Description
Soft vanilla cupcakes filled with raspberries and topped with white chocolate frosting.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 egg
- 2 egg whites
- 2 tsp vanilla extract
- ½ cup buttermilk
- 6 oz raspberries
Instructions
- Preheat oven to 350°F and line muffin tin
- Whisk dry ingredients together
- Cream butter and sugar until fluffy
- Add egg, egg whites, and vanilla
- Alternate dry ingredients with buttermilk
- Fold in raspberries
- Fill liners and bake 21-22 minutes
- Cool and frost
Notes
- Use fresh raspberries for best flavor
- Do not overmix batter
- Store in fridge up to one week
- Freeze up to three months
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 222
- Sugar: 18
- Sodium: 132
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 1
- Carbohydrates: 33
- Fiber: 1
- Protein: 3
- Cholesterol: 35