White Chocolate Raspberry Cupcakes
delicious bite-sized bits of raspberry goodness"I made two batches of these because the first tasted more like a muffin than a cupcake and didn't have much raspberry flavor to it. So I doubled the raspberry extract the second time and added a teaspoon of vanilla extract. I put in a cup of sugar instead of 3/4. They were very sweet but very delicious. I also added raspberry extract to the frosting for more raspberry flavor. I will absolutely make these again and again. Add a blueberry on top with the raspberry for decoration and you have the perfect 4th of July treat! Thank you for the recipe!" - CupcakeFiend
Yield: 15 Ready in 25 minutes
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White Chocolate Raspberry Cupcakes Preparation
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
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