Light, fruity, and totally irresistible—these white chocolate raspberry cupcakes are a dreamy combo of soft vanilla cake, juicy raspberries, and a silky white chocolate ganache topping.
Jump to:
These white chocolate raspberry cupcakes are soft, fruity, and just the right amount of sweet. With a fluffy vanilla base, juicy raspberries, and a smooth white chocolate ganache on top, they’re a fun twist on the classic raspberry and dark chocolate combo.
The white chocolate ganache is super creamy and makes a nice change from buttercream—perfect with the fresh raspberry flavor.
They’re easy to make and great for any occasion, whether it’s a birthday, Valentine’s Day, or just a cozy treat at home!
Craving for more Raspberry recipes? Give these a try: raspberry cupcakes, raspberry chocolate ganache cupcakes, Vanilla Raspberry Cake, Raspberry and cream cupcakes.
Ingredients you need
You'll need these ingredients to make these white chocolate raspberry cupcakes:
- Butter: Unsalted butter softened.
- Sugar: Extra-fine granulated sugar. No powdered sugar.
- Eggs: Large, room temp. Warm in water if needed.
- Buttermilk: Best for texture. Sub with yogurt, sour cream, or DIY buttermilk.
- Flour: Cake four preferably or all-purpose flour for a soft crumb.
- Baking Powder: Use unless using self-rising flour.
- Vanilla & Salt: Pure vanilla + table salt for flavor.
- Raspberries: Fresh or frozen raspberries, whole or chopped.
- White Chocolate: Pick a good-quality white chocolate or white chocolate chips for the best taste.
- Heavy Cream: Full-fat (30–35%) for ganache.
How to Make Raspberry White Chocolate Cupcakes
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
In a large bowl or in the large mixing bowl of a stand mixer, whip at medium speed the softened butter with the granulated sugar for 3 minutes.
Add the eggs and vanilla extract and beat again for another 3 minutes.
Alternately incorporate the flour mixture and buttermilk, blending several times with a rubber spatula.
Finish by gently mixing in the raspberries.
Preheat the oven to 350°F/180°C and line a cupcake pan with paper liners.
Divide the cupcake batter into the cupcake liners, filling them ¾ full, and bake for about 20 minutes until they are golden on top, let them cool a little in the muffin tin before removing them from the pan and allowing them to cool completely to room temperature
Finely chop the white chocolate and place it in a heatproof bowl. Heat the heavy cream with vanilla extract or vanilla bean seeds until it just starts to simmer, then pour it over the melted white chocolate. Let it sit for a minute.
Stir until smooth. For an extra silky texture, blend with an immersion blender. Cover the ganache with plastic wrap pressed to the surface and chill for 4–6 hours.
Whip the chilled white chocolate ganache with an electric mixer at medium-high speed for about 2 minutes until it's luscious and holds peaks.
Load a piping bag fitted with a star nozzle and decorate the top of the cupcakes with an elegant swirl.
Top with a fresh raspberry and refrigerate for 1 hour before serving, ideally accompanied by my homemade raspberry sauce coulis.
Tips for this recipe
Recipe Variations
More Cupcake Recipes
I hope you love these Raspberry and white chocolate cupcakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
White Chocolate Raspberry Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes
Description
Recipe for white chocolate raspberry cupcakes recipe with raspberry-flavored marshmallow frosting (for 12 cupcakes)
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 pinch Salt
- 80 g Raspberries (½ cup)
White chocolate frosting
- 200 g of White Chocolate (7 oz)
- 320 ml of Heavy Cream (1 ⅓ cups)
- ½ tsp of Vanilla or ½ a Vanilla Bean
Instructions
Vanilla Ganache (prepare the day before)
- Finely chop the white chocolate and place it in a heat-resistant bowl.
- Heat the heavy cream in a saucepan with the vanilla extract or the seeds from half a vanilla bean until it begins to simmer.
- Pour the hot cream all at once over the white chocolate and let it sit for a few moments.
- Mix with a flexible spatula until the chocolate is completely melted.
- Blend the mixture using an immersion blender to eliminate any small, unmelted chocolate pieces.
- Cover directly and let it rest in the refrigerator for at least 6 hours until the ganache is completely cooled.
Cupcakes batter
- Preheat your oven to 350°F (180°C) and place the cupcake liners in your cupcake pan.
- In a bowl, mix and sift together the dry ingredients: flour, cornstarch, baking powder, and salt.
- Start by placing the softened butter in the mixing bowl of your stand mixer with the powdered sugar, and mix with the whisk attachment for 5 minutes on medium speed.
- Continue until a creamy mixture is achieved; the butter will lighten, and the sugar will dissolve.
- While keeping the mixer running on low speed, incorporate the eggs and vanilla, mixing until you achieve a smooth mixture, about 2 minutes.
- Alternately incorporate the buttermilk and dry ingredient mixture using a flexible spatula.
- Finish by adding the raspberries, mixing just enough to evenly incorporate them into the mixture.
- Pour the batter into the cupcake liners, filling them ¾ full.
- Place a few raspberries on top and bake for approximately 20 minutes.
- Allow the cupcakes to cool completely at room temperature.
Assembling the Cupcakes
- Whip the cooled white chocolate ganache with an electric mixer for 2 minutes on medium-low speed until it becomes smooth and firm.
- Fill a piping bag fitted with a star tip with the ganache and decorate the tops of the cupcakes in a swirling motion, garnish with a raspberry, and refrigerate for at least 1 hour before serving.
Notes
Storage: Up to 3-4 days in the fridge in an airtight container or under plastic wrap (cupcakes without frosting can be frozen for up to 3 months).
Replace the buttermilk with the same quantity of semi-skimmed milk + 1 tablespoon white vinegar or lemon juice.
Replace the buttermilk with the same quantity of milk + 1 tablespoon white vinegar or lemon juice or use yogurt or sour cream diluted in a little milk.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Cupcakes
- Cuisine: American
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!