White Chocolate Raspberry Cupcakes

These white chocolate raspberry cupcakes are just as delicious as they are beautiful! They feature an incredibly moist white cake filled with raspberry preserves and decorated with a buttery white chocolate French buttercream.

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 hour

Cook Time: 17 minutes

Total Time: 1 hour 17 minutes

Servings: 15 cupcakes

Calories: 296 kcal per serving

Ingredients

1 ¾ cups - cake flour
¾ cup - granulated sugar
2 teaspoons - baking powder
½ tsp - kosher salt
5 ½ tablespoons - unsalted butter
¼ cup - neutral oil
1 cup - whole milk
2 teaspoons - vanilla extract
2 - egg whites
4 ounces - white chocolate
3 - egg yolks
¼ cup - granulated sugar
1 ½ tablespoons - water
8 tablespoons - unsalted butter
½ tsp - vanilla extract
½ cup - raspberry preserves
fresh raspberries

Instructions

Preheat the oven to 350 degrees F. Add parchment liners to a cupcake pan.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
Add the oil, milk, vanilla, and mix until just combined.
In a separate bowl, whip the egg whites to medium peaks. Gently fold them into the batter with a rubber spatula until just combined.
Fill the cupcake liners about ⅔ of the way full.
Bake the cupcakes for 16-18 minutes or until a toothpick inserted comes out clean.
Cool completely before decorating.
In a small heat-proof bowl, add the white chocolate and place it over a pot of simmering water. Stir often until fully melted. Remove the bowl from heat and set aside.
Place the egg yolks and 12g (1 tbsp) of granulated sugar in a medium bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until thick and foamy (about 3 minutes) while you heat the sugar and water.
Heat the remaining 50g (¼ cup) of granulated sugar and water in a small saucepan over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to a boil, or until it reaches 240 degrees F.
While the egg yolks are whisking on medium speed, slowly add the sugar syrup into the bowl. Continue mixing until the mixture has cooled down.
Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more.
Lastly, add the cooled melted white chocolate and vanilla. Continue mixing on low speed until the buttercream is completely smooth.
With a small (about 1") round cookie cutter, remove the centers of the cupcakes, pressing about ⅔ of the way into them. Cut the very top of the centers off and reserve them.
Fill the cupcakes with raspberry preserves and place the top of the centers back on.
Transfer the buttercream to a piping bag with a medium star piping tip.
Decorate each cupcake as desired.

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