White Chocolate Raspberry Cupcakes

I make dozens and dozens of cupcakes every week. So many in fact, that I really don't have any desire to EAT cupcakes anymore.  Don't get me wrong, I still have mad love for cupcakes.  I like to bake them, I like dreaming up new flavor combinations, creating yummy fillings to add to my cupcakes and I love decorating them.  I love cupcakes so much in fact, that I even DREAM about cupcakes. I really do love the whole cupcake experience even though I don't actually eat very many of them. 

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It is actually a rare occasion when I sit down and eat one of my own cupcakes - unless it is a white chocolate raspberry cupcake!  I just couldn't resist this unbelievably delicious cupcake.  What was even more surprising to me was that I don't even LIKE white chocolate.  I am a dark chocolate lover and I very rarely eat any other kind of chocolate - especially white chocolate.  That's why I even surprised myself when I just couldn't walk away from these cupcakes without eating one.    You have simply GOT to try these cupcakes - they are THAT good. 

White Chocolate Raspberry Cupcakes
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
4 ounces white chocolate, melted
1/3 cup oil
1 cup milk
2 teaspoons vanilla extract
1/4 cup prepared raspberry sauce
1 recipe for white chocolate buttercream

Combine flour, baking powder, baking soda and salt in a large bowl.

Combine white and brown sugar in a separate bowl.

Add sugars to dry ingredients.

Stir oil into melted white chocolate.  Whisk in oil, milk and vanilla.

Add wet ingredients to dry and stir just until combined.  Scoop batter into paper lined muffin tins. 

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Spoon a Tablespoon of raspberry sauce into each cupcake cup.  Swirl into batter with a knife.

Bake 24 minutes at 350 (for jumbo cupcakes).  Cool cupcakes completely on wire racks. 

Mine sunk a little in the middle - an issue that I'll have to address in the future.

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Frost cupcakes with white chocolate buttercream and drizzle with raspberry puree.

 could eat spoonfuls of the raspberry puree by itself and it's even more scrumptious when swirled into moist, delicious, white chocolate cake.  The fluffy, white chocolate buttercream is the perfect compliment to this cupcake too.  These cupcakes are so good - they should come with a warning. 

Ciao!

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