Gluten Free Raspberry White Chocolate Cupcakes

Yes! Gluten free in the best flavour! Raspberry and white chocolate is one of those flavour combinations that’s just a match made in heaven. The sourness of the raspberries cuts through the sweetness of the creamy white chocolate.

Gluten free cupcakes with raspberries topped with a white chocolate frosting.

Gluten Free Raspberry White Chocolate Cupcakes

Serves 20

4.75 from 4 votes

Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 1 hr 15 mins

Course: Dessert, American

Cuisine: American

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Ingredients

Cupcakes

• ▢ 3 1/2 cups plain flour all-purpose
• ▢ 1 1/4 cups caster sugar superfine
• ▢ 3 tsp baking powder
• ▢ 1/2 tsp fine salt
• ▢ 1/2 cup unsalted butter softened
• ▢ 2 large eggs
• ▢ 1 1/2 cups full-cream milk warmed
• ▢ 1/2 cup vegetable oil
• ▢ 2 tbsp Greek yoghurt or sour cream
• ▢ 1 tsp vanilla extract vanilla bean paste
• ▢ 2 cups frozen or fresh raspberries
• ▢ freeze dried raspberries to sprinkle
• ▢ 1 cup white chocolate melted

White Chocolate Ganache Frosting

• ▢ 3 cups white cooking chocolate
• ▢ 3/4 cup thickened cream

US Customary - Metric

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Instructions

White Chocolate Ganache Frosting

• Add white chocolate and cream to a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside at room temperature.

Cupcakes

• Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
• In the bowl of a stand mixer fitted with the paddle attachment, add the gluten free flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
• Next, add warm milk, eggs, yogurt, Melted white chocolate, oil and vanilla extract in a large jug and whisk well.
• Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
• Fill each cupcake with 1 tbsp raspberries and then fill each liner 3/4 of the way with batter. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
• Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. The bottoms of the cupcakes may appear very soft, but as they cool, they will firm up a little.
• Fit the end of a piping bag with a 1M tip and frost in a swirl. Sprinkle with crushed freeze-dried raspberries.

Notes

Cupcakes can be stored in an airtight container for up to three days.

The brand of gluten free flour you use can make or break a cake recipe. Make sure you use a good quality gluten free flour.

Nutrition

Serving: 20g

Calories : 177kcal

Carbonhydrates: 17g

Protein: 3g

Fat: 11g

Saturated Fat: 8g

Polyunsaturated Fat: 0.1g

Monounsaturated Fat : 0.1g

Trans Fat : 0.1g

Cholesterol: 31mg

Sodium: 140mg

Potassium : 30mg

Fiber: 1g

Sugar : 1g

Vitamin A: 169IU

Vitamin C: 0.1mg

Calcium: 50mg

Iron: 1mg

Nutrition Disclosure