Raspberry & White Chocolate Cupcakes

Raspberry and white chocolate is a match made in dessert heaven—delicately sweet, slightly tangy, creamy, and luxurious. These Raspberry & White Chocolate Cupcakes are the perfect embodiment of that flavor harmony. Each cupcake is a tender vanilla-based sponge enriched with velvety white chocolate chips, topped with a luscious swirl of cream cheese or white chocolate buttercream, and crowned with juicy fresh raspberries and a dusting of powdered sugar. These cupcakes are a treat for both the eyes and the taste buds—elegant enough for weddings or brunches, but simple enough for casual afternoon tea.

Whether you’re celebrating a special occasion or just treating yourself to something beautiful and delicious, these cupcakes are a sure hit. Let’s get into every detail to help you bake these stunning beauties right in your kitchen.

Ingredients:

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• ½ cup (120ml) whole milk, room temperature

• ½ cup (90g) white chocolate chips or chunks

• ¾ cup (100g) fresh raspberries, halved if large

For the White Chocolate Buttercream or Cream Cheese Frosting:

• ½ cup (115g) unsalted butter, softened

• 8 oz (226g) cream cheese, softened (optional, if making cream cheese frosting)

• 2 ½ – 3 cups (300g) powdered sugar, sifted

• 4 oz (115g) melted and cooled white chocolate

• 1 tsp vanilla extract

• Pinch of salt

• 1–2 tbsp heavy cream (as needed for consistency)

For Garnish:

• Fresh raspberries (1 per cupcake or more)

• Fresh mint leaves (optional)

• Powdered sugar for dusting

Preparation:

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This will ensure even leavening and a smooth batter later on.

Step 3: Cream Butter and Sugar

In a large mixing bowl, using a hand mixer or stand mixer, beat the softened butter and granulated sugar together on medium-high speed for 2–3 minutes until pale, fluffy, and creamy.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, mixing well after each addition. Add vanilla extract and mix until smooth. Scrape down the sides of the bowl as needed.

Step 5: Combine Wet and Dry

With the mixer on low, add half the dry ingredients, then the milk, followed by the remaining dry ingredients. Mix just until combined—do not overmix.

Step 6: Fold in White Chocolate and Raspberries

Gently fold in the white chocolate chips and raspberries using a spatula. Be careful not to crush the raspberries too much, as they will break down while baking.

Step 7: Fill and Bake

Scoop the batter into the lined cupcake tin, filling each liner about ⅔ full. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Frosting

In a clean bowl, beat the butter (and cream cheese, if using) until smooth. Add the cooled melted white chocolate and vanilla extract, then gradually mix in the powdered sugar. Beat until light and fluffy, adjusting consistency with heavy cream if needed.

Step 9: Decorate

Pipe the frosting onto the cooled cupcakes using a piping bag with a star tip. Top each with fresh raspberries and mint leaves. Dust lightly with powdered sugar for an elegant finish.

Variation

• Lemon Twist: Add 1 tsp of lemon zest to the batter for a fresh citrusy note that complements the raspberries.

• Jam-Filled Centers: Hollow out the center of each baked cupcake and spoon in a teaspoon of raspberry jam before frosting.

• Gluten-Free: Substitute the flour with a 1:1 gluten-free baking blend.

• White Chocolate Ganache Frosting: Instead of buttercream, whip up a white chocolate ganache for an extra silky finish.

Cooking Note:

• White chocolate can be prone to seizing if overheated. Melt it gently using a double boiler or in 15-second intervals in the microwave, stirring often.

• Use room temperature ingredients to ensure a smoother batter and even baking.

• Don’t overmix the batter once the flour is added; this keeps the cupcakes soft and tender.

Serving Suggestions:

• Perfect for baby showers, bridal brunches, spring picnics, or Mother’s Day.

• Serve alongside a pot of Earl Grey tea, lavender latte, or sparkling rosé.

• Plate each cupcake on a mini dessert stand for elegant individual presentation.

Tips:

• To keep raspberries from sinking, toss them in a tablespoon of flour before folding them into the batter.

• Chill the frosting for 10–15 minutes before piping if it becomes too soft.

• Use high-quality white chocolate (not candy melts) for the best flavor and smoothness in the frosting.

Prep Time:

20 minutes

Cooking Time:

20 minutes

Total Time:

40 minutes

Nutritional Information (per cupcake, approx.):

• Calories: 325

• Protein: 3g

• Sodium: 120mg

• Total Fat: 18g

• Saturated Fat: 11g

• Carbohydrates: 36g

• Sugars: 26g

• Fiber: 1g

FAQs

Can I use frozen raspberries?

Yes, but do not thaw them before adding to the batter. Thawed raspberries can be too soft and may tint the batter pink.

Can I make these ahead of time?

Absolutely. You can bake the cupcakes a day in advance and store them unfrosted in an airtight container. Frost just before serving for best texture.

How should I store leftovers?

Keep the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.

Can I freeze these cupcakes?

Yes. Freeze the unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge and frost before serving.

What frosting pairs best—cream cheese or buttercream?

Both are delicious. Cream cheese offers a slight tanginess that contrasts nicely with sweet white chocolate and tart raspberries, while buttercream is richer and more indulgent.

Conclusion

These Raspberry & White Chocolate Cupcakes are a bakery-worthy treat you can create right at home. They combine the richness of white chocolate with the bright, tart zing of raspberries, resulting in a cupcake that’s both refined and deeply satisfying. Whether you’re looking to impress guests or indulge in a bit of self-care, this recipe delivers elegance, flavor, and joy in every bite. With their charming appearance and luxurious taste, they’re bound to become a favorite in your baking repertoire.

So gather your ingredients, put on your apron, and enjoy the sweet magic of baking these irresistible raspberry cupcakes.

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