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White Chocolate Raspberry Cupcakes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/white-chocolate-raspberry-cupcakes-recipe/