White Chocolate Raspberry Cupcakes

by Kimography

delicious bite-sized bits of raspberry goodness


8 tablespoons Butter; at room temp
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; at room temp
1/4 cup Sour cream
1/2 teaspoon Raspberry extract
1/3 cup White chocolate chips
1/2 cup cream cheese
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract
1/4 cup butter; room temp.
1/2 pint fresh raspberries
Original recipe makes 8 Servings


1.Preheat the oven to 350F degrees. Line a muffin pan with 8 liners. Sift the flour, baking soda, baking powder, and salt.

[post_ads]2.Cream the butter & sugar until light and fluffy. Add the eggs one at a time. Slowly add the flour to the butter mixture. Add the sour cream & raspberry extract. Then stir in the chocolate chunks.

3.Divide the batter evenly among the liners and bake for 15-20 minutes, until done. 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. 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. Top each cupcake with frosting and 1 raspberry, if desired.


Calories per serving: 481

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


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Cake Magazine: White Chocolate Raspberry Cupcakes
White Chocolate Raspberry Cupcakes
Cake Magazine
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