Raspberry and White Chocolate Cupcakes
Raspberry and White Chocolate Cupcakes are the perfect blend of fruity brightness and creamy sweetness. These bakery-style treats feature a moist vanilla cupcake infused with melted white chocolate and studded with juicy raspberries, all topped with a silky white chocolate buttercream. Whether you’re baking for a special occasion or just need a little something sweet, these cupcakes deliver.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
This recipe is a favorite in our house, especially during berry season. There’s something magical about how the tart raspberries balance out the richness of the white chocolate. We love bringing these to brunches, parties, or simply enjoying them with a cup of coffee on a quiet afternoon.
If you love this combo, don’t miss our other fruity favorites like our Raspberry Chocolate Bars, Raspberry Cream Cheese Thumbprint Cookies, and Cherry and Chocolate Brownies.
Why You’ll Love This Recipe
- Bakery-Style Cupcakes at Home: You get that pro-level look and flavor without fancy equipment.
- Perfect Flavor Balance: The tartness of raspberries cuts through the creamy sweetness of white chocolate.
- Easy to Make: Simple steps and pantry staples make this recipe totally doable.
- Show-Stopping Finish: That swirl of white chocolate buttercream is always a crowd-pleaser.
Ingredients
Raspberry and White Chocolate Cupcakes
Equipment
- Muffin Tin
- mixing bowls
- Electric Mixer
- Rubber Spatula
- Piping bag or offset spatula
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips melted and slightly cooled
- 1 cup fresh or frozen raspberries if frozen, don’t thaw
White Chocolate Buttercream
- ¾ cup unsalted butter softened
- 2 cups powdered sugar
- ½ cup white chocolate chips melted and cooled
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk as needed
Instructions
- Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the melted butter, eggs, milk, vanilla, and melted white chocolate until smooth.
- Add the wet ingredients to the dry and stir just until combined.
- Gently fold in the raspberries.
- Divide the batter evenly among the liners.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
- Beat the softened butter until creamy.
- Add powdered sugar and mix until fluffy.
- Beat in the melted white chocolate and vanilla.
- Add milk 1 tbsp at a time until you reach a smooth, spreadable consistency.
- Pipe or spread the frosting onto cooled cupcakes.
- Top with a raspberry or a sprinkle of white chocolate shavings if you like.
Notes
- Coat raspberries in flour before folding into batter.
- Don’t overmix the batter—a few lumps are okay.
- Let cupcakes cool completely before frosting.
Storage:
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost fresh.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Add lemon zest: A bit of citrus zest in the batter brightens the flavor even more.
- Try a raspberry jam center: Pipe in some jam before frosting for a fun surprise.
- Toss raspberries with a little flour before folding them in to help prevent sinking.
- Let the melted white chocolate cool slightly before mixing into the batter.
- Use room temperature ingredients for a smoother batter and frosting.
- For neat frosting, chill cupcakes for 10 minutes before piping.
FAQ
Do you have questions about this raspberry white chocolate cupcakes recipe? Here are the answers to the most commonly asked questions.
Yes! Just don’t thaw them before adding to the batter.
Absolutely. Bake the cupcakes a day ahead and frost before serving.
Insert a toothpick into the center—it should come out clean or with a few moist crumbs.
More Cupcake Recipes You May Love
