Description

Soft vanilla cupcakes filled with juicy raspberries and topped with a light, whipped white chocolate ganache. A fresh, elegant cupcake perfect for celebrations.

Ingredients

Raspberry Vanilla Cupcakes

100 g Butter – soft, unsalted (1/2 cup)
150 g Powdered Sugar – superfine (3/4 cup)
2 Eggs – at room temperature
1 1/2 tsp Vanilla Extract
135 ml Buttermilk – or yogurt (1/2 cup + 1 tbsp)
150 g Cake Flour (1 cup + 2 tbsp)
1 1/2 tsp Baking Powder
3/4 tsp Salt
80 g Raspberries (1/2 cup)

White Chocolate Frosting

200 g White Chocolate (7 oz)
320 ml Heavy Cream (1 1/3 cups)
1/2 tsp Vanilla Extract or 1/2 Vanilla Bean

Instructions

White Chocolate Ganache (prepare the day before)

Finely chop the white chocolate and place it in a heat-resistant bowl.
Heat the heavy cream with the vanilla until just simmering, then pour it over the chocolate.
Let sit briefly, then mix until smooth.
Blend with an immersion blender if needed.
Cover directly and refrigerate for at least 6 hours until fully chilled.

Cupcake Batter

Preheat the oven to 350°F (180°C) and line a cupcake pan.
Sift together the flour, baking powder, and salt.
Beat the softened butter with the powdered sugar for about 5 minutes until light and creamy.
Add the eggs and vanilla and mix until smooth.
Alternately fold in the dry ingredients and buttermilk.
Gently fold in the raspberries.
Fill the liners 3/4 full and top with a few raspberries.
Bake for about 20 minutes, then cool completely.

Assembling the Cupcakes

Whip the chilled white chocolate ganache for about 2 minutes until smooth and firm.
Pipe the ganache onto the cupcakes using a star tip.
Garnish with a fresh raspberry and refrigerate for at least 1 hour before serving.