These Raspberry and White Chocolate Cupcakes are made with buttery vanilla cupcakes, filled with raspberries, and piped with a creamy white chocolate frosting.
If you love raspberry bakes, don't skip this Vanilla Raspberry Cake or these Chocolate and Raspberry Cupcakes.
Why This Raspberry & White Chocolate Cupcake Recipe Works
- Recipe name: White Chocolate Raspberry Cupcakes
- Ready in: 1hr 20 minutes
- Serves: 24 cupcakes
- Main ingredients: Raspberries, butter, eggs, sugar, flour, icing sugar, and white chocolate.
- Perfect for: Birthday parties or even a cute Valentine's Day bake.
- Why I love it: White chocolate and raspberries are such a classic combination!
- Calories: 404kcal
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If you love trying out new cupcake recipes, then you have to have a look at this recipe for Strawberry Filled Cupcakes, this recipe for Vanilla Mini Cupcakes, and this White Chocolate Cupcake recipe.
Jump to:
- Why This Raspberry & White Chocolate Cupcake Recipe Works
- Key Ingredients
- Variations
- How to Make Raspberry White Chocolate Cupcakes
- How to Make Fluffy White Chocolate Buttercream Frosting
- Storage
- Expert tips
- Raspberry & White Chocolate Cupcakes FAQs
- More Easy Baking Recipes with Raspberries
- Happy Baking, With Love, Kitty
- 📖 Recipe
Key Ingredients
- Vanilla extract - choose a good-quality vanilla extract for this recipe; if you don't have vanilla essence, it will also work. You can also choose to use vanilla bean paste.
- Sour cream - Choose a full-fat sour cream for this recipe; it adds richness and moistness to these vanilla cupcakes.
- White chocolate - Use white chocolate chips or chop up a slab of white chocolate. I love Milkybar chocolate.
- Raspberries - Fresh raspberries are used in the cupcake batter and to decorate the cupcakes. Frozen raspberries can be used in the cupcake batter, but not for decorating.
- Heavy cream - This is added to the white chocolate before melting it for the frosting. It helps prevent the chocolate from becoming grainy when added to the frosting. Choose a full-fat heavy cream for the best results.
See the recipe card for full information on ingredients and quantities.
Variations
This cupcake batter is a great recipe for adding fruit because it is thicker and can hold the weight of the fruit during baking. You can try this recipe with other berries, like blueberries or blackberries. This recipe can also be made with raspberry jam for the cupcakes' center instead of the homemade raspberry puree.
If you'd like to try out these cupcakes with a raspberry buttercream frosting, then have a look at this recipe for Raspberry Frosting or this Raspberry Frosting with Cream Cheese.
How to Make Raspberry White Chocolate Cupcakes
Raspberry White Chocolate Cupcakes
- Step 1: Preheat the oven to 180 °C (350°F) and line 24 cupcake liners into two 12-hole cupcake pans. Add the butter and caster sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium-high speed until creamed, about 3 minutes.
- Step 2: Add the eggs to the creamed butter and sugar mixture one at a time, scraping down the sides of the bowl with a rubber spatula between each addition. Add the vanilla and beat again.
- Step 3: Sift together the flour, baking powder, and salt into a large mixing bowl. Add the wet and dry ingredients to the cupcake batter, alternating between them. Starting with the flour and ending with the sour cream.
- Step 4: Add the raspberries and white chocolate to the cupcake batter, then mix through with a rubber spatula.
- Step 5: Use an ice cream scoop to fill the cupcake liners to two-thirds full.
- Step 6: Bake in a preheated oven for about 20 minutes or until a light golden brown and a cake tester inserted into the center of the cupcake comes out clean. Cool completely on a wire rack.
Raspberry Filling
- Step 1: In a small saucepan set over medium heat, add the fresh raspberries, sugar, and lemon juice. Allow the fruit to soften and the sugar to melt. Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help them break down if needed.
- Step 2: Once the sugar is melted and the purée has thickened, allow the mashed raspberry purée to cool to room temperature. Add this to a piping bag.
White Chocolate Frosting
- Step 1: Add the softened butter to a bowl of a stand mixer fitted with a whisk attachment. Beat at medium-high speed until the butter is light and fluffy. Add the icing sugar to the whipped butter, then beat at medium speed until light and fluffy.
- Step 2: Add the chopped chocolate and cream to a microwave-safe bowl and heat this gently in the microwave until just melted. Stirring every 10 seconds. Add the melted white chocolate mixture to the frosting and beat for about 2 minutes until light and fluffy.
- Step 3: Use an apple corer to remove the center of each cupcake, then fill it with the raspberry puree.
- Step 4: Add the frosting to a piping bag fitted with your chosen nozzle, then pipe swirls onto each cupcake. Decorate with fresh raspberries and curls of white chocolate. Serve and enjoy.
How to Make Fluffy White Chocolate Buttercream Frosting
For the fluffiest buttercream frosting, ensure the butter is at room temperature before you begin, and beat the frosting until it's light and fluffy, scraping down the sides of the bowl often. Only stop beating when the frosting is fluffy and easy to pipe.
Storage
Cupcakes cool quickly and dry out just as quickly, so try to frost them the same day they are baked. If you don't have time to decorate the cupcakes the same day, store them in an airtight container or cover the cupcake trays with plastic wrap until the next day.
For any leftover filled and frosted cupcakes, store them in an airtight container in the fridge for about 3 days. Choose to store these cupcakes in the fridge because of the fresh fruit on and inside the cupcakes.
Expert tips
- Use an oven thermometer to check the true temperature of your oven.
- Don't overfill the cupcake cases, as this can lead to misshapen cupcakes.
- Make sure the butter is at room temperature before starting this recipe.
- Ensure the cupcakes have cooled completely before frosting.
Raspberry & White Chocolate Cupcakes FAQs
Check your oven's temperature and ensure you haven't overfilled the cupcake cases. Overfilling the cases can result in misshapen cupcakes.
Wait - having room-temperature butter is the most important step in a successful batter and frosting. Choose to wait until the butter has reached room temperature before making this recipe, or cube the butter and heat it gently in the microwave, being careful not to melt it.
I always recommend using a kitchen scale rather than cups when baking. This way, you can ensure you've measured properly and that your baked goodies come out perfectly.
To freeze these delicious raspberry cupcakes, remove the fruit from the cupcakes, then place any leftover cupcakes in a freezer-safe, airtight container and freeze them for up to 3 months. Defrost properly before consuming them.
More Easy Baking Recipes with Raspberries
The buttery cupcakes, sweet white chocolate, and tart raspberry flavors are a great combination! If you love buttery berry bakes, don't miss trying these Mixed Berry Cake or this Blackberry and Lemon Bundt Cake.
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at these Orange Cupcakes!
📖 Recipe
White Chocolate and Raspberry Cupcakes
Equipment
- 2x 12-hole cupcake trays
Ingredients
Raspberry & White Chocolate Cupcakes
- 175 g unsalted butter
- 175 g superfine sugar
- 3 extra-large eggs
- 1 teaspoon vanilla extract
- 230 g cake flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 140 g sour cream
- 100 g raspberries halved
- 100 g white chocolate chopped
Raspberry Puree
- 280 g raspberries
- 40 g superfine sugar
- 1 tablespoon lemon juice
White Chocolate Frosting
- 400 g unsalted butter
- 500 g powdered sugar
- 120 g white chocolate chopped
- 2 tablespoon heavy cream
Instructions
Raspberry & White Chocolate Cupcakes
- Preheat the oven to 180°C (350°F) and line 24 cupcake liners into two 12-hole cupcake pans.
- Add the butter and castor sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium-high speed until creamed, about 3 minutes.
- Add the eggs to the creamed butter and sugar mixture one at a time, be sure to scrape down the sides of the bowl with a rubber spatula between each addition. Add the vanilla and beat again.
- Sift together the flour, baking powder, and salt into a large mixing bowl.
- Add the wet and dry ingredients to the cupcake batter by alternating between the two. Starting with the flour and ending with the sour cream.
- Add the raspberries and white chocolate to the cupcake batter and mix through using a rubber spatula.
- Use an ice cream to fill the cupcake liners two-thirds of the way up the liner. Bake in a preheated oven for 20 minutes or until a light golden brown and a cake tester inserted into the center of the cupcake comes out clean. Cool completely on a wire rack.
Raspberry Puree
- In a small saucepan set over medium heat add the fresh raspberries, sugar, and lemon juice. Allow the fruit to soften and the sugar to melt. Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help them break down if needed.
- Once the sugar is melted and the purée has thickened, allow the mashed raspberry purée to cool to room temperature. Add this to a piping bag.
White Chocolate Buttercream
- Add the softened butter to a bowl of a stand mixer fitted with a whisk attachment. Beat at medium-high speed until the butter is light and fluffy.
- Add the icing sugar to the whipped butter and beat again at medium speed until combined and light and fluffy.
- Add the chopped chocolate and cream to a microwave-safe bowl and heat this gently in the microwave until just melted. Stirring every 10 seconds.
- Add the melted white chocolate mixture to the frosting and beat for about 2 minutes until light and fluffy.
- Use an apple corer to remove the center of each cupcake and fill this with the raspberry puree.
- Add the frosting to a piping bag fitted with your chosen nozzle and pipe swirls of frosting onto each cupcake. Decorate with fresh raspberries and pieces of white chocolate. Serve and enjoy.
Notes
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- For a fluffy frosting make sure the butter is at room temperature and also ensure you have whipped the frosting sufficiently.
Debbie says
This cupcake flavour is my new favourite! So good