Tender white chocolate cake surrounding a raspberry filling and topped with white chocolate butter cream. These White Chocolate Raspberry Cupcakes are to die for! The raspberry drizzle and fresh berries are the crown jewel.
Why You'll Love This Recipe
This recipe can be made by even the newest of cooks. We will show you step by step just how to make them like a pro. You will love the combination of textures and flavors, and you will love all of the compliments you will get after making these cupcakes.
About The Ingredients
All of the ingredients for this recipe can be purchased at your local grocery store. Here are a few items to note.
- White Chocolate - I recommend buying a white chocolate baking bar for this recipe. I find they melt a bit better than white chocolate chips.
- Raspberries - you can use fresh raspberries or frozen raspberries. I usually use frozen because they are available year round.
- Vanilla Extract- using a quality vanilla really enhances the flavors of your baked good. Choose a good vanilla rather than a cheap vanilla.
A complete list of ingredients can be located in the recipe card below.
How To Make White Chocolate Raspberry Cupcakes
The Cake
1. Preheat oven to 350 degrees. Start by chopping and melting your chocolate. Simply chop it into half inch cubes and transfer to a saucepan. Over low heat stir constantly until just melted. Set aside to cool.
2. In a large mixing bowl, add your softened room temperature butter. Using a hand or stand mixer, whip for about 90 seconds or until smooth.
3. Add in eggs, vanilla, and butter milk. Mix until smooth.
Pro Tip: You can make your own buttermilk by adding either 1 tablespoon of lemon juice or a tablespoon of vinegar to regular cows milk. Set aside for 10 minutes.
4. Add in melted white chocolate and mix until smooth.
5. Add in the dry ingredients: flour, baking powder, baking soda, and salt. Mix until just combined.
6. Line a muffin tin with cupcake liners. Add cupcake batter (about ¼ cup per liner). Bake at 350 for 13-15 minutes or until the tops spring back. One baked, transfer to a cooling rack and cool completely.
The Filling
1. To make the raspberry filling for cupcakes - In a medium sized saucepan, add in sugar, corn starch, and water.
2. Add in your raspberries.
3. Add in your lemon juice. Heat over medium-high heat while stirring constantly. Once the mixture thickens, reduce heat to medium-low and simmer until thickened. About 3 minutes.
4. If you prefer a seedless raspberry puree, press thru a fine mesh sieve. Set aside to cool.
The Frosting
1. Start by chopping and melting your chocolate. Simply chop it into half inch cubes and transfer to a saucepan. Over low heat stir constantly until just melted. Set aside to cool.
2. In a large mixing bowl, add 1 cup butter and melted white chocolate. Beat until smooth - about 2 minutes.
3. Add in 2 cups powdered sugar, vanilla, and milk.
4. Beat until well combined and fluffy.
Cupcake Assembly
1. Using a piping tip, core the cupcakes.
2. The middle of each cupcake should come out easily. Press it out of the icing tip with a straw.
4. Spoon cooled filling into each cupcake.
5. Frost with your prepared white chocolate buttercream frosting.
6. Drizzle with additional raspberry filling and top with fresh berries.
FAQ
If you can keep them from being eaten in one sitting, these will keep in an airtight container for 3 days.
Yes! I recommend freezing the cupcakes prior to frosting and filling. But they can be kept in the freezer in an airtight container for up to 3 months.
A lot of it depends on a baking time. Do not overbake! Also adding things like buttermilk or sour cream adds moisture.
Other Recipes You May Enjoy
If you liked this white chocolate raspberry cupcake recipe, then you'll love these recipes:
- White Chocolate Raspberry Cookies - these babies are so yummy. A chewy cookie with a raspberry jam thumbprint and a white chocolate drizzle.
- White Chocolate Raspberry Cheesecake - Tender cheese cake in an Oreo crust with swirls of white chocolate and raspberry puree.
- White Chocolate Raspberry Bundt Cake - a copycat of nothing bundt cake - this moist bundt is a crowd pleaser!
- White Chocolate Raspberry Sweet Rolls - as good as they sound! flakey rolls filled with raspberry filling and drizzled with white chocolate icing.
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White Chocolate Raspberry Cupcakes
Equipment
Ingredients
Batter
- 8 oz white chocolate baking bar
- ¾ cup butter softened
- â…• cups sugar
- 3 eggs
- 2 teaspoon vanilla
- 2 cups buttermilk
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
Filling
- 1 cup water
- ½ cup sugar
- 4 Tablespoons corn starch
- 32 oz frozen red raspberries
- 2 Tablespoon lemon juice
Frosting
- 8 oz whit chocolate baking bar
- 1 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
Instructions
The Batter
- Preheat oven to 350 degrees. Start by chopping and melting your chocolate. Simply chop it into half inch cubes and transfer to a saucepan. Over low heat stir constantly until just melted. Set aside to cool.
- In a large mixing bowl, add your softened room temperature butter. Using a hand or stand mixer, whip for about 90 seconds or until smooth.
- Add in eggs, vanilla, and butter milk. Mix until smooth.
- Add in melted white chocolate and mix until smooth.
- Add in the dry ingredients: flour, baking powder, baking soda, and salt. Mix until just combined.
- Line a muffin tin with cupcake liners. Add cupcake batter (about ¼ cup per liner). Bake at 350 for 13-15 minutes or until the tops spring back. One baked, transfer to a cooling rack and cool completely.
The Filling
- To make the raspberry filling for cupcakes - In a medium sized saucepan, add in sugar, corn starch, and water.
- Add in your raspberries.
- Add in your lemon juice. Heat over medium-high heat while stirring constantly. Once the mixture thickens, reduce heat to medium-low and simmer until thickened. About 3 minutes.
- If you prefer a seedless raspberry puree, press thru a fine mesh sieve. Set aside to cool.
The Frosting
- Start by chopping and melting your chocolate. Simply chop it into half inch cubes and transfer to a saucepan. Over low heat stir constantly until just melted. Set aside to cool.
- In a large mixing bowl, add 1 cup butter and melted white chocolate. Beat until smooth - about 2 minutes.
- Add in 2 cups powdered sugar, vanilla, and milk.
- Beat until well combined and fluffy.
Cupcake Assembly
- Using a piping tip, core the cupcakes.
- The middle of each cupcake should come out easily. Press it out of the icing tip with a straw.
- Spoon cooled filling into each cupcake.
- Frost with your prepared white chocolate buttercream frosting.
Madhuri says
Can you freeze the frosting and filling for a week?
Kadee says
I don't see why not!