Raspberry White Chocolate Cupcakes
Raspberry white chocolate cupcakes combine fresh raspberry flavor with sweet white chocolate for soft and creamy cupcakes that everyone will love. They are easy to make and perfect for parties, holidays or weekend baking.
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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