White Chocolate Raspberry Cupcakes Recipe

Introduction

These White Chocolate Raspberry Cupcakes are a delightful treat combining fluffy vanilla cupcakes with a sweet raspberry filling and creamy white chocolate buttercream. Perfect for any occasion, they balance fruity tartness with rich, smooth frosting for a truly indulgent bite.

Ingredients

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk, at room temperature
• 1 cup (240g) raspberry jam or preserves (seedless, if preferred)
• ½ cup (115g) unsalted butter, softened (for buttercream)
• 2 cups (250g) powdered sugar
• 3 ounces (85g) white chocolate, melted and cooled
• 2 tablespoons (30ml) heavy cream
• 1 teaspoon vanilla extract (for buttercream)
• Pinch of salt
• Fresh raspberries or white chocolate shavings (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Step 5: Alternate adding the dry ingredients and milk to the wet mixture in three additions, mixing just until smooth after each addition.
6. Step 6: Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
7. Step 7: Transfer raspberry jam to a piping bag or a small ziplock bag with a corner cut off.
8. Step 8: For the frosting, melt the white chocolate and let it cool to room temperature.
9. Step 9: Beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth.
10. Step 10: Mix in the cooled white chocolate, heavy cream, vanilla extract, and a pinch of salt until the buttercream is smooth and fluffy.
11. Step 11: Using a knife or cupcake corer, hollow out the center of each cooled cupcake.
12. Step 12: Fill the hollowed centers with raspberry jam using the piping bag.
13. Step 13: Pipe the white chocolate buttercream on top of each cupcake.
14. Step 14: Garnish with fresh raspberries or white chocolate shavings if desired.

Tips & Variations

• For a smoother filling, heat raspberry jam slightly before piping to make it easier to work with.
• Substitute fresh raspberries in place of jam for a fresher, less sweet filling.
• Use white chocolate chips if you prefer not to melt a chocolate bar.
• For a dairy-free version, substitute butter and cream with plant-based alternatives.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to one week. Before serving refrigerated cupcakes, bring them to room temperature to soften the frosting and enhance flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake and fill the cupcakes a day in advance. Store them in the refrigerator and bring to room temperature before serving for best texture and taste.

What can I use if I don’t have raspberry jam?

You can substitute with other fruit preserves like strawberry or blackberry, or use fresh fruit with a bit of sugar and lemon juice cooked down to a jam-like consistency.

White Chocolate Raspberry Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 709 reviews

Delight in these White Chocolate Raspberry Cupcakes, featuring moist vanilla cupcakes filled with sweet raspberry jam and topped with luscious white chocolate buttercream. Perfect for celebrations or a special treat, these cupcakes combine fruity and creamy flavors in every bite.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk, at room temperature

For the Raspberry Filling:

• 1 cup (240g) raspberry jam or preserves (seedless, if preferred)

For the White Chocolate Buttercream:

• ½ cup (115g) unsalted butter, softened
• 2 cups (250g) powdered sugar
• 3 ounces (85g) white chocolate, melted and cooled
• 2 tablespoons (30ml) heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For Garnish:

• Fresh raspberries or white chocolate shavings (optional)

Instructions

1. Preheat Oven and Prepare Liners: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and ease cleanup.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt ensuring they’re evenly combined for consistent cupcake texture.
3. Cream Butter and Sugar: In a separate mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which will help give the cupcakes a tender crumb.
4. Add Eggs and Vanilla: Mix in the eggs one at a time to the butter-sugar blend, fully incorporating each before adding the next, then stir in the vanilla extract for flavor.
5. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and whole milk to the wet ingredients in three parts, starting and ending with the dry ingredients. Mix until the batter is smooth but avoid overmixing to keep the cupcakes tender.
6. Portion and Bake: Evenly divide the batter among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the Cupcakes: Remove cupcakes from the oven and allow them to cool completely in the tin before decorating to prevent melting the frosting.
8. Prepare Raspberry Filling: Transfer the raspberry jam to a piping bag or a small ziplock bag with the corner snipped off for easy filling of the cupcakes.
9. Make White Chocolate Buttercream: Melt the white chocolate and allow it to cool to room temperature. Beat the softened butter until creamy, then gradually add powdered sugar until well combined. Mix in the cooled white chocolate, heavy cream, vanilla extract, and a pinch of salt until the frosting becomes smooth and fluffy.
10. Fill the Cupcakes: Using a knife or cupcake corer, hollow out the center of each cooled cupcake. Pipe the raspberry jam filling into the hollowed centers to infuse fruity sweetness inside.
11. Frost and Garnish: Pipe the white chocolate buttercream generously on top of each filled cupcake. Optionally garnish with fresh raspberries or white chocolate shavings for an elegant finish.
12. Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Bring to room temperature before serving to enjoy the best flavor and texture.

Notes

• Ensure eggs and milk are at room temperature for better batter consistency and cupcake rise.
• Do not overmix the batter once milk and flour are combined to avoid dense cupcakes.
• Melting white chocolate slowly in a double boiler helps prevent burning.
• Seedless raspberry jam is recommended for a smooth filling, but whole seed preserves can be used for texture.
• If refrigerating cupcakes, allow them to come to room temperature before serving to soften the buttercream.
• Use a cupcake corer or sharp knife carefully to avoid breaking the cupcakes when hollowing the centers.

Keywords: white chocolate cupcakes, raspberry filling, vanilla cupcakes, white chocolate buttercream, dessert cupcakes, party cupcakes