Raspberry white chocolate cupcakes are tender, sweet and filled with bright raspberry flavor in every bite. The creamy white chocolate pairs perfectly with the tart berries and makes these cupcakes taste extra rich without being too heavy. They are great for birthdays, baby showers, Valentine's Day or anytime you want a dessert that looks pretty and tastes great too.
White chocolate and raspberry is a classic combination that never gets old. It's one of my favorite flavor pairings for cakes and cupcakes because the fruity, tart raspberries balance the sweet, creamy white chocolate so well. Have you tried my white chocolate raspberry cake yet? So good! These raspberry white chocolate cupcakes have that same combination of bright berry flavor and rich white chocolate, but in soft, fluffy cupcake form and with plenty of raspberry white chocolate buttercream on top.
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Ingredients for cupcakes
- Cake flour
- Baking powder
- Baking soda
- Salt
- Salted butter
- White sugar
- Eggs
- Whole milk
- Sour cream
- Vanilla
- Frozen raspberries
- White chocolate
See recipe card for quantities.
Ingredients for frosting
- Fresh raspberries
- Salted butter
- White chocolate
- Powdered sugar
- Heavy cream
- Pinch of salt (optional)
See recipe card for quantities.
Substitutions and Variations
- White chocolate - you can substitute another type of chocolate or leave it out. You can use bar chocolate or chips depending on what type of texture you are going for. Chips have extra ingredients that allow them to maintain their shape whereas bar chocolate is more likely to melt into the cupcake.
- Raspberries - you can substitute another kind of berry. For the cupcake batter, other berries are less fragile than raspberries so they do not have to be frozen. However, for the frosting, this means you should mash or puree the berries in a food processor before using in the frosting.
- Heavy whipping cream - you can substitute milk for the heavy whipping cream. Heavy whipping cream is preferred for its thick creaminess, but you can substitute milk. Just use half the amount and test the frosting texture before adding more.
Equipment
A stand or hand mixer is helpful for this recipe.
Storage
Store raspberry white chocolate cupcakes in an airtight container in the refrigerator for up to 2 to 3 days.
Next Level Tips
- I love piping frosting! Once you've done it a couple of times, you'll find that it's quicker, easier and prettier than spreading frosting with a knife. Since raspberries are delicate, they break apart easily while mixing the raspberry white chocolate buttercream, which is exactly what we want. However, raspberries do have tiny seeds, so if you're piping the frosting, make sure to use an open star tip instead of a closed star tip. The wide opening gives the seeds room to pass through without clogging the tip. For these photos, I used a Wilton 1M open star tip, which is my favorite all around piping tip.
- You'll notice there's an optional pinch of salt in the frosting recipe. Salt is important in sweet recipes too. It works as a flavor enhancer and helps balance the sweetness, especially in buttercream frosting. Since buttercream is made with a lot of powdered sugar, a little salt helps keep the frosting from tasting overly sweet and allows the raspberry and white chocolate flavors to stand out more.
- Be careful not to over-mix cupcakes that have chocolate chips and chunks added as they could sink to the bottom. As an extra precaution, you can toss the chocolate chips and frozen raspberries with a small amount of flour before folding them in. I usually find that step unnecessary as long as the batter is not over-mixed.
FAQ
es, you can use fresh raspberries in the cupcake batter. Just be extra gentle when folding them in since fresh raspberries break apart more easily than frozen raspberries. You can also freeze fresh raspberries ahead of time for about 30 minutes to 1 hour so they hold up a little better in the batter without needing to specifically buy frozen raspberries.
A pinch of salt is usually just the amount you can pinch between two fingers. Exact amounts can vary a little from person to person, but I find it equals about 1/16 teaspoon. If you measure out â…› teaspoon of salt and pour it into your palm, you'll notice you can only grab about half of it with a pinch, which is why a pinch is generally considered around 1/16 teaspoon.
Related
Looking for other recipes like this? Try these:
Raspberry White Chocolate Cupcakes
Ingredients
Raspberry White Chocolate Cupcakes
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup salted butter softened
- ¾ cups white sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup whole milk
- ¼ cup sour cream
- ½ cup frozen raspberries
- ¼ cup white chocolate chips or chunks
Raspberry White Chocolate Buttercream Frosting
- ½ cup salted butter softened
- ½ cup fresh raspberries plus more for decorating
- ¼ cup white chocolate chips or chunks melted
- 3 cups powdered sugar
- 1-2 tablespoon heavy whipping cream
- 1 pinch of salt optional
Instructions
The cupcakes
- Preheat the oven to 350℉. Line a standard 12 cup muffin pan with cupcake liners.
- Add the cake flour, baking soda, baking powder and salt to a small bowl. Mix well and set aside.
- Add the softened butter and the white sugar to a mixing bowl. Mix on medium speed until the mixture looks crumbly and then smooths back together, about 2-3 minutes.
- Add the sour cream, milk, eggs, and vanilla. Mix on medium speed until fully combined and fluffy, about 1 minute.
- Next, add the flour mixture and mix on medium just until combined, no more than 1 minute. Do not over-mix. A few small lumps are fine.
- Fold in the frozen raspberries and white chocolate just until evenly distributed.
- Using a large cookie scoop (the ¼ cup size), add one scoop of batter to each of the cupcake liners. If you don't have a cookie scoop, use a ¼ cup measuring cup. If needed, gently twist the muffin pan back and forth to level out the batter in the cups.
- Bake for 19-20 minutes until the tops spring back lightly when touched and the edges are starting to brown. Remove the pan from the oven and allow the cupcakes to cool in the pan for 5 minutes. Remove the cupcakes from the pan and transfer them to a cooling rack to fully cool.
The buttercream frosting
- Wait a minimum of one hour until the cupcakes are fully cooled before frosting.
- Add the softened butter and fresh raspberries to a mixing bowl. Mix on medium speed until all of the raspberries have fully broken down and been incorporated into the butter and the mixture is light and fluffy. Scrape down the sides once or twice as needed.
- Melt the white chocolate chips or chunks in the microwave in 20 second increments, stirring between each, just until melted.
- Add the powdered sugar and the melted white chocolate to the mixing bowl. Mix on medium until it starts to come together as frosting. Once the frosting starts to come together, scrape down the sides and then turn the mixer up to medium high. Mix for 2 minutes on medium high. Mixing on medium high allows air into the frosting, making it lighter and fluffier. Check the consistency and if the frosting is too thick, add 1-2 additional tablespoon of heavy cream (one at a time) and mix for 1 minute after each addition.
- Taste the frosting and add a pinch of salt if needed to balance the sweetness. Mix again for 30 to 60 seconds.
- Spread the frosting onto the cooled cupcakes with an offset spatula or knife, or pipe it on using a piping bag. (A Wilton 1M open star tip was used for the cupcakes shown in the photos.)
- Top with optional fresh raspberries and a dusting of powdered sugar. Enjoy!
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