White Chocolate Raspberry Cupcakes

 

For the Cupcakes: 

1 ½ cups (190g) all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

½ cup (120ml) whole milk, at room temperature

For the Raspberry Filling:

1 cup (240g) raspberry jam or preserves (seedless, if preferred)

For the White Chocolate Buttercream:

½ cup (115g) unsalted butter, softened

2 cups (250g) powdered sugar

3 ounces (85g) white chocolate, melted and cooled

2 tablespoons (30ml) heavy cream

1 teaspoon vanilla extract

Pinch of salt

For Garnish:

Fresh raspberries or white chocolate shavings (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. 

Whisk together flour, baking powder, and salt in a bowl. 

In a separate bowl, cream the butter and sugar until light and fluffy, then mix in eggs one at a time. 

Add vanilla extract, then alternate adding the dry ingredients and milk in three additions, mixing until smooth. 

Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. 

Let cool completely.

Prepare the filling by transferring raspberry jam to a piping bag or small ziplock bag.

Make the frosting by melting the white chocolate and letting it cool. Beat the butter until creamy, then gradually add powdered sugar. Mix in the cooled white chocolate, heavy cream, vanilla, and salt until smooth and fluffy.

Use a knife or cupcake corer to hollow out the center of each cupcake. Fill the centers with raspberry jam.

Pipe the white chocolate buttercream on top of the cupcakes and garnish with fresh raspberries or white chocolate shavings.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Bring to room temperature before serving.