Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup white chocolate chips, melted and cooled slightly
- 1/2 cup raspberries, fresh or frozen (thawed and drained if using frozen)
- Additional raspberries and white chocolate chips for garnish
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, fully incorporating after each addition. Stir in the vanilla extract.
- Combine Mixtures: Alternately add the dry ingredients and the sour cream and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Add Chocolate and Raspberries: Fold in the melted white chocolate, then gently stir in the raspberries.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Garnish: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Garnish with fresh raspberries and white chocolate chips before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes