White Chocolate Cupcakes

This week. I can't even describe this week in words. After a blissful and relaxing easter Sunday (which ended in a car with a boyfriend, a back seat, and two i love yous), Monday morning came with a rude BANG. School, Lacrosse, Homework and even better, a flurry of hormones to add to the insane stress.
So, when the weekend finally rolled around, I couldn't wait to fully take advantage of the magnificent weather (a sunny 70 degrees in evanston in April? I'll take it!). Unfortunately, being grounded has prevented any light-hearted laughs with friends and cuddlecakes. Instead, after a non-stop action LAX tournament, the reward is sitting quietly on my couch and fantasizing about joining the mile-high club.
After much deep thought, I finally decided to get off of my lazy butt and whip up something yummy and tantalizing. White chocolate has always been a symbol of luxury to me, and what better way to showcase luxury than in a mini cupcake? And is there any better way to pair white chocolate and cupcakes than with raspberries? No, the answer came to me automatically.
So, without any further delay, I present:
WHITE CHOCOLATE CUPCAKES WITH RASPBERRY CREAM CHEESE FROSTING.
luxurious. sophisticated. These cupcakes make their own statement.



White Chocolate Cupcakes:

Ingredients:

Cupcakes:
3/4 Cup Butter
1 1/2 Cups Sugar
2 eggs
1 Tsp vanilla extract
2 tsp Baking powder
1/2 teaspoon salt
2 1/2 cups flour
1/4 cup plain yogurt
1/4 cup milk
8 ounces white chocolate; melted and cooled

1. Preheat Oven to 350
2. Cream together butter and sugar until light and fluffy; add eggs one at a time beating well after each egg.
3. Add Vanilla extract
4. In a separate bowl, mix together flour, salt and baking powder.
5. Add flour mixture and milk to butter mixture slowly, alternating between the two.
6. Mix in yogurt and white chocolate.
7. Line cupcake tin with liners, then pour batter into cupcake liners, filling them 3/4 of the way full.
8. Put in preheated oven for 14-18 minutes, or until inserted toothpick comes out clean and edges are golden brown.
9. Take out of oven and let cool COMPLETELY before frosting (believe me, I was as eager as you are to taste your creation- frosting hot cupcakes= sticky, runny (albeit delicious) mess)

Frosting:
8 ounces Cream Cheese
1/4 cup butter
2 Cups Powdered sugar
1/4 Cup seedless Raspberry jam (okay, I have a confession. we were out of this so I used cherry. Results? Pretty fantastic!)

1, Cream butter and cream cheese together
2. Add powdered sugar slowly until thoroughly combined with no cream cheese lumps.
3. Mix in raspberry jam
4. make alterations until desired consistency is reached.
5. refrigerate for 1 hour (also very important- it adds a firmer texture to this delicate frosting)
Note*** If you are like me and prefer less sweet frosting, add less powdered sugar and more cream cheese. make sure the cream cheese is cold though, or frosting will turn runny!

Frost Cupcakes and ENJOYYY!
Makes 36 mini cupcakes. I'm guessing that would be around 16 normal ones?
Abundance of frosting is unavoidable. Shamelessly lick bowl clean, then quickly hide the evidence.
Also, I know fruity frostings aren't for everyone (especially not our extremely "macho" boyfriends). Dark chocolate cream cheese frosting also is a magical pair with these cupcakes- simply exchange 8 ounces melted chocolate or 1/4 cup cocoa powder for the raspberry jam.