Ingredients:
- For the Raspberry Cupcakes:
- 1¾ cups flour (cake flour or all-purpose flour), divided
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ⅓ cup sour cream, room temperature
- ¾ cup raspberries (fresh or frozen), additional raspberries for garnish
- For the White Chocolate Ganache:
- 8 ounces white chocolate, finely chopped
- ½ cup heavy cream or heavy whipping cream
Instructions:
- Raspberry Cupcakes:
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- In a small bowl, toss raspberries with 1 tablespoon of flour. Set aside.
- Whisk together the remaining flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl or standing mixer, cream butter and sugar until light and fluffy (about 4-5 minutes).
- Add eggs one at a time, ensuring proper mixing. Incorporate vanilla extract.
- Fold in half the dry mixture, followed by the sour cream. Add the rest of the dry ingredients and gently mix in the raspberries.
- Evenly distribute the batter among the cupcake liners (about ¾ full) and bake for 17-21 minutes, or until a toothpick comes out clean. Let them cool in the tin for ten minutes before transferring to a wire rack.
- White Chocolate Ganache:
- Finely chop the white chocolate and place it in a heat-proof bowl.
- Warm the heavy cream in a saucepan until it simmers, then pour over the chocolate. Let it sit for a couple of minutes.
- Slowly mix until the chocolate is fully melted and combined with the cream. Allow to cool for roughly 2 hours, or refrigerate to speed up the process. Make sure to stir occasionally.
- Once thickened, spread the ganache over the fully cooled cupcakes and garnish with a fresh raspberry.
Notes:
- Sour Cream Alternatives: Buttermilk or full-fat Greek yogurt can be used in place of sour cream.
- Raspberries: If using frozen raspberries, keep them frozen when adding to the batter.
- Chocolate Suggestions: Quality white chocolate baking bars are recommended. Finely chopping ensures even melting.
- Melting Tips: If there are issues with the chocolate melting, use the double boiler method. Ensure the bowl doesn’t touch the simmering water below it.
- Storage: Keep the cupcakes in an airtight container at room temperature for up to 3 days. Once garnished with ganache, refrigerate them. The unfrosted cupcakes can be frozen for up to 2 months; thaw in the fridge or at room temperature before serving.
Indulge in these luxurious raspberry cupcakes topped with creamy white chocolate ganache for a delightful treat!
