White Chocolate Raspberry Cupcakes

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

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

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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