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mothers day Raspberry and white chocolate cupcakes

Mothers Day Raspberry and White Chocolate Cupcakes Magic

Deliciously sweet and tart, these Mothers Day Raspberry and White Chocolate Cupcakes are easy to make and perfect for celebrations.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 2 hours
Total Time 2 hours 52 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Heavy Cream Provides richness and helps create a smooth ganache.
  • 8 ounces White Chocolate Opt for high-quality to prevent graininess.
  • 1.75 cups Cake Flour Can be swapped for all-purpose flour.
  • 2 teaspoons Baking Powder Acts as a leavening agent.
  • 0.5 teaspoon Kosher Salt Enhances flavor; use half if substituting with regular salt.
  • 0.5 cups Unsalted Butter Must be at room temperature.
  • 1 cup Granulated Sugar Sweetness and structural stability.
  • 0.25 cups Neutral Oil Increases moisture.
  • 2 large Eggs Room temperature eggs mix better.
  • 1 teaspoon Vanilla Extract Adds warmth.
  • 0.5 cups Whole Milk Contributes to moisture.
  • 0.5 cups Sour Cream Adds moisture and tenderness.
For the Frosting
  • 1 cup Unsalted Butter (Frosting) Ensure it's at room temperature.
  • 4 cups Confectioners' Sugar For the best texture.
  • 0.5 cups Freeze-Dried Raspberries Provides bold flavor and color.

Equipment

  • Cupcake Pan
  • Mixing Bowls
  • Saucepan
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Prepare Ganache: Heat 1 cup of heavy cream until simmering, pour over 8 ounces of chopped white chocolate, stir until smooth, cool, cover, and refrigerate for 1-2 hours.
  2. Make Cupcake Batter: Preheat oven to 350°F. Whisk together 1.75 cups of cake flour, 2 teaspoons of baking powder, and 0.5 teaspoon of kosher salt. Beat 0.5 cup of unsalted butter, 0.25 cup of neutral oil, and 1 cup of granulated sugar until fluffy. Add 2 eggs, 1 teaspoon of vanilla extract, and 0.5 cup of sour cream, mix until combined.
  3. Combine Wet and Dry Ingredients: Gradually add dry ingredients to wet, alternating with 0.5 cup of whole milk, stirring gently until just combined.
  4. Bake: Fill cupcake liners ¾ full with batter, bake for 18-22 minutes until a toothpick comes out clean, then cool in pan for 10 minutes before transferring to a rack.
  5. Prepare Frosting: Beat 1 cup of unsalted butter and 4 cups of confectioners' sugar until fluffy. Mix in 0.5 cup of crushed freeze-dried raspberries, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice. Adjust consistency with heavy cream.
  6. Fill Cupcakes: Core cooled cupcakes and fill with white chocolate ganache using a piping bag or spoon.
  7. Frost Cupcakes: Pipe raspberry buttercream frosting on top of filled cupcakes, garnishing optionally with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.4mg

Notes

These cupcakes are make-ahead friendly and can be stored in the fridge for up to 5 days or frozen for 2 months.

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