These White Chocolate Raspberry Cupcakes are a heavenly combination of sweet, creamy white chocolate and tart, juicy raspberries. With a soft and moist vanilla cupcake base, swirls of fresh raspberry, and a luscious white chocolate buttercream frosting, these cupcakes are perfect for birthdays, bridal showers, Valentine’s Day, or any special occasion!
Why You’ll Love This Recipe
- Perfect Flavor Balance – Sweet white chocolate pairs beautifully with tart raspberries.
- Moist and Tender Cupcakes – Made with butter, vanilla, and buttermilk for the softest texture.
- Luscious White Chocolate Frosting – A creamy, melt-in-your-mouth buttercream topping.
- Visually Stunning – The vibrant raspberry swirls make these cupcakes gorgeous.
- Great for Any Occasion – Ideal for celebrations, afternoon tea, or a sweet indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
- White chocolate (melted)
- Fresh or frozen raspberries
For the White Chocolate Buttercream:
- White chocolate (melted and cooled)
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Heavy cream or milk
Optional Garnishes:
- Fresh raspberries
- White chocolate shavings
- Raspberry sauce drizzle
Directions
Make the Cupcakes:
- Preheat Oven – Set to 350°F (175°C) and line a cupcake pan with liners.
- Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar – In another bowl, beat butter and sugar until light and fluffy.
- Add Eggs and Vanilla – Beat in eggs one at a time, then mix in vanilla.
- Incorporate Dry Ingredients and Buttermilk – Alternate adding the dry ingredients and buttermilk, mixing until just combined.
- Fold in White Chocolate and Raspberries – Gently stir in the melted white chocolate, then fold in raspberries.
- Bake – Fill cupcake liners ¾ full and bake for 18-22 minutes, until a toothpick comes out clean. Let cool completely.
Make the White Chocolate Buttercream:
- Melt White Chocolate – Melt white chocolate and let it cool slightly.
- Beat Butter – Cream butter until smooth, then mix in melted white chocolate.
- Add Sugar and Cream – Gradually add powdered sugar, beating until fluffy. Mix in vanilla and heavy cream for a smooth consistency.
Assemble the Cupcakes:
- Frost – Pipe or spread the buttercream onto the cooled cupcakes.
- Decorate – Garnish with fresh raspberries, white chocolate shavings, or a drizzle of raspberry sauce.
- Serve and Enjoy!
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Chocolate Raspberry Cupcakes – Use a chocolate cupcake base instead of vanilla.
- Lemon White Chocolate Cupcakes – Add lemon zest for a fresh citrus twist.
- Berry Mix Cupcakes – Use a blend of raspberries, blueberries, and strawberries.
- Cream Cheese Frosting Option – Swap buttercream for a white chocolate cream cheese frosting.
- Gluten-Free Version – Use a gluten-free flour blend instead of all-purpose flour.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep refrigerated for up to 5 days for freshness.
- Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.
- Reheating: Let cupcakes come to room temperature before eating for the best texture.
FAQs
Can I use white chocolate chips instead of a chocolate bar?
Yes, but high-quality white chocolate bars melt more smoothly than chips.
Can I use frozen raspberries?
Yes! If using frozen raspberries, don’t thaw them before adding to the batter.
How do I prevent my raspberries from sinking?
Toss them in a little flour before folding into the batter to keep them evenly distributed.
Can I make mini cupcakes instead?
Absolutely! Bake mini cupcakes for about 10-12 minutes.
What if my buttercream is too thick?
Add a little extra cream or milk until it reaches the desired consistency.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day ahead and frost them before serving.
How do I get a smooth buttercream texture?
Beat the frosting on high speed for a few minutes to make it extra fluffy.
What other frostings go well with these cupcakes?
Cream cheese frosting, whipped cream frosting, or a light lemon glaze would all be delicious.
Can I make these cupcakes dairy-free?
Use dairy-free butter, coconut milk instead of buttermilk, and dairy-free white chocolate.
What’s the best way to pipe the frosting?
Use a piping bag with a large star tip for a bakery-style swirl.
Conclusion
These White Chocolate Raspberry Cupcakes are the perfect combination of sweet, creamy white chocolate and tart raspberries, creating a dreamy dessert that’s both beautiful and delicious. Whether you’re baking for a special occasion or just treating yourself, these cupcakes are sure to impress. Try them today and enjoy every bite!
Description
These White Chocolate Raspberry Cupcakes are soft, moist, and packed with fresh raspberries and creamy white chocolate. They’re topped with a luscious white chocolate buttercream, making them a dreamy treat for birthdays, Valentine’s Day, or any special occasion!
For the Cupcakes:
For the White Chocolate Buttercream:
Make the Cupcakes:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 liners.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Cream Butter & Sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
- Add Eggs & Vanilla: Mix in the eggs one at a time, then add the vanilla.
- Combine Wet & Dry: Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
- Fold in White Chocolate & Raspberries: Gently fold in the melted white chocolate, followed by the raspberries.
- Bake: Fill cupcake liners ¾ full and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Make the Frosting:
- Beat Butter: In a large bowl, beat the butter until smooth.
- Add Powdered Sugar: Gradually mix in powdered sugar, beating until fluffy.
- Add Melted White Chocolate: Mix in the cooled melted white chocolate, vanilla, and a pinch of salt.
- Adjust Consistency: Add heavy cream one tablespoon at a time until desired consistency is reached.
Assemble the Cupcakes:
- Frost & Decorate: Pipe or spread the frosting onto cooled cupcakes. Garnish with fresh raspberries or white chocolate shavings.
- Enjoy! Serve immediately or store in an airtight container for up to 3 days.
Notes
- For extra raspberry flavor, fill the cupcakes with raspberry jam before frosting.
- Use high-quality white chocolate for the best flavor and smooth frosting texture.
- Storage: Store in the fridge for up to 5 days, but bring to room temperature before serving.