1-First, preheat your oven to 350°F (175°C) and line a standard cupcake pan with 12 liners to get everything set up smoothly.

2-In a medium bowl, whisk together 1 ¾ cups flour (210g), baking powder, baking soda, and salt; this dry mix is the foundation for that perfect rise.

3-Then, in a stand mixer or with a hand mixer, beat the softened butter on medium speed for 1 minute, scrape down the bowl, add granulated sugar, and beat for 2 more minutes until it’s light and fluffy that’s what gives your white chocolate raspberry cupcakes their tender crumb.

4-Next, add the egg, egg whites, and vanilla extract, beating for another minute until everything combines nicely.

5-With the mixer on low, alternately add the dry ingredients and buttermilk, starting and ending with the dry ones, and mix just until combined to keep the batter airy.

6-Toss the halved raspberries with the remaining 1 tablespoon of flour, then gently fold them in by hand to avoid squishing them and to keep that burst of flavor intact.

7-Scoop the batter into the liners, filling each about ¾ full, and bake for 21-22 minutes until a toothpick comes out clean.

8-Let the cupcakes cool completely in the pan before frosting patience here makes all the difference!