03/10/2026
White Chocolate Raspberry Maple Cupcake with Brown Butter Cream Cheese Frosting🧁🍓🍯
INGREDIENTS:
1 3/4 Cup All Purpose Flour
1 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup Unsalted Butter, softened to room temperature
1 Cup Granulated Sugar
1 Egg
2 Egg Whites
2 Tsp Vanilla Extract
2 Tsp Maple Syrup
1/2 Cup Buttermilk, room temperature
6 oz Raspberries, cut in half
1 bar White Chocolate
Optional Red Food Colouring
RECIPE:
1. Preheat oven to 350°F and line cake tin with cupcake liners.
2. In a medium sized bowl, combine the flour, baking powder, baking soda and salt. Whisk until combined.
3. In the bowl of a stand mixer or hand mixer with paddle attachment, cream the butter for 1 minute on medium speed. Scrape down the sides of the bowl and add the sugar. Mix on medium speed until light and fluffy.
4. Add the eggs, egg whites, vanilla extract and maple syrup. Mix on medium speed for 1 minute.
5. Add in the dry ingredients in small batches, alternating with the buttermilk; starting and ending with the dry ingredients. Mix only until combined. Do not over mix.
6. Roughly chop up the real berries and dust with flour. Roughly chop up the white chocolate and fold into the batter with a spatula.
7. Scoop the batter into the prepared tin and fill 3/4 of the way full. Bake for 21-23 minutes until cake is set. Cool on a wire rack.
Comment ‘Frosting’ to get the recipe for the Brown Butter Cream Cheese Frsoting sent to your DM :)
