White Chocolate Raspberry Cupcakes Recipe

Introduction

These White Chocolate Raspberry Cupcakes combine a delicate white chocolate base with a tangy, homemade raspberry frosting for a perfect balance of sweet and tart. Light and fluffy, they’re ideal for special occasions or a delightful treat any day.

Ingredients

• 3 ounces white chocolate (85 grams)
• 1/2 cup whole milk (120 ml) (2% works too)
• 1 1/2 cups cake flour (180 grams) (sifted)
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter (75 grams) (cut into cubes)
• 3/4 cup granulated sugar (150 grams)
• 1 tablespoon vegetable oil (15 ml) (or canola oil)
• 2 large egg whites (discard the yolks)
• 1 teaspoon vanilla extract
• 3/4 cup raspberries (188 grams)
• 4 ounces white chocolate (112 grams)
• 3/4 cup unsalted butter (168 grams) (softened to room temperature)
• 3-4 cups powdered sugar (330-440 grams) (as needed)
• 1/4 teaspoon salt
• 1-2 tablespoons whipping cream (as needed)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
2. Step 2: Finely chop 3 ounces of white chocolate and place it in a heatproof bowl.
3. Step 3: Warm the milk, then pour it over the chopped white chocolate. Stir and let sit for 2 minutes. Microwave on medium power for 45 seconds, stir, and microwave again for 30 seconds if needed until melted. Set aside.
4. Step 4: Sift together cake flour, baking powder, and salt; whisk briefly and set aside.
5. Step 5: In a large bowl, beat the cubed butter and granulated sugar until fluffy. Add the vegetable oil and vanilla extract and mix well.
6. Step 6: Ensure egg whites are at room temperature, then beat them into the butter mixture one at a time, scraping the bowl after each addition.
7. Step 7: On low speed, add about one-third of the flour mixture, then half of the milk and white chocolate mixture. Follow with another third of the flour, the remaining milk, and then the rest of the flour, mixing until smooth but not overmixed.
8. Step 8: Divide the batter evenly among the cupcake liners.
9. Step 9: Bake for 19-22 minutes or until a toothpick inserted comes out clean or with few crumbs.
10. Step 10: Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Step 11: For the frosting, pulse raspberries in a blender until smooth. Strain through a fine sieve to remove seeds.
12. Step 12: Place the raspberry puree in a saucepan over low-medium heat and simmer gently, stirring constantly, until it reduces to about one-quarter the original volume and thickens like jam, about 20 minutes. Cool completely.
13. Step 13: Chop 4 ounces of white chocolate for the frosting and melt in the microwave on medium power in 45-second increments, stirring in between, until smooth. Let cool to room temperature.
14. Step 14: Beat softened butter until smooth, then add the cooled white chocolate and mix well.
15. Step 15: Beat in 1 cup powdered sugar and 1 tablespoon cooled raspberry puree, ensuring the puree is cool to avoid melting the frosting.
16. Step 16: Continue to alternate adding powdered sugar (about 1 cup at a time) and raspberry puree (1 tablespoon) until desired flavor and consistency are reached. Chill if frosting is too soft.
17. Step 17: Frost the cooled cupcakes using a knife or a piping bag with your favorite tip. Enjoy!

Tips & Variations

• Use room temperature egg whites to help create a lighter batter and better volume.
• If fresh raspberries are unavailable, substitute with thawed frozen raspberries or raspberry jam for the frosting.
• For an extra moisture boost, brush baked cupcakes with a simple syrup before frosting.
• To make a dairy-free version, substitute butter with margarine and use a plant-based milk alternative.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. Frosting may stiffen in the fridge; allow it to soften slightly before eating. Cupcakes can be frozen without frosting for up to 2 months; thaw thoroughly before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white chocolate chips instead of bars?

Yes, white chocolate chips can be used, but finely chopping white chocolate bars helps it melt smoother and evenly in the batter and frosting.

How do I prevent the frosting from melting?

Make sure the raspberry puree is completely cooled before adding it to the frosting, and keep the frosting chilled if your kitchen is warm. Using room temperature ingredients but not warm ones helps maintain the frosting’s texture.

White Chocolate Raspberry Cupcakes Recipe

Print Recipe

★★★★★

4.5 from 54 reviews

Delight in these sumptuous White Chocolate Raspberry Cupcakes featuring a moist, tender crumb infused with melted white chocolate and fluffy white chocolate raspberry frosting made with fresh raspberry puree and creamy butter. Perfectly balanced sweetness and tartness make these cupcakes an elegant treat for any occasion.

• Author: Nora
• Prep Time: 25 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcakes

• 3 ounces white chocolate (85 grams)
• 1/2 cup whole milk (120 ml) (2% milk can be used too)
• 1 1/2 cups cake flour (180 grams), sifted
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter (75 grams), cut into cubes
• 3/4 cup granulated sugar (150 grams)
• 1 tablespoon vegetable oil (15 ml) or canola oil
• 2 large egg whites (discard the yolks)
• 1 teaspoon vanilla extract

Frosting

• 3/4 cup raspberries (188 grams)
• 4 ounces white chocolate (112 grams)
• 3/4 cup unsalted butter (168 grams), softened to room temperature
• 3–4 cups powdered sugar (330–440 grams), as needed
• 1/4 teaspoon salt
• 1–2 tablespoons whipping cream, as needed

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C) and line a 12-cavity muffin tin with cupcake liners to ensure easy removal after baking.
2. Melt White Chocolate: Finely chop 3 ounces of white chocolate and place it in a heatproof bowl. Warm the milk until just hot, pour it over the chocolate, and let it sit for 2 minutes. Microwave on medium power for 45 seconds, stir, and if needed microwave an additional 30 seconds on medium to fully melt the chocolate. Set aside.
3. Mix Dry Ingredients: Sift together the cake flour, baking powder, and salt, then whisk to combine evenly. Set aside.
4. Make the Batter: In a large bowl, beat the cubed butter and granulated sugar until light and fluffy. Add vegetable oil and vanilla extract, mixing well. Gradually add egg whites one at a time, beating well after each addition and scraping down the bowl to ensure full incorporation.
5. Combine Batter and Dry Mixture: With the mixer on low speed, add about one-third of the flour mixture, followed by half of the melted white chocolate and milk mixture. Then add another third of the flour mix, remaining milk mixture, and finally the remaining flour mixture. Mix until the batter is smooth and lump-free, preferably finishing the last mixing steps by hand to avoid overmixing.
6. Fill and Bake: Evenly divide the batter among the cupcake liners. Bake in the center of the oven for 19-22 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached.
7. Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
8. Prepare Raspberry Puree: Pulse raspberries in a blender until smooth. Push the puree through a fine sieve to remove seeds using a spoon or rubber spatula, discarding the seeds.
9. Cook Down Raspberry Puree: Heat the pureed raspberries in a saucepan over low-medium heat, stirring constantly. Bring to a slow boil and cook for about 20 minutes until the mixture reduces to roughly one-quarter volume and thickens to a jam-like consistency. Remove from heat and cool completely; refrigerate to speed cooling if desired.
10. Melt White Chocolate for Frosting: Finely chop the 4 ounces of white chocolate and microwave in a heatproof bowl for 45 seconds on medium power. Stir, then repeat microwaving and stirring until smooth. Let cool to room temperature.
11. Make Frosting Base: In a large bowl, beat the softened butter until creamy and smooth. Gradually beat in the cooled melted white chocolate until fully combined.
12. Add Powdered Sugar and Raspberry Puree: Beat in 1 cup powdered sugar, then 1 tablespoon of the cooled raspberry puree. Continue alternating additions of powdered sugar and raspberry puree, about 1 cup and 1 tablespoon at a time, until desired flavor and consistency are reached. If frosting is too thin, chill briefly to firm up.
13. Decorate Cupcakes: Frost the cooled cupcakes using a knife or transfer the frosting to a piping bag fitted with a 1M tip and pipe decorative swirls onto each cupcake.

Notes

• Use medium power on the microwave when melting chocolate to prevent burning.
• Raspberry puree must be fully cooled before mixing into frosting to avoid melting the butter mixture.
• Finishing the batter mixing by hand prevents overmixing and keeps cupcakes tender.
• If frosting is too thin, refrigerate briefly to help it firm up before decorating.
• Be sure egg whites are at room temperature to achieve better volume when beating.

Keywords: white chocolate cupcakes, raspberry frosting, white chocolate raspberry cupcakes, homemade cupcakes, dessert cupcakes