This cupcake was created by my girls for a local fundraiser. Not only did they help raise money for a local cause, but baking them gave the girls more confidence in the kitchen.
Cupcakes
- 1 1/2 cups flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
Raspberry Filling
- 8 ounces fresh or frozen raspberries (thawed)
- 2/3 cups sugar
- 1/2 tsp lemon juice
White Chocolate Butter Frosting
- 1 cup butter, softened
- 2 cups confectioners’ sugar
- 6 ounces white chocolate, melted and cooled
- 3 Tbsp milk
Make Cupcakes:
Preheat the oven to 375°F. Grease a standard muffin pan, or line with greased cupcake papers.
Combine the dry ingredients, then mix in the butter until crumbly.
Whisk together the eggs, milk, and vanilla. Stir the wet ingredients into the dry in two additions.
Scoop about 1/3 cup batter into each muffin cup.
Bake the cupcakes for 16 to 18 minutes, until they’re lightly browned and a toothpick inserted into the center of one of the middle cupcakes comes out clean.
Remove the cupcakes from the oven; after 5 minutes turn them out of the pan onto a rack to cool.
Using an apple corer, pastry tip, or cupcake corer, carve out the cupcakes to ready for the filling.
Make Raspberry Filling:
In a saucepan over medium heat, bring all ingredients to a simmer. Cook, stirring often to prevent scorching, until the mixture thickens, about 10 minutes. Strain through a fine-mesh sieve.
Set aside to cool.
Make Frosting:
In a large bowl, with mixer at low speed, beat butter, confectioners’ sugar, white chocolate and milk until combined. Increase speed to high heat until light and fluffy, about 2 minutes. Makes about 3-1/2 cups.
Assemble cupcakes by filling with raspberry filling, then frosting. You can top with a raspberry and a dusting of cocoa.
