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A vanilla cupcake with white frosting, topped with a raspberry and white chocolate shavings, sits on a plate with fresh raspberries and pieces of white chocolate.
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Raspberry and White Chocolate Cupcakes

These Raspberry and White Chocolate Cupcakes are bursting with fresh berries and topped with a rich, white chocolate buttercream. Perfectly balanced and bakery-worthy, they’re easy enough to make any day special.
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Course: Cupcakes
Cuisine: American
Servings: 12 Cupcakes
Calories: 474kcal
Author: Wendy

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.

Nutrition

Serving: 1Cupcake | Calories: 474kcal | Carbohydrates: 59g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 182mg | Potassium: 109mg | Fiber: 1g | Sugar: 46g | Vitamin A: 657IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg