by Kimography
BigOven
delicious bite-sized bits of raspberry goodness
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Ingredients
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
Icing:
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
Preparation
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.
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Nutrition
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.
