White Chocolate Raspberry Cupcakes Recipe

Introduction

These White Chocolate Raspberry Cupcakes combine a tender vanilla base with a sweet and tangy raspberry filling, all topped with a rich white chocolate buttercream. Perfect for special occasions or any time you want a delightful treat.

Ingredients

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk, at room temperature
• 1 cup (240g) raspberry jam or preserves (seedless, if preferred)
• ½ cup (115g) unsalted butter, softened (for frosting)
• 2 cups (250g) powdered sugar
• 3 ounces (85g) white chocolate, melted and cooled
• 2 tablespoons (30ml) heavy cream
• 1 teaspoon vanilla extract (for frosting)
• Pinch of salt
• Fresh raspberries or white chocolate shavings (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a separate bowl, cream the butter and sugar together until light and fluffy.
4. Step 4: Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Step 5: Alternately add the dry ingredients and milk to the wet mixture in three additions, mixing until smooth.
6. Step 6: Divide the batter evenly among the cupcake liners and bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
7. Step 7: Prepare the raspberry filling by placing the jam into a piping bag or a small ziplock bag with a corner snipped off.
8. Step 8: Melt the white chocolate and allow it to cool slightly.
9. Step 9: Beat the butter for the frosting until creamy. Gradually add powdered sugar, then mix in the cooled white chocolate, heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
10. Step 10: Use a knife or cupcake corer to hollow out the center of each cupcake, then fill the cavities with raspberry jam.
11. Step 11: Pipe the white chocolate buttercream over each cupcake and garnish with fresh raspberries or white chocolate shavings if desired.

Tips & Variations

• Use seedless raspberry preserves for a smoother filling if you prefer no seeds.
• For a dairy-free version, substitute butter and cream with plant-based alternatives.
• Try swapping raspberry jam for strawberry or blackberry preserves for a different fruity twist.
• Make sure all ingredients are at room temperature for better mixing and texture.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. Before serving, bring cupcakes to room temperature to restore the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cupcakes?

Yes, you can freeze unfrosted cupcakes and the frosting separately. Wrap tightly and freeze for up to 3 months. Thaw at room temperature before assembling.

How do I avoid the frosting melting?

Keep the cupcakes refrigerated until ready to serve and pipe the frosting on just before serving if possible. Using chilled frosting and a cool environment helps maintain structure.

White Chocolate Raspberry Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 605 reviews

Delight in these decadent White Chocolate Raspberry Cupcakes that combine moist, fluffy vanilla cupcakes filled with sweet raspberry jam and topped with a luscious white chocolate buttercream. Perfect for celebrations or an indulgent treat, these cupcakes balance fruity tartness with rich creamy sweetness in every bite.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk, at room temperature

For the Raspberry Filling:

• 1 cup (240g) raspberry jam or preserves (seedless, if preferred)

For the White Chocolate Buttercream:

• ½ cup (115g) unsalted butter, softened
• 2 cups (250g) powdered sugar
• 3 ounces (85g) white chocolate, melted and cooled
• 2 tablespoons (30ml) heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For Garnish:

• Fresh raspberries or white chocolate shavings (optional)

Instructions

1. Preheat and prepare dry ingredients: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
2. Cream butter and sugar: In a separate large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for tender cupcakes.
3. Add eggs and vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition to ensure they are fully incorporated. Mix in the vanilla extract for flavor.
4. Combine wet and dry ingredients: Alternately add the dry flour mixture and the whole milk to the wet ingredients in three additions, beginning and ending with the dry ingredients. Mix gently and avoid overmixing to keep cupcakes tender and moist.
5. Fill cupcake liners and bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely in the tin before removing.
6. Prepare raspberry filling: Spoon the raspberry jam into a piping bag or a small ziplock bag with a corner snipped off for easy filling. Set aside.
7. Make white chocolate buttercream: Melt the white chocolate in a microwave or double boiler and let it cool to room temperature. Beat the softened butter until creamy. Gradually add the powdered sugar and continue to beat until combined. Mix in the cooled white chocolate, heavy cream, vanilla extract, and a pinch of salt until the frosting is smooth and fluffy.
8. Core cupcakes: Use a small knife or cupcake corer to hollow out the center of each cooled cupcake, creating a small well for the filling.
9. Fill cupcakes: Pipe the raspberry jam into the hollowed-out center of each cupcake, filling them generously but not overflowing.
10. Frost and garnish: Pipe or spread the white chocolate buttercream over the tops of the filled cupcakes. Garnish with fresh raspberries or white chocolate shavings if desired.
11. Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Bring chilled cupcakes back to room temperature before serving for best flavor and texture.

Notes

• Use room temperature eggs and milk to ensure a smooth batter and even baking.
• Be careful not to overmix the batter to keep the cupcakes tender.
• For a seedless raspberry filling, strain the jam before filling if preferred.
• Melting the white chocolate gently and allowing it to cool prevents the frosting from becoming grainy.
• Adjust frosting consistency with more powdered sugar or cream as needed for piping or spreading.
• These cupcakes freeze well without the filling and frosting; frost after thawing.

Keywords: white chocolate cupcakes, raspberry filled cupcakes, white chocolate buttercream, vanilla cupcakes, dessert, party cupcakes, homemade cupcakes