Aerial view of white chocolate raspberry cupcakes with swirled buttercream, garnished with raspberries and white chocolate shavings, on a marble countertop, surrounded by vintage mixing bowls and raspberry compote.

White Chocolate Raspberry Cupcakes: A Decadent Delight

Indulge in the perfect combination of rich white chocolate and tart raspberries with these exquisite cupcakes. Each bite offers moist, tender cake infused with raspberry flavor, topped with a smooth and creamy white chocolate frosting. Whether for a special occasion or a luxurious treat, these cupcakes deliver elegance and sweetness in every mouthful.

For baking enthusiasts looking to create these delectable desserts, having quality baking tools and ingredients is essential. You can find a great selection of baking essentials including white chocolate and raspberry ingredients here to perfect your cupcakes.

Key Info:

Prep Time: 25-35 minutes

Cook Time: 18-23 minutes

Total Time: 60-90 minutes

Servings: 12-15 cupcakes

Difficulty: Moderate

Dietary: Vegetarian

Equipment Needed:
Ingredients:

Cupcake Batter:

  • 1½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup buttermilk
  • ½ cup fresh raspberries
  • ¼ cup white chocolate chips
  • 1½ tsp baking powder
  • Vanilla extract

Raspberry Filling:

  • 1 cup fresh raspberries
  • 2 tbsp sugar
  • Splash of lemon juice

White Chocolate Buttercream:

  • 1 cup unsalted butter
  • 2 cups powdered sugar
  • ¼ cup melted white chocolate
  • Vanilla extract
Pro Tips:
  • Room temperature ingredients blend better
  • Don’t overmix the batter
  • Fold raspberries gently to prevent breaking
Cinematic overhead view of creamy batter being mixed in a steel bowl, with fresh raspberries and white chocolate chips on a marble countertop, warm kitchen lighting, flour dusting, and a vintage hand mixer.

Method:
  1. Preheat oven to 350°F
  2. Cream butter and sugar until fluffy
  3. Add eggs one at a time
  4. Mix dry ingredients separately
  5. Alternately add dry ingredients and milk to batter
  6. Gently fold in raspberries and white chocolate
  7. Fill cupcake liners ⅔ full
  8. Bake 18-22 minutes
  9. Cool completely
Raspberry Filling:
  1. Simmer raspberries with sugar
  2. Strain for seedless option
  3. Cool completely
Buttercream:
  1. Whip butter until creamy
  2. Add melted white chocolate
  3. Gradually mix in powdered sugar
  4. Fold in raspberry reduction (optional)
Assembly:
  1. Core cupcake centers
  2. Fill with raspberry sauce
  3. Pipe buttercream on top
  4. Garnish with fresh raspberries or white chocolate shavings
Luxurious close-up of elegantly piped white chocolate buttercream cupcakes adorned with fresh raspberries and white chocolate shavings, displayed on a rustic wooden board with soft natural light illuminating the scene.

Storage:
Variations:
  • Gluten-free: Use GF flour blend
  • Vegan: Substitute dairy ingredients
  • Mini cupcakes: Reduce baking time to 10-12 minutes
Common Mistakes:
  • Overmixing batter
  • Overbaking
  • Adding hot chocolate to frosting
  • Overfilling cupcake wells

Enjoy your decadent, berry-licious cupcakes!

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