Raspberry White Chocolate Cupcakes

Raspberry White Chocolate Cupcakes

There’s something magical about the combination of tart raspberries and creamy white chocolate.

These Raspberry White Chocolate Cupcakes take it to the next level by packing white chocolate into both the cupcakes and the frosting.

Moist, fluffy cupcakes are studded with juicy raspberries and melted white chocolate chunks, then topped with a velvety white chocolate frosting that’s downright irresistible.

Whether you’re a baking pro or a newbie, this recipe is designed to be simple, fun, and foolproof.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Prep Your Ingredients
Start by preheating your oven and lining your cupcake tin with liners. Measure out all your ingredients so everything is ready to go. Trust me, this little step saves you from mid-baking panic!

2. Mix the Batter
In a large bowl, whisk together the dry ingredients. In another bowl, cream the butter and sugar until light and fluffy, then add the eggs and vanilla. Gradually mix in the dry ingredients, alternating with milk, until you have a smooth batter. Gently fold in the fresh raspberries and white chocolate chunks—don’t overmix, or the raspberries will break apart!

3. Bake to Perfection
Divide the batter evenly among the cupcake liners and pop them in the oven. Bake until the tops are golden and a toothpick comes out clean. Let them cool completely before frosting—this is key to avoiding a melty mess!

4. Whip Up the Frosting
While the cupcakes cool, melt the white chocolate and let it cool slightly. Beat the butter until creamy, then gradually add powdered sugar, vanilla, and the melted white chocolate. Whip it until it’s light and fluffy.

5. Frost and Decorate
Pipe or spread the frosting onto the cooled cupcakes. Top with a fresh raspberry or a drizzle of melted white chocolate for that extra wow factor.

Pro Tips

• Use room temperature ingredients: This ensures your batter and frosting come together smoothly.
• Don’t overmix the batter: Overmixing can make the cupcakes dense. Fold in the raspberries and white chocolate gently.
• Chill the frosting: If it’s too soft, pop it in the fridge for 10-15 minutes before piping.
• Fresh raspberries work best: Frozen ones can release too much moisture and make the batter soggy.

Storage

• Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
• Frosted cupcakes should be stored in the fridge for up to 3 days. Bring them to room temperature before serving.
• You can freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature and frost before serving.

Print Recipe

Raspberry White Chocolate Cupcakes

Cooking Method: Baking Cuisine: American Favorites Courses: Desserts

Difficulty: Beginner Prep Time 20 mins Cook Time 20 mins Rest Time 30 mins Total Time 1 hr 10 mins

Servings: 12 Calories: 300

Best Season: Summer, Spring

Dietary:

Vegetarian

Description

These Raspberry White Chocolate Cupcakes are a delightful blend of fluffy vanilla cupcakes, juicy raspberries, melted white chocolate chunks, and a luscious white chocolate frosting. Perfect for any occasion, they’re as fun to make as they are to eat!

Ingredients

Scale

1/2x 1x 2x 3x

For the Cupcakes:

• 1 ¹⁄₂ cups all-purpose flour
• 1 ¹⁄₂ tsp baking powder
• ¹⁄₄ tsp salt
• ¹⁄₂ cup unsalted butter, softened
• ³⁄₄ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ¹⁄₂ cup whole milk, room temperature
• 1 cup fresh raspberries
• ¹⁄₂ cup white chocolate chunks or chips

For the Frosting:

• ¹⁄₂ cup unsalted butter, softened
• 2 cups powdered sugar
• 4 oz white chocolate, melted and cooled
• 1 tsp vanilla extract
• 3 tbsp heavy cream (as needed)
• Fresh raspberries, for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
5. Gently fold in the raspberries and white chocolate chunks.
6. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
8. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, then mix in the melted white chocolate and vanilla. Add heavy cream as needed to reach your desired consistency.
9. Frost the cooled cupcakes and top with a fresh raspberry or white chocolate drizzle.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 38g13%

Dietary Fiber 1g4%

Sugars 28g

Protein 3g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a stronger raspberry flavor, you can add 1-2 drops of raspberry extract to the batter.
• If you don’t have fresh raspberries, you can use raspberry jam swirled into the batter instead.
• Make it gluten-free by using a 1:1 gluten-free flour blend.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: raspberry cupcakes, white chocolate cupcakes, easy dessert, raspberry white chocolate, homemade cupcakes