White Chocolate Raspberry Cupcakes

These white chocolate raspberry cupcakes are the perfect balance of tart and sweet. They’re tender, moist, and absolutely delicious!

Made with our Raspberry Extract and White Chocolate Spread, these cupcakes are incredibly easy to make. Whether it's a birthday celebration or a special treat for yourself, these cupcakes are a solid go-to. The recipe never fails!

The best part? You don't have to search for the perfect raspberries to incorporate inside the batter or turn into a puree. You simply add our extract and get incredible flavor in a pinch!

Our White Chocolate Spread is one of the simplest ways to make a white chocolate frosting. It requires zero melting, which means you get a perfect batch of frosting every time. No one needs warm frosting!

Ingredients:

For the Cupcakes:

• 1 and 3/4 cups cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 3 large egg whites
• 2 teaspoons Amoretti® Vanilla Madagascar Bourbon European Style Water Soluble (with alcohol)
• 1 1/2 teaspoons Amoretti® Raspberry Extract
• Seeds scraped from 1/2 of a vanilla bean
• 1/2 cup full-fat sour cream (room temperature)
• 1/2 cup whole milk (room temperature)

For the Buttercream:

• 3 cups powdered sugar
• 1 cup butter
• 1/4 cup Amoretti® White Chocolate Spread
• 1 tsp of  Amoretti® Vanilla Madagascar Bourbon European Style Water Soluble (with alcohol) (optional)
• 2 teaspoons of whole milk or heavy cream (optional)
• Sprinkle of salt

For the Garnishes:

• Mint leaves
• Fresh raspberries
• White chocolate curls

Directions:

For the Cupcakes:

1. Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners.

2. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

3. Using a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy. After 1 minute of mixing, add the sugar and beat on high speed for an another 2 minutes until well combined.

4. Pour in the egg whites & extracts. Beat on medium-high speed until smooth and combined.

5. Be sure to scrape the sides of the bowl as needed.

6. Add the sour cream until combined. Then, with the mixer on low speed, gradually add the dry ingredients until just combined. Slowly pour in the milk and mix until the batter is smooth. Be sure not to over-mix.

7. Scoop the batter into the prepared cupcake liners, filling each about two-thirds to three-fourths of the way full. The goal is to make a perfect cupcake. Bake for 19-22 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cupcakes to cool completely before frosting.

For the Buttercream:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.

2. Add the Amoretti® White Chocolate Spread and a sprinkle of salt. Mix until smooth.

3. Gradually add half of the powdered sugar and mix on low-medium speed until incorporated.

4. Add the remaining powdered sugar and mix on medium speed for about 5 minutes, or until the frosting is fluffy and smooth.

5. Transfer the frosting to a piping bag and pipe (we used an open star tip) onto the cooled cupcakes.

6. Garnish with fresh raspberries, white chocolate curls, or a sprig of mint for an extra touch of elegance.