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!
Print
White Chocolate Raspberry Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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!
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 4 oz white chocolate, melted
- 3/4 cup fresh raspberries (or frozen, thawed and patted dry)
For the White Chocolate Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 4 oz white chocolate, melted and cooled
- 2 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
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.