Why You’ll Love This Recipe

These cupcakes are the ultimate dessert for anyone who loves the combination of fruity raspberries and rich white chocolate. The fluffy vanilla base provides the perfect backdrop for the juicy raspberries and gooey white chocolate chunks, while the creamy white chocolate frosting adds an extra layer of indulgence. They’re easy to make, fun to decorate, and even better to eat, making them a go-to treat for any special event or just because!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup whole milk, room temperature
1 cup fresh raspberries
½ cup white chocolate chunks or chips

For the Frosting:

½ cup unsalted butter, softened
2 cups powdered sugar
4 oz white chocolate, melted and cooled
1 teaspoon vanilla extract
3 tablespoons heavy cream (as needed)

For Garnish:

Fresh raspberries

Directions

1. Prepare the Cupcakes

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined (do not overmix).
Gently fold in the raspberries and white chocolate chunks, being careful not to crush the raspberries.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

2. Prepare the Frosting

Beat the softened butter in a bowl until creamy and smooth.
Gradually add the powdered sugar, mixing until fully incorporated.
Mix in the melted and cooled white chocolate and vanilla extract.
Add the heavy cream, one tablespoon at a time, until you reach the desired frosting consistency. You want it to be smooth and spreadable.

3. Assemble the Cupcakes

Once the cupcakes have cooled completely, frost them generously with the white chocolate frosting using a spatula or piping bag.
Top each cupcake with a fresh raspberry for garnish and drizzle with extra white chocolate if desired.

Servings and Timing

Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18-20 minutes
Rest Time: 30 minutes (cooling time)
Total Time: 1 hour 10 minutes

Variations and Substitutions

Dairy-Free Version: Use plant-based butter and dairy-free milk (such as almond or oat milk) for a dairy-free version. Ensure the white chocolate is also dairy-free.
Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend instead of regular flour for gluten-free cupcakes.
Raspberry Variation: You can swap fresh raspberries with frozen ones, but make sure to thaw and drain them to avoid excess moisture in the batter.
Chocolate Chips: For an extra chocolatey bite, you can substitute white chocolate chips for the chunks or mix them with some dark chocolate chips for added depth.

Storage/Reheating

Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days.
Refrigeration: If you prefer, you can store the frosted cupcakes in the fridge for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture.
Freezing: These cupcakes freeze well! Freeze them in an airtight container for up to 1 month. Thaw before serving.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used, but be sure to thaw and drain them first to remove any excess moisture that could affect the texture of the cupcakes.

How do I prevent the raspberries from sinking to the bottom?

To prevent the raspberries from sinking, toss them in a little bit of flour before folding them into the batter. This helps them stay suspended while baking.

Can I make the frosting ahead of time?

Yes! You can prepare the frosting a day ahead of time and store it in the fridge. Just give it a good stir and allow it to come to room temperature before using.

How do I get the white chocolate chunks to melt properly for the frosting?

Make sure the white chocolate is melted slowly, using a double boiler or microwave in short intervals, stirring frequently. Let it cool slightly before adding it to the frosting mixture to prevent it from curdling.

Can I make these cupcakes in mini form?

Yes, you can! Simply reduce the baking time to about 12-15 minutes for mini cupcakes. Check doneness with a toothpick.

Conclusion

These Raspberry White Chocolate Cupcakes are a delightful treat that combines the sweet and tart flavor of raspberries with the creamy, rich texture of white chocolate. With their soft and fluffy vanilla base, topped with silky white chocolate frosting and fresh raspberries, these cupcakes are the perfect dessert for any occasion. Whether you’re celebrating or simply indulging in a sweet treat, these cupcakes are sure to impress!

Raspberry White Chocolate Cupcakes

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Raspberry White Chocolate Cupcakes combine fluffy vanilla cupcakes with juicy raspberries and melted white chocolate, topped with a creamy white chocolate frosting and fresh raspberries.

Author: Amy
Prep Time: 20 minutes
Cook Time: 18-20 minutes
Total Time: 1 hour 10 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined (do not overmix).
Gently fold in the raspberries and white chocolate chunks, being careful not to crush the raspberries.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
For the frosting: Beat the softened butter in a bowl until creamy and smooth. Gradually add the powdered sugar, mixing until fully incorporated.
Mix in the melted and cooled white chocolate and vanilla extract. Add the heavy cream, one tablespoon at a time, until you reach the desired frosting consistency. You want it to be smooth and spreadable.
Once the cupcakes have cooled completely, frost them generously with the white chocolate frosting using a spatula or piping bag.
Top each cupcake with a fresh raspberry for garnish and drizzle with extra white chocolate if desired.

Notes

For a dairy-free version, use plant-based butter and dairy-free milk (such as almond or oat milk) for the cupcakes and frosting.

For a gluten-free version, substitute the flour with a 1:1 gluten-free all-purpose flour blend.

If using frozen raspberries, be sure to thaw and drain them to avoid excess moisture in the batter.

For extra chocolatey cupcakes, you can mix in dark chocolate chips or drizzle melted white chocolate on top of the frosting.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 35g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg