White Chocolate Raspberry Cupcakes

Ingredients

• 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

Instructions

1. 1.Preheat the oven to 350F degrees. Line a muffin pan with 8 liners. Sift the flour, baking soda, baking powder, and salt.
2. 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. 3.Divide the batter evenly among the liners and bake for 15-20 minutes, until done. For mini cupcakes, bake 12-14 minutes.
4. For the icing:
5. 1/2 cup of cream cheese
6. 1 cup of sifted powder sugar
7. 1/2 tsp. of vanilla extract
8. 1/4 cup of butter ~~at; room temp.
9. A half pint of fresh raspberries
10. Beat cream cheese, powdered sugar, vanilla, butter and raspberries until smooth. Top each cupcake with frosting and 1 raspberry, if desired.