These raspberry white chocolate cupcakes are soft and fluffy with silky white chocolate buttercream and tempting raspberry jam filling.
Why this recipe works
These delicate raspberry white chocolate cupcakes are a lovely addition to bridal or baby showers as well as birthdays or afternoon tea. Rich white chocolate buttercream is the perfect topping for an airy, soft cupcake base. Throw some fresh raspberries and jam into the mix for a decadent, show-stopping treat!
If you’re a raspberry lover, you may want to hop over to my raspberry dream poke cake for another sweet-tart dessert recipe where raspberry is the star of the show.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – We’re making a homemade cupcake batter with fresh raspberries that bakes up into a fluffy cake. Be sure to allow your eggs, milk, sour cream, and butter to come to room temperature before beginning. You could substitute the sour cream for plain yogurt if preferred. If you’d like to save some time, opt for a cake mix in its place, but don’t forget the raspberries!
FROSTING – This buttercream frosting is made with white chocolate chips, softened unsalted butter, and powdered sugar. You may substitute for your favorite homemade frosting, a lemon frosting would taste delicious with these cupcakes, or simply use a canned frosting for quicker results.
How to Make Raspberry White Chocolate Cupcakes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350°F. Line a muffin pan with cupcake liners. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter, vanilla, and sugar with an electric mixer until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition. Mix in sour cream and milk.
- Fold the dry ingredients into the batter, mixing just until combined.
- Using a rubber spatula, gently fold in the raspberries, stirring just until combined.
- Fill the cupcake liners about 3/4 of the way. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- Make the buttercream by mixing together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and mix until smooth.
- Using a small knife or a piping nozzle, cut out the centers of the cupcakes. Fill in the centers with raspberry jam.
- Pipe the buttercream onto cupcakes. Decorate each cupcake with a square of white chocolate, a fresh raspberry, rosemary, and sprinkles.
Frequently Asked Questions & Expert Tips
Absolutely! This recipe is a beautiful base for lots of different fruit jams. Strawberry jam or homemade berry jam would make delicious fillings as well as blackberry and blueberry.
Yes, these cupcakes can be made a day or two in advance. I’d suggest holding off on the buttercream until the day of as storing it in the fridge will cause the white chocolate to harden. Store the unfrosted jam-filled cupcakes in an air-tight container in the refrigerator or freezer until you’re ready to frost and serve.
Serving Suggestions
This cupcake recipe isn’t complete without a garnish of fresh raspberries, rosemary sprigs, white chocolate squares, and nonpareils sprinkles, but there are many different ways you could decorate these beauties. For showers or birthdays, grab some cute cupcake toppers or simply garnish with a raspberry on top to keep it simple. For the Fourth of July, decorate with raspberries and blueberries on top.
Raspberry white chocolate cupcakes are great for Valentine’s Day, Easter, birthdays, bridal and baby showers, or afternoon tea. Serve at room temperature, towered on a cupcake stand or on a baking sheet.
More Cupcake Recipes
- S’mores Cupcakes
- Bee Cupcake Toppers
- Bunny Butt Cupcakes
- American Flag Cupcakes
- Watermelon Poke Cupcakes
- 3 Ingredient Cherry Cupcakes
- Pound Cake Cupcakes
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Raspberry White Chocolate Cupcakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Cupcake
- 1 ¾ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 oz unsalted butter softened, 1 stick
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 2 eggs room temperature
- ½ cup sour cream room temperature, or plain yogurt
- ¼ cup milk room temperature
- ½ cup raspberries
- ¾ cup raspberry jam for filling
White Chocolate Buttercream
- 8 oz unsalted butter room temperature, 2 sticks
- 1 cup powdered sugar
- ¾ cup white chocolate chips melted and cooled
Optional Garnish
- raspberries
- rosemary
- white chocolate squares
- nonpariel sprinkles
Things You’ll Need
Before You Begin
- The nutrition facts stated here do not include any garnishes.
- Be sure butter, milk, eggs, and sour cream come to room temp before beginning.
- Store leftover cupcakes in an air-tight container in the refrigerator for up to 5 days.
Instructions
- Preheat oven to 350°F. Line a muffin pan with cupcake liners. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter, vanilla, and sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition. Mix in sour cream and milk.
- Fold the dry ingredients into the batter, mixing just until combined.
- Using a rubber spatula, gently fold the raspberries, stirring just until combined.
- Fill the cupcake liners about 3/4 of the way. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- Make the buttercream by mixing together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and mix until smooth.
- Using a small knife or a piping nozzle, cut out the centers of the cupcakes. Fill in the centers with raspberry jam.
- Pipe the buttercream onto cupcakes. Decorate each cupcake with a square of white chocolate, a fresh raspberry, rosemary, and sprinkles.
Nutrition
July 31st is National Raspberry Cake Day.
Amanda Davis
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Janis Pond says
I made the cupcakes. They had a wonderful taste but were very sticky feeling and were not light and fluffy. Please tell me what I did wrong. I want to get it right.
Janis says
I tried making them today. I just wanted a good white cupcake recipe but mine did not come out right. I know I didn’t do something right. After I added the sour cream and milk it has an almost “curdled” look to it. Don’t think it was supposed to look like that. They were “sticky” when they came out of the oven but the toothpick came out clean even after they cooled they are sticky.What did I do wrong? I won’t quit until I get them right.
I gave the recipe a 5 star because I know they are good. I just messed up.
Danijela says
I made your blueberry cake yesterday and it was delicious. Can’t wait to try this one
LeeAnn Bachman says
How much sugar? There is none in the ingredient list!
Amanda Formaro says
Thank you for pointing that out LeeAnn! I’ve corrected the recipe. It’s 1 cup granulated sugar.
Susan J. Taylor says
Looks absolutly yummy and I am excited to try them out on my family and my friends.
Renate says
I made the cupcakes and filling but changed the frosting. The white chocolate butter sounded too sweet and rich for my taste. I used a cream cheese, vanilla and cinnamon frosting. I liked the way they came out but will put more lemon zest in the cake batter next time.
Gina says
I made the raspberry filling and it did not come out right. I don’t know what I did. I followed to a “t”. Mine is runny and not a gel like form like yours is pictured. :(
Amanda Formaro says
Sorry to hear you had trouble Gina. Did you see this note in the post:
I followed the recipe for the filling, only I simmered mine about twice the amount of time as it called for. Many of the reviews said to double the cornstarch, but that’s not necessary. All that’s needed to thicken the mixture is to simmer it longer. However, that reduced the amount of filling too, so next time I would use 10 ounces of berries instead of 8.
Sometimes it will thicken up as it cools as well.
Rose says
I had the same problem. I thought maybe it would thicken more as it cooled, but it didn’t. So I simmered it again, a lot longer. That didn’t work either. I then added more cornstarch and simmered it longer. But it still didn’t work. It tasted great, but it was like a raspberry syrup rather than the jelly like consistency that I was hoping for. It seeped into the cupcakes overnight, but one of my tasters said he loved that the cupcakes. I used a different white chocolate frosting, as I prefer cream cheese based frostings. These were yummy. And the cupcake texture was absolutely amazing. Thanks Amanda!
Jeannie says
I made these to take to work and they are delicious! However, I found out that if you make the frosting the night before you should NOT put it in the fridge as the white chocolate hardens up again and the frosting becomes as hard as a rock. I couldn’t even stick a spoon in it! I was able to nuke it and get it to soften back up, but it didn’t have the same texture. Still tasted good though. Thanks for the recipe!
Amanda Formaro says
Oh no! I’m glad it worked out in the end, so sorry about that and thank you for letting me know. I will add that note to the post!
tesha ellis says
Beautiful desert.
Amanda Formaro says
Thank you Tesha!
She says
These look amazing and I am planning to make them for my friend’s First Communion. If necessary, how would I substitute raspberry jam for the raspberries?
Amanda Formaro says
Hi She! Simply replace the filling with the jam and then garnish tops with fresh raspberries. Hope you love them as much as I did!
Ashley says
I love this recipe!! I made it the original way, and the frosting was a little too sweet for me. But this has the BEST texture of any cake I’ve ever had. So I added more lemon zest, some lemon extract and made a lemon buttercream to make some killer Raspberry (or strawberry!) Lemonade Cupcakes. I just love them!! Best texture ever, hands down
Amanda Formaro says
Sounds delicious Ashley!
Janice says
Almost done making these. My daughter, who just finished culinary school says the reason your frosting looks like that is because it “broke”. Easy to fix by either beating in a little milk on a thick frosting or a little more sugar on a thin frosting. I’ve learned a lot of little tips since she finished school earlier this month.
Amanda says
Awesome thanks for the info Janice!
Megan's Cookin' says
Ohhhh yummy! I want. :)
Lana @ Never Enough Thyme says
I just love cupcakes – instant portion control! And I’d need some control around these beauties! Just lovely, Amanda.
Cathy @ Noble Pig says
I love raspberries in baking but I am more in love wih the turkey baster idea, very smart thinking.
Avanika {Yumsilicious Bakes} says
I wish we had raspberries over here. This looks delicious. The frosting seems perfect, I’m not a fan of those mountains of frosting either.
Lubna Karim says
Wow….lovely cup cakes…i love raspberry filled cupcakes…..
I'm At Home Baking says
Ohhhh, yummy!!! These look wonderful!
Brenda @ a farmgirl's dabbles says
These look delicious – I LOVE raspberries!
Katrina says
Yum! That filling looks delicious. I love raspberries. My favorite of all berries. Pinned.