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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