When it comes to sweets, I go all-in. I like rich, decadent flavors that make my brain melt in a fit of deliciousness. Oh yes indeed. But, since I started my diet in early January, my family has had to deal with a major lack of sweetness in our home. You know, because I’d likely inhale every last trace of sugar if it was possible. Now that I have those crack-addled urges under control, I was able to delight my daughters with one of their all-time favorite treats: white chocolate raspberry cupcakes with mascarpone frosting.
What I like about these cupcakes is that they aren’t terribly dense, as I use white chocolate chunks that are chopped up into fine pieces and raspberry extract. And if mascarpone isn’t your thing, or you can’t find it, you can always substitute it with 8 oz. of cream cheese and 3-4 Tbsp. of whole milk instead of the whipping cream.
And just in case you’re wondering, the white that is visible under the pink frosting is the same frosting; I had originally frosted them white, then changed my mind, scraped the frosting off, and re-whipped it with some red (and a touch of blue!) gel food coloring to give it a more festive, Valentine’s Day-y feel. Also, my girls love pink, so it’s a win-win situation.
See the full recipe and instructions in my contributor post over on The Best Blog Recipes!