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White Chocolate Raspberry Cupcakes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/white-chocolate-raspberry-cupcakes-recipe/