Recipe Card
How I Finally Nailed Raspberry and White Chocolate Cupcakes
- Prep
- 30 min
- Cook
- 20 min
- Total
- 110 min
- Serves
- 14
- Calories
- 668 kcal
- Carbs
- 85.00 g
Ingredients
- ½ cupheavy cream
- 12 ozwhite chocolate (finely chopped)
- 1 ½ cupscake flour
- 2 teaspoonsbaking powder
- ½ teaspoonkosher salt
- ¼ cupunsalted butter (room temperature)
- ¾ cupgranulated sugar
- ¼ cupneutral oil
- 2 largeeggs (room temperature)
- 1 teaspoonvanilla extract
- ½ cupwhole milk
- ¼ cupsour cream (room temperature)
- 2 sticksunsalted butter (room temperature)
- 1 teaspoonvanilla extract
- ¼ teaspoonkosher salt
- 1 tablespoonlemon juice (fresh)
- 4 cupsconfectioners' sugar
- 1 cupfreeze-dried raspberries (blended into a powder)
- ¼ cupheavy cream
Instructions
- 1
Start by making your white chocolate ganache filling as it needs time to set. Pour the heavy cream into a saucepan over low heat until it starts to simmer. Pour over the white chocolate and let sit then stir until smooth. Set in the fridge for 1-2 hours.
- 2
Preheat the oven to 350°F (175°C) and line cupcake pans.
- 3
Whisk together flour, salt, and baking powder. In a mixer, combine butter, oil, and sugar until fluffy. Add eggs and vanilla, mix in sour cream. Combine with dry ingredients and then add milk. Fill liners and bake for 18-22 minutes.
- 4
Make raspberry buttercream frosting by mixing butter and confectioners' sugar, then add salt, lemon juice, vanilla, and raspberry powder until fluffy. Adjust with heavy cream if needed.
- 5
Whip the chilled ganache until light and fluffy. Core the cupcakes and fill them with ganache. Frost with raspberry buttercream.