These Raspberry and White Chocolate Cupcakes are made from buttery vanilla cupcakes filled with white chocolate and raspberries and piped with a creamy white chocolate frosting. You have to try them!
This is a delicious cupcake recipe to try during berry season when you are having a few friends over, or they make the perfect birthday party cupcakes for an office or kid's party.
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 Cupcakes recipe.
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Ingredients
To make these easy cupcakes, you will need the simple ingredients listed below. Remember always to use fresh room temperature ingredients when baking.
- Unsalted butter
- Castor sugar
- Extra-large eggs
- Cake flour
- Salt
- Baking powder
- Sour cream
- Vanilla extract
- White chocolate
- Raspberries
- Lemon juice
- Powdered sugar
- Heavy cream
Unsalted butter – butter is used in the cupcake batter as well as the frosting, make sure you are using unsalted room temperature butter for the best results.
Castor sugar – this recipe uses superfine sugar in the cupcake batter for a fine crumb.
Extra-large eggs – out of their shell, the eggs I use weigh 56 grams. If you aren’t sure if you have the same eggs – weigh the eggs you have and adjust accordingly.
Vanilla extract – choose a good quality vanilla extract for this recipe, if you don’t have vanilla essence will also work. You can also choose to use vanilla bean paste instead.
Sour cream – choose a full-fat sour cream for this recipe, it adds richness and moistness to these vanilla cupcakes.
White chocolate – you can use white chocolate chips or chop up a slab of white chocolate like I did. I love Milkybar chocolate and chose to use it in the batter and the frosting of these cupcakes.
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 make sure the chocolate doesn’t get grainy when added to the frosting. Choose a full-fat heavy cream for the best results.
See the recipe card for quantities.
Instructions
Follow the simple instructions below to make these delicious white chocolate raspberry cupcakes. First, you will make the cupcakes, then the raspberry puree, and then the white chocolate buttercream.
Instructions for cupcakes
STEP 1: Preheat the oven. Preheat the oven to 180C (350F) and line 24 cupcake liners into two 12-hole cupcake pans.
STEP 2: Cream butter and sugar. 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.
STEP 3: Add eggs and vanilla. 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.
STEP 4: Sift dry ingredients. Sift together the flour, baking powder, and salt into a large mixing bowl.
STEP 5: Add sour cream and dry ingredients. 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.
STEP 6: Add raspberries and chocolate. Add the raspberries and white chocolate to the cupcake batter and mix through using a rubber spatula.
STEP 7: Bake. Use an ice cream scoop to fill the cupcake liners two-thirds of the way up the liner. 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.
Instructions for raspberry filling
STEP 1: Heat castor sugar, lemon juice, and raspberries. 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: Cool the puree. 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.
Instructions for frosting
STEP 1: Beat butter. 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.
STEP 2: Add icing sugar. Add the icing sugar to the whipped butter and beat again at medium speed until combined and light and fluffy.
STEP 3: Melt chocolate and cream. 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.
STEP 4: Beat. Add the melted white chocolate mixture to the frosting and beat for about 2 minutes until light and fluffy.
STEP 5: Fill. Use an apple corer to remove the center of each cupcake and fill this with the raspberry puree.
STEP 6: Decorate. 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 curls of white chocolate. Serve and enjoy.
Hint: make sure the butter is at room temperature for the perfect fluffy buttercream frosting.
Variations
This cupcake batter is a great recipe for adding fruit because it is a thicker batter that can hold the weight of the fruit during baking. You can try out 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 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. This frosting is made with a raspberry puree that has been added to the frosting.
Equipment
For these buttery moist cupcakes, you will need x2 12-hole cupcake tins, 24x paper liners, a cooling rack, a cupcake corer, two disposable piping bags, a piping nozzle, and an electric mixer.
I always use a stand mixer or electric hand mixer to make the buttercream as they help ensure a fluffy frosting. I also always use an accurate kitchen scale when baking.
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 as baking them, store them in an airtight container or cover the cupcake trays in 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 inside and on top of the cupcakes.
To freeze these delicious raspberry cupcakes, remove the fruit from the cupcakes and then place any leftover cupcakes in a freezer-safe air-tight container and freeze them for up to three months. Defrost properly before consuming them.
Top tips
Follow my top baking tips below to ensure that your cupcakes come out perfectly.
- Use an oven thermometer to check the true temperature of your oven.
- Don’t overfill the cupcake cases as this can lead to mishappen cupcakes.
- Make sure the butter is at room temperature before starting this recipe.
- Ensure the cupcakes have cooled properly before frosting them.
FAQ
The eggs I use weigh 56 grams, if you aren’t sure if you have the same eggs – weigh the eggs you have and adjust accordingly.
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 to not 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.
Related
Looking for other recipes like this? Try these:
These cupcakes are delicious, you’ll be eating them before you even get a chance to frost them! The buttery cupcakes, sweet white chocolate, and tart raspberry flavor are a great combination!
If you love this recipe as much as I do, leave a comment and star review below – I love hearing from all of you!
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Happy Baking
With Love,
Kitty
📖 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.
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