White chocolate raspberry cupcakes with a soft vanilla crumb, juicy raspberries, and a creamy white chocolate ganache on top.
A simple cupcake recipe combining white chocolate and raspberries in a light, bakery-style dessert.
This is my go-to version after multiple tests to keep the cupcakes moist and the flavors balanced.
This white chocolate raspberry cupcakes recipe is one of my most requested bakery-style cupcakes.
Why you'll love this recipe
- Balanced flavor – Sweet white chocolate with fresh, slightly tart raspberries
- Soft bakery-style texture – Light vanilla cupcakes that stay moist
- Simple but elegant – Easy to make, pretty enough for special occasions
Ingredients you need
- Butter: Unsalted butter, softened.
- Sugar: Fine granulated white sugar.
- Eggs: Large eggs, at room temperature.
- Buttermilk: Or whole milk with a splash of lemon juice.
- Flour: Cake flour or all-purpose flour.
- Baking powder: For light, fluffy cupcakes.
- Vanilla & salt: Pure vanilla extract and fine salt.
- Raspberries: Fresh or frozen raspberries.
- White chocolate: Good-quality white chocolate or white chocolate chips.
- Heavy cream: Full-fat cream (30–35%) for the ganache.
Tips before you start
- Chill the finished cupcakes for about 1 hour so the topping sets nicely.
- Use room-temperature butter and eggs for a smooth, even cupcake batter.
- Choose good-quality white chocolate and full-fat cream (30–35%) for a stable, not overly sweet ganache.
- Make the white chocolate ganache ahead and chill it well so it whips properly.
- Let the cupcakes cool completely before frosting to avoid melting the ganache.
How to make white chocolate raspberry cupcakes
This recipe starts with my classic vanilla cupcake base, which I use for most birthday and celebration cupcakes.
Cream the softened butter and sugar at medium speed until light and smooth.
Add the eggs and vanilla, then mix until fully combined.
Alternate the dry ingredients with the buttermilk, mixing gently until just smooth.
Fold in the raspberries carefully.
Fill the cupcake liners about ¾ full and bake at 180°C (350°F) until lightly golden.
Let cool briefly in the pan, then transfer to a rack to cool completely.
For full details, use my whipped white chocolate ganache recipe for a smooth, stable, and perfectly pipeable topping.
Chop the white chocolate and heat the cream with vanilla. Pour over the chocolate and stir until smooth, then cover and chill until fully cold.
Whip the chilled ganache until thick, airy, and ready to pipe.
Pipe onto the cupcakes with a star tip.
Finish with a fresh raspberry and chill for 1 hour before serving.
Serving suggestions
Serve these white chocolate raspberry cupcakes chilled or at room temperature.
They’re perfect for birthdays, Valentine’s Day, baby showers, or any special occasion.
Storage
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
- Let them sit at room temperature for about 15 minutes before serving.
Recipe variations
- Raspberry-filled cupcakes: Core the cupcakes and add raspberry jam or raspberry compote.
- Dark chocolate version: Replace the white chocolate ganache with dark chocolate ganache.
- Cream cheese frosting: Swap the ganache for a light cream cheese frosting.
- Mini cupcakes: Bake in mini liners and reduce the baking time.
Recipe Questions
Can I use frozen raspberries?
Yes. Use them straight from the freezer and gently fold them into the batter.
Can I make these cupcakes ahead of time?
Yes. Bake the cupcakes one day ahead and frost them the day you plan to serve them.
Why is my white chocolate ganache too soft?
The ganache must be fully chilled before whipping, and the cream should be full-fat.
Can I replace the ganache with another frosting?
Yes. Buttercream, cream cheese frosting, or raspberry frosting all work well.
More Cupcake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
Print
White Chocolate Raspberry Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes
Description
Soft vanilla cupcakes filled with juicy raspberries and topped with a light, whipped white chocolate ganache. A fresh, elegant cupcake perfect for celebrations.
Ingredients
Raspberry Vanilla Cupcakes
- 100 g Butter – soft, unsalted (½ cup)
- 150 g Powdered Sugar – superfine (¾ cup)
- 2 Eggs – at room temperature
- 1 ½ tsp Vanilla Extract
- 135 ml Buttermilk – or yogurt (½ cup + 1 tbsp)
- 150 g Cake Flour (1 cup + 2 tbsp)
- 1 ½ tsp Baking Powder
- ¾ tsp Salt
- 80 g Raspberries (½ cup)
White Chocolate Frosting
- 200 g White Chocolate (7 oz)
- 320 ml Heavy Cream (1 ⅓ cups)
- ½ tsp Vanilla Extract or ½ Vanilla Bean
Instructions
White Chocolate Ganache (prepare the day before)
- Finely chop the white chocolate and place it in a heat-resistant bowl.
- Heat the heavy cream with the vanilla until just simmering, then pour it over the chocolate.
- Let sit briefly, then mix until smooth.
- Blend with an immersion blender if needed.
- Cover directly and refrigerate for at least 6 hours until fully chilled.
Cupcake Batter
- Preheat the oven to 350°F (180°C) and line a cupcake pan.
- Sift together the flour, baking powder, and salt.
- Beat the softened butter with the powdered sugar for about 5 minutes until light and creamy.
- Add the eggs and vanilla and mix until smooth.
- Alternately fold in the dry ingredients and buttermilk.
- Gently fold in the raspberries.
- Fill the liners ¾ full and top with a few raspberries.
- Bake for about 20 minutes, then cool completely.
Assembling the Cupcakes
- Whip the chilled white chocolate ganache for about 2 minutes until smooth and firm.
- Pipe the ganache onto the cupcakes using a star tip.
- Garnish with a fresh raspberry and refrigerate for at least 1 hour before serving.
Notes
Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Tips:
- Use full-fat cream for a stable, fluffy ganache.
- Chill the ganache completely before whipping.
- Let cupcakes cool fully before frosting.
- Use a kitchen scale for accurate measurements.
- Gently fold in raspberries to avoid bleeding.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Cupcakes
- Method: baking
- Cuisine: American
Emily
These cupcakes are so soft and full of flavor! The combo of fresh raspberries and creamy white chocolate ganache is just perfect. Definitely a new favorite!