Moist and fluffy white chocolate raspberry cupcakes topped with a luscious white chocolate buttercream and bursting with fresh raspberries.

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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
Mix in the melted white chocolate.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
Gently fold in the raspberries.
Divide the batter evenly among the cupcake liners and bake for 18–22 minutes, or until a toothpick comes out clean.
Let cupcakes cool completely before frosting.
For the frosting, beat the butter until creamy, then add powdered sugar gradually and mix well.
Add melted white chocolate and beat until smooth; adjust consistency with milk or cream if needed.
Frost the cooled cupcakes and top with extra raspberries if desired.

Use fresh raspberries for best flavor and texture.
Let the white chocolate cool slightly before adding to the batter or frosting.
Cupcakes can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.