Ingredients:
- 1 ½ cups (192g) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick, 113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk
- 1 cup (170g) fresh or frozen raspberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- 1 cup (2 sticks, 226g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 4 ounces (113g) good quality white chocolate, melted and cooled slightly
- 2-4 tablespoons milk or heavy cream (to adjust consistency)
- ½ teaspoon vanilla extract
- Freeze-dried raspberries, crushed (optional)
Instructions:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Whisk together dry ingredients (flour, baking powder, salt). Cream together butter and sugar. Beat in eggs one at a time, then vanilla. Gradually add dry ingredients alternating with milk, beginning and ending with dry ingredients.
- Fill cupcake liners about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Combine raspberries, sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Add cornstarch slurry and cook until thickened, about 1-2 minutes. Let cool completely.
- Beat softened butter until light and fluffy. Gradually add powdered sugar, beating on low speed until combined. Beat in melted white chocolate and vanilla extract. Add milk or cream, 1 tablespoon at a time, until desired consistency is reached.
- Once cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill each cupcake with raspberry filling.
- Pipe or spread white chocolate buttercream frosting onto each cupcake.
- Sprinkle crushed freeze-dried raspberries over the frosting.