White Chocolate Raspberry Cupcakes

I love cupcakes and have been wanting so badly to use my new cupcake book. Awhile back I wanted to make white chocolate raspberry cupcakes for Justin (per his request) but couldn't find a solid recipe of exactly what I was looking for. So I took 2 separate recipes from the book, added some white chocolate chips and this was the outcome.

Justin told me these were the best cupcakes I ever made and I must say were pretty darn good. Quite an indulgence though!

Cupcakes
adapted from cupcakes by Elinor Klivans

1 1/4 cups unbleached all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola oil
1 tsp. vanilla extract
1/2 cup sour cream
1 cup good quality white chocolate chips (I like Guittard)

Preheat the oven to 350 degrees. Line 12 muffin tin cups with cupcake liners. Sift the flour, baking power, baking soda, and salt in a medium bowl and set aside.

In a large bowl, using a electric mixer on medium speed, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 minutes.

Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth. Mix in a cup of white chocolate chips.

Fill each cup with about 1/3 cup of batter, to about 1/4 inch below the top of the liner. Bake until the tops feel firm and a toothpick comes out clean, about 25 minutes. Cool completely before frosting.

Frosting:
adapted from cupcakes by Elinor Klivans

1 cup fresh raspberries or defrosted unsweetened raspberries
6 tablespoons (3/4 stick) unsalted butter, room temp.
4 ounces cream cheese, at room temp.
1/2 tsp. almond extract
2 1/2 cups powdered sugar

Process the raspberries in a food processor. Strain the puree through a fine strainer into a small bowl; discard any seeds and pulp left in the strainer. You will have about 1/3 cup of puree. Set aside.

In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, and almond extract until smooth and thoroughly blended. Gradually add the powdered sugar, mixing until smooth, about 1 minute. Mix in the raspberry puree, then beat on medium speed for 1 minute to lighten the frosting. Use a small spatula to spread about 2 1/2 tablespoons of frosting thickly over the top or pipe onto each cupcake. Top with a berry.