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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.FROSTING:
In a standing mixer with whisk, cream butter & cream cheese until combined. Add extracts & gradually add confectioners' sugar. Pipe or spread onto cupcakes.Garnish each cupcake with 2 - 3 fresh raspberries.