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–+ servings
Mother's Day Raspberry and white chocolate cupcakes

Mother's Day Raspberry and White Chocolate Cupcakes Delight

Celebrate Mother's Day with these delightful raspberry and white chocolate cupcakes, a sweet nod to cherished memories.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Chilling Time 2 hours
Total Time 2 hours 52 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Heavy Cream For ganache
  • 8 ounces White Chocolate Chopped
  • 1.5 cups Cake Flour Can substitute with all-purpose flour
  • 1.5 teaspoons Baking Powder
  • 0.5 teaspoon Kosher Salt Use half the amount if using table salt
  • 0.5 cup Unsalted Butter Room temperature
  • 0.25 cup Neutral Oil Avoid flavored oils
  • 1 cup Granulated Sugar
  • 2 large Eggs Room temperature
  • 1 teaspoon Vanilla Extract Pure vanilla recommended
  • 0.5 cup Whole Milk Buttermilk can be a substitute
  • 0.5 cup Sour Cream Yogurt can be a substitute
For the Frosting
  • 0.5 cup Unsalted Butter Room temperature
  • 3 cups Confectioners' Sugar
  • 0.25 cup Freeze-Dried Raspberries Powdered for frosting
  • 2 tablespoons Lemon Juice

Equipment

  • Saucepan
  • Mixing bowl
  • Cupcake pan
  • Baking Spoon
  • Piping bag
  • Oven

Method
 

Step-by-Step Instructions
  1. Prepare the ganache by heating heavy cream until it simmers, then pour over chopped white chocolate, stir until smooth, and cool.
  2. Make the cupcake batter by whisking flour, baking powder, and salt, then cream butter, oil, and sugar, beat in eggs and vanilla.
  3. Combine the mixtures by adding sour cream to the butter mixture, then gradually mix in dry ingredients and whole milk.
  4. Bake the cupcakes in a preheated oven at 350°F for 18-22 minutes, then cool on a wire rack.
  5. Prepare the raspberry buttercream by beating butter and confectioners' sugar, then mix in salt, vanilla, lemon juice, and raspberries.
  6. Fill cooled cupcakes with whipped ganache and frost with raspberry buttercream.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Using room temperature ingredients is crucial for fluffy cupcakes. Quality chocolate and raspberries elevate the dish.

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