White Chocolate Raspberry Cupcakes from Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth Fix by Sally McKenney

Ingredients

• 1⅔ cups (210 g) all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 cup (200 g) granulated sugar
• 1 egg
• ¼ cup (60 g) Greek or regular yogurt (plain or vanilla)
• ¾ cup (180 ml) milk
• ¼ cup (80 g) raspberry jam
• 1 cup (230 g) butter, softened to room temperature
• 2 cups (240 g) confectioners’ sugar
• 6 oz (170 g) white chocolate, melted and slightly cooled
• ¼ cup (60 ml) heavy cream
• 1 tsp vanilla extract
• ¼ tsp salt
• 12 raspberries (optional)