Raspberry Cupcakes with White Chocolate Ganache
Light, fluffy vanilla cupcakes filled with a burst of fresh raspberry and topped with a silky white chocolate ganache. This elegant dessert is perfect for special occasions, offering a beautiful balance of sweet and tart flavors.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 0.5 cup whole milk room temperature
- 1 cup fresh raspberries plus extra for garnish
- 4 oz white chocolate chips or chopped white chocolate
- 0.5 cup heavy cream
- 1 tbsp unsalted butter for ganache
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture. Make-Ahead: Bake the cupcakes up to 1 day in advance and store unfrosted. The ganache can be made ahead and gently reheated with a splash of cream to restore consistency. Variations: Substitute raspberries with other berries like blueberries or strawberries. For a dairy-free version, use plant-based butter, milk, and cream. Serving Suggestion: Pair with a cup of tea or coffee for an elegant afternoon treat.