These white chocolate raspberry cupcakes are sweet and tart both in perfect amounts. They’re so hard to resist!
Mix the cupcake ingredients together in a bowl, folding in the white chocolate chips at the end. Bake at 350 degrees for about 15 minutes.
Puree the raspberry puree ingredients together. Cut a hole in the middle of each cupcake and fill with the puree.
Beat the frosting ingredients together and fold in the melted white chocolate. Frost the cupcakes with it!
Enjoy.
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These looked so good and I was really excited to make them. However, the middles sunk in really bad. I weighed out the raspberries and when I prepared the puree it was like water, so I couldn’t of put it in the middles. I don’t know if I did something wrong but it was a flop for me.
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