How about now?
I know it’s a long description, but these are tasty!! And I really wish that I had thought to bake these in blue cupcake holders, because that would have been super cute for the 4th. Blast. But you could do it. Or white holders with blue sprinkles? Or forget what they look like and just eat them…… because they taste great.
I started with 1/2 batch of the same recipe for white cake as this post. But you could make it with a white cake mix, just know that it will make more than this recipe.
Raspberry & White Chocolate Cupcakes (makes about 20)
1 stick unsalted butter, room temp
1 1/6 C sugar (I just filled my 1/3 C measurer half full)
2 XL or 3 L eggs room temp
1 tsp vanilla
1 1/2 C flour
4 teaspoons baking powder
1/4 teaspoon salt
3/4 C milk warmed in the microwave a little bit to bring to room temp
- Preheat oven to 350F and line the cupcake pans
- Sift together flour, baking powder and salt, set aside
- Cream the sugar and butter, then add eggs one at a time, letting each one mix in before adding another
- Add the vanilla and mix until incorporated
- Then, alternating between wet and dry, add the flour and milk
- Divide evenly between the cupcake holders and bake 15-18 minutes, until a toothpick comes put clean
- Let cool in pan for about 10 minutes then flip on a cooling rack to cool completely
- While the cupcakes are cooling, I like to make the frosting. I made a white chocolate buttercream, it compliments these cupcakes perfectly.
White Chocolate Buttercream (if you made a box cake, I would recommend doubling this recipe)
1/2 C (1 cube) butter, room temp
1 1/2 C powdered sugar
1 tsp vanilla
4 oz white chocolate *to make sure it is truly white chocolate, the ingredients need to include cocoa butter. If it’s made with palm kernel or some other kind of oil, it will have a vanilla/candy melt flavor not white chocolate. I buy Baker’s white chocolate squares
- melt the white chocolate squares in the microwave, in 30 second intervals, stirring after every 30 seconds. Then let cool
- Cream butter. Add powdered sugar 1/2 C at at time, making sure it’s completely mixed in before adding more.
- After adding all the sugar, add the vanilla and mix in. turn on medium high and mix for a couple of minutes
- Add all of the melted/cooled chocolate and mix on medium high until all incorporated, scraping sides as needed
- When the cakes are all cooled, fill them with jam. I used the seedless raspberry, but I’ve also made these with strawberry jam and that is delicious as well. This is totally your preference.
After they are filled, go ahead and frost them! I (surprise) used a 1M wilton tip for frosting