White Chocolate Raspberry Cupcakes

Yields: 8 Servings

White Chocolate Raspberry Cupcakes

delicious bite-sized bits of raspberry goodness

  • 8 tablespoons Butter
  • 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
  • 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
  • 1/2 pint fresh raspberries
  1. reheat the oven to 350F degrees.
  2. Line a muffin pan with 8 liners.
  3. Sift the flour, baking soda, baking powder, and salt. ream the butter & sugar until light and fluffy.
  4. Add the eggs one at a time.
  5. Slowly add the flour to the butter mixture.
  6. Add the sour cream & raspberry extract.
  7. Then stir in the chocolate chunks. ivide the batter evenly among the liners and bake for 15-20 minutes, until done.
  8. 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.
  9. 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.
  10. Top each cupcake with frosting and 1 raspberry, if desired..

Nutrition

  • Calories: 481
  • Fat: 26.8979413713 grams
  • Carbs: 57.4098187923 grams
  • Protein: 5.32984031304 grams