Raspberry White Chocolate Cupcakes

Preheat your oven to 350°F and line a muffin tin with cupcake liners.

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.

In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.

Add 2 large eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.

Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients.

Gently fold in 1 cup fresh raspberries and 1/2 cup white chocolate chips.

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.