Experience the delightful balance of sweet and tart in these white chocolate raspberry cupcakes. With a soft, fluffy vanilla base studded with fresh raspberries and topped with a creamy white chocolate ganache, these cupcakes are a heavenly choice for any celebration.
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Why you'll love these cupcakes
Dive straight into making these white chocolate raspberry cupcakes and discover the stunning combination of white chocolate's sweetness with the tangy freshness of raspberries.
This pairing offers a delightful twist from the usual raspberry-dark chocolate combo we love in our raspberry chocolate cupcakes or even in the raspberry ganache cake.
These cupcakes feature my fluffy vanilla cupcake recipe, enhanced with fresh raspberries. Topped with my rich white chocolate ganache, expertly adapted to create a perfect cupcake topping and to offer a refreshing alternative to the common buttercream frosting recipe often found on top of cupcake recipes.
These cupcakes bring together delicious flavors and are incredibly easy to make at home for all sorts of occasions, whether it's a birthday, baby showers, Valentine's Day, or even larger events. They're a sweet solution to elevate any celebration!
- Easy Recipe with Minimal Steps: With only two main preparations, these white chocolate raspberry cupcakes are approachable for beginners while still offering fun for experienced bakers.
- Perfect Flavor Blend: The sweet and tart flavor combination creates an impeccable marriage of white chocolate and raspberries, pleasing to any palate.
- Easily adaptable: With all my tips, you can effortlessly tweak the recipe by adding a heart of raspberry filling or raspberry jam, switching the ganache for a Swiss meringue buttercream or another white chocolate icing, and exploring other frostings to make it uniquely yours.
- Beautiful and Delicious for All Occasions: Not only do they taste fantastic, but they also present beautifully, making them a scrumptious addition to any event or occasion.
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Ingredients you need
*You will find the quantities and complete instructions in the recipe card at the end of the page.
Vanilla raspberry cupcakes
- Butter: Use unsalted butter, Ensure it's softened well in advance for ease of mixing.
- Sugar: Preferably use white, extra-fine granulated sugar for a smooth texture in your batter (no powdered sugar instead).
- Eggs: Use large eggs at room temperature. Remove them from the fridge in advance or let them sit in a bowl of warm water for a few minutes to quickly bring them to the desired temperature.
- Buttermilk: If available, buttermilk lends an incredible texture to these cupcakes, preventing a dry mouthfeel. You can substitute it with yogurt or sour cream or follow the directions in the recipe card to make homemade buttermilk.
- Flour: Use cake flour or all-purpose flour, as these options typically provide a light, tender crumb texture.
- Leavening Agent: If you're not using self-rising flour, employ baking powder to ensure your cupcakes rise properly.
- Vanilla and Salt: Essential! Use pure vanilla extract for flavor and table salt to enhance all the sweet notes.
- Raspberries: Whole or pieces of raspberries can be used; opt for either fresh raspberry in-season or frozen raspberries based on availability.
- White Chocolate: Optionally, add up to ¼ cup of white chocolate chips to enhance the cupcakes with additional bursts of sweet flavor.
White chocolate frosting
- White Chocolate: Use high-quality white chocolate, such as Valrhona Ivoire or Callebaut, to avoid an overly sweet frosting on the palate.
- Heavy Cream: Opt for full-fat heavy cream, containing at least 30-35% fat.
- Vanilla: Choose pure vanilla extract or half a Madagascar vanilla bean for a rich, authentic flavor
Equipment needed
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How to Make Raspberry White Chocolate Cupcakes
Make the vanilla cupcakes
- Preheat the oven to 350°F/180°C and line a cupcake pan with paper liners.
- In a bowl, mix and sift together the dry ingredients - cake flour, baking powder, and salt.
- In a large bowl or the 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.
- 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
Glaçage Chocolat blanc
- Finely chop the white chocolate and place it in a heat-proof medium bowl.
- Combine the heavy cream with either vanilla extract or the seeds from half a Madagascar vanilla bean in a saucepan; heat over medium until it begins to simmer.
- Pour the hot cream over the white chocolate and let it sit for a moment.
- Stir with a spatula until you achieve a smooth ganache, and if needed, use an immersion blender for a silkier texture. Ensure all the melted white chocolate is thoroughly incorporated.
- Cover directly melted chocolate ganache onto the surface and let it chill in the fridge for at least 4-6 hours.
Cupcakes Assembly
- Whip the chilled white chocolate ganache with an electric mixer at low 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.
Storage and freeze
In the fridge: Raspberry white chocolate cupcakes can be stored in the fridge for 3-4 days under plastic wrap or in an airtight container.
In the freezer: Only the unfrosted vanilla cupcakes can be kept in the freezer for up to 3 months. Let them thaw overnight in the fridge.
Conseils pour ces cupcakes
- Ensure ingredients, especially butter and eggs, are at room temperature before making the cupcakes, for a smooth, non-grainy batter.
- Use high-quality white chocolate to avoid overly sweet ganache and opt for full-fat cream with a high-fat percentage, ideally 35%.
- Begin the ganache preparation a day ahead as it needs to be thoroughly chilled to whip up beautifully.
- Allow the raspberry cupcakes to cool completely before topping them with ganache to prevent it from melting.
- Chill the decorated cupcakes for an hour before serving to allow the ganache to firm up.
Recipe Variations
White Chocolate Buttercream Frosting Options: Choose between whipped buttercream or egg whites Swiss Buttercream recipe, and consider incorporating melted white chocolate, as seen in my White Chocolate Swiss Meringue Buttercream recipe.
Dark Chocolate Twist: For a deeper chocolate flavor, try my Raspberry Chocolate Cupcakes.
Cream Cheese Frosting: Opt for a cream cheese frosting instead, which pairs beautifully with raspberry.
Chocolate Cupcakes: Swap out the vanilla raspberry cupcakes for chocolate cupcakes.
Raspberry frosting: Replace the white chocolate ganache with a raspberry mascarpone frosting.
Raspberry Heart: Enhance the raspberry flavor by coring the cupcakes with a cupcake corer and filling them with homemade raspberry compote.
Coconut Ganache: Add an extra layer of flavor with this white chocolate coconut ganache.
FAQ - Frequently Asked Questions
Absolutely, adapting this recipe for a mini cupcake pan is a breeze, resulting in an even greater yield of delightful bite-sized treats.
Absolutely, employing a vanilla cake mix as a substitute for my vanilla cupcakes recipe is feasible, yet I cannot guarantee the same level of moistness, as results may vary based on the product you use.
Yes, you can replace the fresh raspberries with freeze-dried raspberry pieces.
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PrintWhite 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
Keywords: white chocolate raspberry cupcakes, raspberry cupcakes with white chocolate, raspberry white chocolate cupcakes
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