Recipe Details

White Chocolate Raspberry Cupcakes

  • Servings: 8
  • Ready In 25 minutes
  • 8 tablespoons Butter; at room temp
  • 3/4 cup Sugar
  • 1 1/4 cups Flour
  • 1/4 teaspoon Baking soda
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Kosher salt
  • 2 Eggs; at room temp
  • 1/4 cup Sour cream
  • 1/2 teaspoon Raspberry extract
  • 1/3 cup White chocolate chips
  • Icing:
  • 1/2 cup cream cheese
  • 1 cup sifted powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup butter; room temp.
  • 1/2 pint fresh raspberries
1.Preheat the oven to 350F degrees. Line a muffin pan with 8 liners. Sift the flour, baking soda, baking powder, and salt.

2.Cream the butter & sugar until light and fluffy. Add the eggs one at a time. Slowly add the flour to the butter mixture. Add the sour cream & raspberry extract. Then stir in the chocolate chunks.

3.Divide the batter evenly among the liners and bake for 15-20 minutes, until done. For mini cupcakes, bake 12-14 minutes.

For the icing:
1/2 cup of cream cheese
1 cup of sifted powder sugar
1/2 tsp. of vanilla extract
1/4 cup of butter ~~at; room temp.
A half pint of fresh raspberries

Beat cream cheese, powdered sugar, vanilla, butter and raspberries until smooth. Top each cupcake with frosting and 1 raspberry, if desired.

Nutritional Facts

  • Serving Size 1 Serving (165g)
    Servings Per Recipe: 8
  • Amount Per Serving
  • Calories 481
    Calories From Fat 242
  • % Daily Value
  • Total Fat 27g
    36%
  • Saturated Fat 16g
    82%
  • Trans Fat 2g
  • Cholesterol 68g
    21%
  • Sodium 2999g
    103%
  • Total Carbohydrate 57g
    17%
  • Dietary Fiber 2g
    7%
  • Sugars 56g
  • Protein 5g
    8%