Ingredients

The following ingredients have 8 Servings
  • 8 tablespoons Butter at room temp
  • 3/4 cup Sugar
  • 1 1/4 cups Flour
  • 1/4 teaspoon Baking soda
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Kosher salt
  • 2 Eggs at room temp
  • 1/4 cup Sour cream
  • 1/2 teaspoon Raspberry extract
  • 1/3 cup White chocolate chips
  • 1/2 cup cream cheese
  • 1 cup sifted powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup butter room temp.
  • 1/2 pint fresh raspberries

Instruction

  • 1.Preheat the oven to 350F degrees. Line a muffin pan with 8 liners. Sift the flour, baking soda, baking powder, and salt. 2.Cream the butter & sugar until light and fluffy. Add the eggs one at a time. Slowly add the flour to the butter mixture. Add the sour cream & raspberry extract. Then stir in the chocolate chunks. 3.Divide the batter evenly among the liners and bake for 15-20 minutes, until done. For mini cupcakes, bake 12-14 minutes. For the icing: 1/2 cup of cream cheese 1 cup of sifted powder sugar 1/2 tsp. of vanilla extract 1/4 cup of butter ~~at; room temp. A half pint of fresh raspberries Beat cream cheese, powdered sugar, vanilla, butter and raspberries until smooth. Top each cupcake with frosting and 1 raspberry, if desired.