Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 oz unsalted butter (softened, 1 stick)
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • 2 eggs (room temperature)
  • 1/2 cup sour cream (room temperature, or plain yogurt)
  • 1/4 cup milk (room temperature)
  • 1/2 cup raspberries
  • 3/4 cup raspberry jam (for filling)
  • 8 oz unsalted butter (room temperature, 2 sticks)
  • 1 cup powdered sugar
  • 3/4 cup white chocolate chips (melted and cooled)
  • raspberries
  • rosemary
  • white chocolate squares
  • nonpariel sprinkles

Instruction

  • Preheat oven to 350°F. Line a muffin pan with cupcake liners. Set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large bowl, beat the butter, vanilla, and sugar until light and fluffy.
  • Add in the eggs, one at a time, beating well after each addition. Mix in sour cream and milk.
  • Fold the dry ingredients into the batter, mixing just until combined.
  • Using a rubber spatula, gently fold the raspberries, stirring just until combined.
  • Fill the cupcake liners about 3/4 of the way. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
  • Make the buttercream by mixing together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and mix until smooth.
  • Using a small knife or a piping nozzle, cut out the centers of the cupcakes. Fill in the centers with raspberry jam.
  • Pipe the buttercream onto cupcakes. Decorate each cupcake with a square of white chocolate, a fresh raspberry, rosemary, and sprinkles.