These White Chocolate Raspberry Cupcakes are one of the best cupcakes I’ve ever made. You’ll love the sweet white chocolate flavored cake and whipped raspberry buttercream!
I’ve been busy. I know I know I know I haven’t posted in too long. And for that, I’m truly sorry. Mostly because I have made so many delicious things and haven’t posted them. But really, I will catch up.
My life has been hectic. Jeeez. But – good news! I’M SEVENTEEN NOW!! Wooooo!!! My birthday was a few days ago on Thursday the 16th. It was honestly one of my best birthdays ever. My dad stormed into my room at about 6 in the morning and declared we were going to my favorite restaurant, Claire’s on Cedros, for breakfast. Walking in, we were greeted with our favorite table and our favorite waiter. I got sung happy birthday and had my FAVORITE breakfast. It’s just a granola parfait with fruit and yogurt, but OH. MY. GOD. It’s the most INCREDIBLE granola, with the freshest strawberries, bananas, blueberries, raspberries, and blackberries. It’s absolutely fabulous. I could eat it at every meal.
Anyways, after breakfast I headed off to school (which has been awesome in case you were wondering). My best friends brought me a huge card, a plate of cookies saying “Happy Birthday Rachel” (see below), a MASSIVE bag of Reese’s, two bouquets of gorgeous flowers, and dozens of cupcakes. It was so sweet! But a bit of a pain in the butt, having to lug all of it from class to class, especially not being the most coordinated person in the school.
So, after school, my mommy took me out to lunch to this restaurant that’s renowned for having amazing baked goods. It’s called Thyme in the Ranch. For lunch I got a spinach-potato soup. It was pretty good, not outstanding though. However, it came with the most amazing, crusty, chewy, perfect bread on the side. I need to make that bread. Anyways, of course I got tons of baked goods to do some comparisons to see how they hold up against my own. My mom and I decided that my chocolate-chip cookies are FAR superior to theirs, but our pecan pies are about tied. I didn’t want to blow up like a balloon so we restrained ourselves while ordering desserts.
For dinner that night, all my best friends, my parents and I went to an amazing restaurant in downtown San Diego that looks over all of downtown, the harbor, Coronado, and Point Loma. It has the most beautiful views and even better food. To start, we ordered a Truffle Mac ‘N Cheese and Truffle-Parmesan Fries. Mmmmm. Oh, how I love truffles. For my main course I got short ribs with pureed parsnips. I’m always a sucker for short-ribs, but these were insanely amazing. They were braised in an amazing marinade for 48-hours. Yes, I asked. They were that good. For desserts, we went to town. We got a chocolate-peanut butter mousse with peanut brittle, strawberry shortcake, and a chocolate lava cake. The mousse was so creamy and amazing, honestly indescribable. That was my favorite. The strawberry shortcake was also amazing and gorgeous. It was stacked Napoleon-style with fresh whipped cream, amazing angel food cake layers and deliciously fresh strawberries. YUM YUM YUM. I only had a bite of the lava cake but it was good, just a typical lava cake though. However…lava cake can never be bad. Jus’ saying.
So…I pretty much ate the whole city on my birthday. But there’s really nothing wrong with that, right?
Okay, I’ll try to ignore your judging looks. Now I’m just going to give you the most amazing cupcake recipe you’ll ever find. It’s yuuuu-mmmyy. I made it for Rosh Hashanah, and also today for one of my sister’s friend’s birthdays. It’s good. So go eat it.Print
For the cupcakes
- ¾ cup unsalted butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 8 oz. white chocolate, melted
- 3 large eggs
- 2 teaspoons vanilla
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 10 oz. milk (heated until hot)
- 2 cups fresh raspberries
For the Raspberry Buttercream
- 1 cup unsalted butter, softened
- 4–6 cups powdered sugar, sifted
- 1/2 cup raspberry preserves
For the cupcakes
- Heat the oven to 350 degrees and line cupcake tin with papers or grease the tin.
- Beat together the butter and sugar until light and fluffy. Add in one egg at a time and continue to beat until very light. Mix in the vanilla and the melted chocolate.
- Sift together the flour and baking soda. Add the flour to the batter in two parts, alternating with the milk. Start and end with the flour.
- Fold in the raspberries gently, taking care not to mush them.
- Fill up the muffin tin ¾ of the way full and bake for 20-25 minutes or until wooden skewer comes out clean.
For the Raspberry Buttercream
- Place jam and butter into the bowl of an electric mixer. Fit with paddle attachment and beat until smooth, creamy, light, and fluffy – about 2 minutes.
- Add in powdered sugar one cup at a time until you reach your desired consistency and sweetness.
- Frost cooled cupcakes.
- Category: Dessert
- Cuisine: American
Keywords: cupcakes, white chocolate, raspberry, dessert, cake