White Chocolate & Raspberry Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder              
4 eggs
1 tsp. raspberry extract
1/2 cup white chocolate chips

1. Preheat the oven to 350F. Combine the butter, sugar, flour, baking powder, eggs, and raspberry extract in a medium bowl. Beat with an electric mixer on low-medium speed until light and creamy (2-3 minutes). Stir in the chocolate chips. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 cup cream cheese, softened
1 1/2 cups confectioners/icing sugar, sifted
1 tsp. vanilla extract
3 tbsp. unsalted butter, softened
18 fresh raspberries

pink or red sprinkles, if desired

2. Beat the cream cheese, icing sugar, vanilla, and butter until smooth and creamy. Spread frosting on top of the cupcakes. Sprinkle some pink or red shimmering sugars on top of each cupcake and finish off with a raspberry.

Makes approximately 18 cupcakes