White Chocolate Raspberry Cupcakes: A Sweet Symphony of Flavor

When it comes to desserts, the combination of white chocolate and raspberries is a match made in heaven. It balances the creamy richness of white chocolate with the tart, refreshing taste of fresh raspberries. If you’re a fan of indulgent treats with a touch of elegance, then this White Chocolate Raspberry Cupcake recipe is about to become your new favorite. These cupcakes boast a tender vanilla base filled with sweet raspberry compote and topped with silky white chocolate frosting. Whether you’re preparing for a special occasion or just treating yourself to something sweet, these cupcakes will impress everyone who tries them.

Why You’ll Love White Chocolate Raspberry Cupcakes

What makes this White Chocolate Raspberry Cupcake recipe truly stand out?

• Perfect Flavor Balance: The sweet, creamy white chocolate pairs perfectly with the tartness of the raspberry filling. Together, they create a flavor explosion in every bite.
• Impressive Yet Simple: Even though these cupcakes look sophisticated, they are incredibly easy to make, even for beginners. Furthermore, the frosting is smooth, and the raspberry sauce adds a pop of color and flavor.
• Ideal for All Occasions: Moreover, from birthdays to baby showers or casual gatherings, these cupcakes fit any event. Their light texture and bright colors make them both eye-catching and delicious.
• Customizable: Whether you prefer using fresh or frozen raspberries, there’s flexibility in this recipe to make it your own. You can also experiment with different frostings if you desire a twist.

Now, let’s dive into the ingredients and tools you’ll need for these delightful treats.

Ingredients

Here’s what you’ll need to make these delicious cupcakes:

Vanilla Cupcakes:

• 🧁 Granulated sugar – 1 cup
• 🧈 Unsalted butter (softened, preferably European-style) – ½ cup
• 🥚 Eggs (room temperature) – 2 large
• 🍦 Vanilla extract – 1 tsp
• 🌾 All-purpose flour – 1 ½ cups
• 🧂 Baking powder – 1 ½ tsp
• 🧂 Salt – ¼ tsp
• 🥛 Whole milk (room temperature) – ½ cup
• 🧃 Baking soda – ½ tsp
• 🍋 White vinegar – ½ tsp (for extra fluffiness)

White Chocolate Raspberry Frosting:

• 🧈 Unsalted butter (softened) – 1 cup
• 🍚 Powdered sugar – 4 cups
• 🍫 White chocolate (good quality, chopped) – ½ cup
• 🍦 Vanilla extract – 1 tsp
• 🥄 Heavy cream – 2 tbsp
• 🍓 Raspberry reduction (recipe below)
• 🧂 Salt – ¼ tsp

Raspberry Sauce:

• 🍓 Raspberries (fresh or frozen) – 2 cups
• 🍋 Freshly squeezed lemon juice – 1 tbsp
• 🍚 White granulated sugar – ¼ cup

Necessary Tools for White Chocolate Raspberry Cupcakes

To make these cupcakes, you’ll need the following kitchen tools:

• Cupcake tin – A 12-cup muffin pan.
• Cupcake liners – To line the cupcake tin.
• Electric hand mixer – To blend the ingredients for the batter and frosting.
• Stand mixer (optional) – For making the frosting if you want a smoother, fluffier result.
• Piping bags and tips – To frost the cupcakes beautifully.
• Saucepan – To cook the raspberry sauce.
• Rubber spatula – To fold the batter gently and avoid over-mixing.
• Sifter – For sifting dry ingredients.

Ingredient Swaps and Additions

Feel free to experiment with the recipe by swapping or adding ingredients to suit your taste preferences or dietary needs:

• Gluten-Free: Use a gluten-free all-purpose flour blend to make this recipe gluten-free.
• Dairy-Free: Moreover, substitute the butter and heavy cream with vegan alternatives like coconut oil and coconut cream.
• Berry Twist: If you love strawberries or blackberries, swap out the raspberries for your favorite berry!
• Lemon Zest: Furthermore, add a teaspoon of lemon zest to the batter for an extra burst of citrusy freshness.

Additionally, for another delicious cupcake recipe, check out these Vanilla Cupcakes from RecipeTin Eats.

Step-by-Step Instructions of White Chocolate Raspberry Cupcakes

1. Make the Vanilla Cupcakes:

1. Preheat your oven to 175°C (347°F) and line a cupcake tin with muffin liners.
2. In a large mixing bowl, beat the softened butter and sugar together using an electric hand mixer until the mixture is light and fluffy (about 3 minutes).
3. Then, add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the milk while mixing on low speed until just incorporated.
5. After that, sift the flour, baking powder, and salt into the wet mixture. Gently fold it in using a rubber spatula to avoid overworking the batter.
6. In a separate bowl, combine the baking soda and vinegar, then fold this into the batter.
7. Spoon the batter into the cupcake tin, filling each cup about three-quarters full.
8. Then, bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool on a wire rack until they reach room temperature.

2. Make the Raspberry Sauce:

1. In a saucepan, combine the raspberries, lemon juice, and sugar. Then, cook over medium heat for 10 minutes, stirring occasionally.
2. Later, mash the raspberries slightly, then strain the sauce through a fine sieve to remove seeds.

3. Make the White Chocolate Frosting:

1. Melt the white chocolate in the microwave in 20-second intervals, stirring each time. Let it cool to room temperature.
2. Using a stand mixer or electric hand mixer, beat the softened butter until pale and fluffy (about 3 minutes).
3. Then, gradually add the sifted powdered sugar and beat until well combined.
4. Thereafter, slowly add the melted white chocolate, vanilla extract, and heavy cream, continuing to mix on low speed.
5. After that, whip the frosting on high speed for 4 minutes until it’s light and airy.
6. Gently fold in the cooled raspberry reduction, reserving 6 tablespoons to fill the cupcakes.

4. Assemble the Cupcakes:

1. Make a small hole in the center of each cooled cupcake using a small spoon or a cupcake corer.
2. After that, fill each hole with the reserved raspberry sauce.
3. Then, transfer the white chocolate frosting to a piping bag and pipe a generous swirl on top of each cupcake.
4. Finally, garnish with fresh raspberries, white chocolate shavings, or a mint leaf.

Pro Tips for Success of White Chocolate Raspberry Cupcakes

• Room Temperature Ingredients: Ensure that the butter, eggs, and milk are all at room temperature before using them.
• Don’t Overmix: Once you add the dry ingredients to the wet ones, mix just until they are incorporated.
• Let the Cupcakes Cool Completely: Furthermore, make sure the cupcakes are fully cooled before frosting them.
• Chill the Frosting: If the frosting feels too soft or runny, refrigerate it for 30 minutes before using it to pipe on the cupcakes.

Serving Suggestions

• Serve these cupcakes as a delightful dessert at a brunch gathering, baby shower, or birthday party.
• Furthermore, pair them with a cold glass of sparkling lemonade or a sweet iced tea for the ultimate summer treat.
• Moreover, for a more decadent dessert, serve with a scoop of vanilla ice cream on the side.

Storing and Reheating

• Storing: These cupcakes can be stored in an airtight container at room temperature for up to 2 days. If you have leftovers, refrigerate them to maintain freshness.
• Freezing: While these cupcakes can be frozen, I recommend storing them without frosting.
• Reheating: Additionally, if refrigerated, allow the cupcakes to come to room temperature before serving. If you’ve frozen them, let them thaw in the fridge overnight.

Nutritional Information

Here’s a quick look at the nutritional content for each White Chocolate Raspberry Cupcake (without frosting):

• Calories: 250 kcal
• Protein: 3g
• Carbohydrates: 35g
• Fat: 12g
• Fiber: 1g
• Sugar: 22g

FAQs

1. Can I use frozen raspberries for the filling?

Yes, you can use frozen raspberries. Just make sure to thaw them before making the raspberry sauce.

2. How can I make these cupcakes gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, ensuring it’s one-to-one in ratio.

3. What can I substitute for white chocolate in the frosting?

If you’re not a fan of white chocolate, you can use milk chocolate or dark chocolate for a different flavor profile.

4. Can I make the raspberry sauce ahead of time?

Yes, you can make the raspberry sauce a day ahead. Store it in the fridge in an airtight container.

5. How long do these cupcakes last?

These cupcakes will last 2-3 days at room temperature and up to a week in the fridge.

Conclusion

These White Chocolate Raspberry Cupcakes are the perfect balance of indulgence and sophistication. Whether you’re serving them at a celebration or enjoying them as an afternoon treat, they are sure to become a favorite. The fluffy vanilla base, creamy white chocolate frosting, and tart raspberry center will leave everyone asking for seconds. Happy baking!

Furthermore, if you’re in the mood for a festive treat, try these Peppermint Mocha Cupcakes from Savory Splash.

White Chocolate Raspberry Cupcakes

These White Chocolate Raspberry Cupcakes are a perfect balance of creamy white chocolate and tangy raspberries, making them a delightful treat for any occasion. Topped with a luscious white chocolate frosting, they’re sure to be a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 12 Cupcakes

Equipment

• Muffin tin
• Paper liners
• Mixing bowls
• Hand mixer or stand mixer
• Whisk
• Spatula
• Toothpick

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup white chocolate chips
• 1/2 cup fresh raspberries

Instructions

 

• Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large bowl, cream together butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
• Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the flour mixture.
• Gently fold in white chocolate chips and raspberries.
• Divide the batter evenly among the cupcake liners.
• Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
• Allow cupcakes to cool completely before frosting.

Notes

Be careful not to overmix the batter to ensure the cupcakes stay soft and fluffy.
You can substitute the raspberries with other berries such as strawberries or blueberries for a variation.
If you prefer, you can add extra white chocolate chips on top of the cupcakes before baking for a richer flavor.