White Chocolate Raspberry Cupcakes

These white chocolate raspberry cupcakes feature a fluffy vanilla base with bursts of raspberry and white chocolate chips.

Cream together the softened butter, granulated sugar and vegetable oil until pale and light. Beat in the eggs and vanilla.

In a small bowl whisk together the flour, baking powder, and salt. Add ½ of the flour mixture to the bowl of wet ingredients and fold it through.

Add in ½ of the buttermilk. Continue this, alternating between milk and flour until it's just combined.

Last, fold through the raspberries and white chocolate chips.

Divide the mixture evenly between 12 cupcake liners.

Bake the cupcakes for around 20-24 minutes until golden brown.

See the full recipe on how to make the white chocolate Swiss Meringue Buttercream.

Scoop the buttercream into a piping bag fitted with a large star tip.

Top with crushed freeze-dried raspberries for decoration.

See the link for the full recipe!