White Chocolate Raspberry Cupcakes

Recipe Rating:	1 Rating5
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
Serves:	8
Prep Time:	30 Min
Cook Time:	20 Min

Ingredients

CUPCAKES:
1 stk	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 stk	butter, room temperature
1/2 tsp	pure vanilla extract
1/8 tsp	raspberry extract
1 c	confectioners' sugar, sifted
GARNISH:
16 - 24	raspberries, fresh

Pinched by hellchell1, and 81 more.

Kimmi Knippel (Sweet_Memories)

Cooked to Perfection

Cullowhee, NC (pop. 41,052)

KimmiK

Member Since Apr 2011

Kimmi's Notes:

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

Directions

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.

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.