Experience the delightful balance of sweet and tart in these white chocolate raspberry cupcakes, just like these white chocolate strawberry 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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Indulge in these white chocolate raspberry cupcakes and enjoy the perfect balance of sweet white chocolate and the tangy freshness of raspberries. It’s a refreshing twist on the classic raspberry and dark chocolate combo!
Made with a fluffy vanilla base and loaded with fresh raspberries, these cupcakes are topped with a smooth, creamy white chocolate ganache. It’s a delicious alternative to traditional buttercream that pairs beautifully with the fruity raspberry flavor.
These cupcakes are easy to make at home and are perfect for any occasion, from birthdays to Valentine’s Day. A simple yet impressive treat to elevate your celebrations!
Craving for more Raspberry recipes? Give these a try: Chocolate raspberry ganache cake, Raspberry whipped cream, Vanilla Raspberry Cake, Raspberry and cream cupcakes.
Ingredients you need
*You will find the quantities and complete instructions in the recipe card at the end of the page.
- Butter: Use unsalted butter and make sure it's softened for easy mixing. For an oil-based cupcake, follow the vanilla oil cupcake recipe.
- Sugar: Use extra-fine granulated white sugar for smooth batter texture (avoid powdered sugar).
- Eggs: Use large eggs at room temperature. Let them sit in warm water if needed.
- Buttermilk: For best texture, use buttermilk. You can substitute with yogurt or sour cream, or make homemade buttermilk.
- Flour: Use cake flour or all-purpose flour for a light, tender crumb.
- Leavening Agent: Use baking powder if not using self-rising flour.
- Vanilla and Salt: Use pure vanilla extract and table salt for flavor balance.
- Raspberries: Use fresh or frozen raspberries, whole or in pieces.
- White Chocolate: Choose high-quality white chocolate for balanced sweetness.
- Heavy Cream: Use full-fat heavy cream (30-35% fat).
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!
- 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
- 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.
- 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.
Tips for this recipe
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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!
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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
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