White Chocolate Raspberry Cupcakes
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| Recipe Rating: | |
| 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: | |
| Cook Time: |
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 |
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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.
Comments
3 comments
Carol Junkins
CarolAJ
Carol Junkins [CarolAJ] has shared this recipe with discussion group:
Cranberry and All Berry Lovers
Cranberry and All Berry Lovers

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