Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
2.5 cups all-purpose flour, 1.5 cups granulated sugar, 2 teaspoons baking powder, 0.5 teaspoon salt
In a separate large bowl, beat the softened unsalted butter until light and fluffy using an electric mixer. Gradually add the granulated sugar and continue beating until the mixture is pale and creamy, about 3-5 minutes.
1 cup unsalted butter, softened, 1.5 cups granulated sugar
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4 large eggs, at room temperature, 1 teaspoon vanilla extract
In a small bowl, whisk together the milk. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
1 cup whole milk, at room temperature, 2.5 cups all-purpose flour, 1.5 cups granulated sugar, 2 teaspoons baking powder, 0.5 teaspoon salt
Gently fold in the thawed and patted dry frozen raspberries and the white chocolate chips. Be gentle to avoid breaking the raspberries too much.
1 cup frozen raspberries, thawed and gently patted dry, 0.5 cup white chocolate chips (high quality recommended)
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the white chocolate raspberry frosting. In a large bowl, beat the softened unsalted butter until creamy.
1 cup unsalted butter, softened
Gradually add the sifted powdered sugar, alternating with the milk or cream, mixing on low speed until combined. Increase the speed to medium-high and beat until light and fluffy. Stir in the vanilla extract.
4 cups powdered sugar, sifted, 0.25 cup milk or heavy cream, 1 teaspoon vanilla extract
Add the melted and slightly cooled white chocolate to the frosting and beat until well combined and smooth.
0.5 cup melted white chocolate (good quality as well)
Gently fold in the chopped fresh raspberries.
0.5 cup fresh raspberries, roughly chopped
Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula. Garnish with a few fresh raspberries if desired.
0.5 cup fresh raspberries, roughly chopped
