Wednesday, October 3, 2012

White Chocolate Raspberry Tipsy Cupcakes

Do you know how you know when you have a great boyfriend?

This weekend Bri came to visit me in Madison and not only did he bring me a present, but when I asked him what he wanted to do during the day on Saturday, he said, "Lets make tipsy cupcakes!"

Yup, he's pretty awesome!

Plus, for my birthday he had this apron made:

So, I got on my awesome apron and we got to work on making some Tipsy Cupcakes!  I love my Intoxicated Cupcakes book and I've already made Mojito Cupcakes and Champagne Cupcakes. We decided on White Chocolate Raspberry Cupcakes.  They came out beautifully and we had a ton of fun making them together! I love when he visits me here and I love baking so it was just an amazing weekend!

We brought these cupcakes over the my friend Tamara's house to watch the Badger Game with her family.  IT turned out the be pretty good that we had the cupcakes, because after the disappointing defeat, we all wanted something to cheer us up! What could be better than cupcakes with booze?

White Chocolate Raspberry Cupcakes (adapted from Intoxicated Cupcakes)

2 cups flour
3 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
4 eggs
1 cup unsalted butter, at room temperature
1/2 cup raspberry liqueur
1/2 cup white chocolate chips
For the Frosting:
1 8 oz package light cream cheese
3 tbsp unsalted buter, at room temperature
1 cup powdered sugar
1/2 tsp vanilla
2-4 tsp raspberry liqueur
3 drops red food coloring (optional)
raspberries for topping (optional)

1. Preheat oven to 350 and line a cupcake pan with 24 liners.
2. In a medium bowl, combined flour, baking powder, salt, and sugar.
3. In a large bowl, beat eggs, butter, liqueur and chocolate chips until creamy (except for the chocolate chips).  Add in the flour mixture and beat until just combined.
4. Pour the batter into the prepared cups so that they are 3/4 full.  Bake for 18-22 minutes and then let cool in pan for 5-10 minutes.  Remove from pan and cool completely on a wire rack.
5. Make the frosting: beat the butter and cream cheese until well combined and fluffly.  Beat in the sugar and then the vanilla.  Add in 2 tsp of the liqueur and then add more depending on taste preference.  Add in food coloring to get pink frosting! Frost the cupcakes and then top with a raspberry.

Enjoy :)

If you want more information on how to get a custom apron made, just shoot me an e-mail and I can send you some ideas! Also, be on the lookout


  1. looks so yummy.
    and seems like you got the perfect boyfriend:-)
    thank you for your recipe.

  2. Oooh, they look fantastic!! I *love* white chocolate raspberry!

  3. The cupcakes look so delicious and BEAUTIFUL! I love your apron. What a sweet gift! Thanks for sharing at Foodie Friends Friday!