Sasha's Kitchen: White Chocolate Raspberry Cupcakes

I made these cupcakes a couple weeks ago, using some homemade raspberry preserves that I canned myself last August in my very first home preserving project.  They were delicious and have been great in several desserts, including the raspberry swirl cheesecake I made over the winter.  I haven't made cupcakes in awhile, and these aren't creatively decorated like some of my desserts, but are light, delicate and summery.  The white chocolate is quite lovely with the raspberry buttercream.

Sasha's White Chocolate Raspberry Cupcakes
White Chocolate Cupcakes
1 1/2 cups flour
1 tsp baking powder
2 whole eggs
1 stick of butter (1/2 cup), softened
1/2 tsp salt
3/4  cup granulated sugar
5 oz melted white chocolate
1 tsp vanilla
1 cup milk

Raspberry Buttercream
1 1/2 sticks unsalted butter at room temperature
1/3 cup raspberry jam
4 cups confectioners' sugar

To make the cupcakes, combine the flour, salt and baking powder in a bowl and set aside.  Melt the white chocolate chips in a double boiler and stir until smooth.  In a stand mixer, fitted with the paddle attachment, cream the butter and sugar until light on medium high speed for about 3 minutes.  Beat in the eggs, adding one at a time.  Then beat in the white chocolate and vanilla.  With the stand mixer on low, alternate adding the flour and milk mixtures until incorporated.  Divide into cupcake molds that are lined and bake at 325 for about 20 minutes, until a toothpick comes out clean.

To make the buttercream, beat the butter until smooth.  Beat in the sugar and jam until smooth and a lovely shade of pink.  Pipe on the cupcakes (once cooled) using a pastry bag.