Raspberry white chocolate cupcakes have a fluffy vanilla cupcake base filled with sweet, slightly tart raspberry filling, topped with a sweet raspberry white chocolate frosting.
These cupcakes stay extra moist thanks to the raspberry filling and the flavor pairs perfectly with the silky white chocolate icing. Add fresh raspberries and white chocolate shavings to bring the flavors all together. These are the perfect cupcakes for Valentine's Day and all white chocolate lovers!
Raspberry and white chocolate is a flavor match made in heaven! The sweet white chocolate pairs perfectly with the slightly tart raspberries and is a delicious option for birthdays, Valentine's Day, or holidays.
If you're a big white chocolate and raspberry fan, try these White Chocolate Raspberry Cheesecake Bars, Raspberry White Chocolate Bundt Cake, Chocolate Raspberry Truffles with Raspberry Filling.
Prefer a more classic chocolate and raspberry pairing? Try this Chocolate Raspberry Mousse Cake, Chocolate Raspberry Tart, or Raspberry & Vanilla Swiss Roll with Chocolate Ganache!
Or, go for a classic tuxedo cake combination with this triple chocolate mousse cake.
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Why You'll Love This Recipe
Soft cupcakes - these cupcakes have a soft, moist crumb thanks to the combination of butter, oil, and buttermilk.
Fruit filling - fresh, tart raspberries get cooked down and thickened into a quick homemade raspberry jam that gets piped into the core of the cupcakes.
Flavor combination - white chocolate and raspberry is a classic, sweet combination that pairs perfectly together. The white chocolate comes through as a background sweetness, and the raspberries cut through with a fresh, bright flavor.
Ingredients
- Fats. Butter, oil, and buttermilk are used in combination to create a moist, flavorful vanilla cupcake.
- Sugars. Granulated sugar is needed for the cupcake base, and powdered sugar for the white chocolate icing.
- Baking powder. This is the only leavener used to help the cupcakes rise and remain light.
- Cornstarch. This ingredient gets mixed with water and added to the raspberry sauce to thicken the filling.
- White chocolate. A quality white chocolate bar like Ghirardelli or Bakers is a great option. This will not only melt well, but will also taste great.
- Heavy whipping cream. A couple tablespoons of heavy cream gets added to the frosting to loosen it up and make it a soft, pipe-able consistency.
- Raspberries. I opted to use fresh raspberries for the raspberry filling, but you can also use frozen raspberries (directly from frozen).
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Fill the cupcakes with store-bought raspberry jam instead of making your own.
- Use strawberry filling instead of raspberries for a different flavor combination.
- Make the cupcakes in a mini muffin tin and reduce bake time by half.
- Add 1-2 tablespoons of raspberry sauce into the frosting for a lightly tinted pink frosting.
How to Make This Recipe
The white chocolate cupcakes are broken down into three components. The raspberry filling, vanilla cupcakes, and white chocolate frosting.
How to Make Raspberry Filling for Cupcakes
One: Cook down the raspberries with a bit of sugar and mash them down with a spatula until broken down completely. Thicken with a cornstarch slurry.
Two: Pass the raspberries through a fine mesh sieve to remove the seeds (optional).
Making Vanilla Cupcakes
Three: Cream together the butter, sugar and oil until light and fluffy.
Four: Add half of the dry ingredients and mix until combined.
Five: Add half of the buttermilk and mix, then repeat with the remaining flour and buttermilk until fully combined.
Six: Scoop the batter into the cupcake liners. Fill to ¾ full, then bake.
White Chocolate Frosting
Seven: Melt the white chocolate and stir until smooth. Cool.
Eight: Cream together the butter and powdered sugar, then drizzle in the white chocolate while mixing.
Nine: Add a couple tablespoons of heavy cream until the icing becomes light and fluffy.
Ten: Add 1-2 tablespoons of raspberry sauce to tint the frosting pink (optional).
Cupcake Assembly
Eleven: Create a hole in the center of each cupcake with a round object.
Twelve: Fill each center with raspberry jam just to the top. Don't let it flow over!
When to Frost Cupcakes
Be sure the cupcakes are completely cool before frosting, or else the icing will melt off. It's best to wait at least 2 hours just to be safe.
Once cool, use a large cookie scoop to add a mount of frosting to each cupcake, then an offset spatula or back of a spoon to create a swoop.
Alternatively, transfer the frosting to a piping bag fitted with a piping tip and pipe swirls onto the cupcakes.
Garnish with fresh raspberries and white chocolate shavings. To make the white chocolate curls, scrape a vegetable peeler along the side of a white chocolate bar. It's best if the bar at a warm room temperature.
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Expert Tips
- Use room temp ingredients for a consistent batter and even baking.
- A large cookie scoop is the easiest way to add the batter to the cupcake liners.
- Only fill liners ¾ way full for nice flat tops.
- Wait until the cupcakes are completely cool before filling and frosting.
- Use a cupcake corer, round hand of a wooden spoon, or large opening of a piping tip to make a hole in the cupcakes.
- A piping bag (or zip top bag) is the easiest way to add the raspberry filling into the cupcakes.
Recipe FAQs
Be sure not to overbake the cupcakes. A toothpick in the center should come out with a few moist crumbs (but no wet batter). If feels dry, brush on simple syrup (equal parts water and sugar, heated & cooled). The filling will also help to keep the cupcakes moist.
This could be for two reasons. First, the butter and sugar weren't creamed for long enough and didn't combine into a smooth consistency.
Second, the melted white chocolate had already started to harden before adding it to the frosting, which caused it to seize. Be sure it's melted and cooled, but no chocolate has started to solidify around the edges.
If you have a cupcake corer, use that! If not, just use the base of a round wooden spoon to push down the center, or even use an opening from piping tip.
Then, add the filling to a piping bag or zip top bag and gently squeeze it into the openings.
Keep the cupcakes in a covered container at room temperature (before frosting). If adding the filling, this will automatically help to keep them moist.
The more air the cupcakes are exposed to, the quicker they will dry out.
Storage
Unfrosted cupcakes: store in an airtight container at room temperature for 4 days.
Frosted Cupcakes: Store at room temperature for one day, then in an airtight container the fridge for 5 days.
Freezing frosted cupcakes: add the cupcakes to an airtight container and place on a flat surface in the freezer. Freeze for 1-2 months. Uncover and thaw at room temperature before enjoying.
Can you put cupcakes in the fridge?
Yes, and depending on the ingredients in the cupcakes (i.e. dairy), they have to be stored in the fridge. keep in airtight container to keep fresh.
Cupcakes will last up to one week in the fridge before drying out. Be sure to bring them to room temperature before enjoying.
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
- If you'd like to make the recipe in a different pan, use the pan size converter.
📖Recipe
Raspberry White Chocolate Cupcakes
Equipment
- Standard muffin tin
- Stand mixer with paddle attachment, or handheld mixer
- Piping bags optional
Ingredients
Raspberry Sauce
- 12 oz raspberries fresh or frozen
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Cupcakes
- 1 ¼ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¾ teaspoons kosher salt
- ¼ cup unsalted butter room temperature
- ¼ cup neutral oil
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup buttermilk or greek yogurt room temperature
White Chocolate Frosting
- 3 oz white chocolate melted and cooled (but still liquid)
- ½ cup unsalted butter
- 1 ½ cups powdered sugar
- ¼ teaspoon kosher salt
- 1-3 tablespoons heavy whipping cream
Instructions
Raspberry Sauce
- Add the raspberries and sugar to a saucepan and cook over medium low heat, mashing the raspberries down during the cooking process, until the juices release and they begin to bubble.12 oz raspberries, ¼ cup granulated sugar
- Mix together the cornstarch and water, then pour into the raspberry sauce and mix immediately. Allow the sauce to bubble for about 30 seconds while stirring1 tablespoon cornstarch, 2 tablespoons water
- If desired, pass the mixture through a fine mesh strainer into a bowl to remove all seeds. Be sure to scrape the bottom of the sieve to get all the sauce! Cool completely.
Cupcakes
- Preheat the oven to 350℉ and line a muffin pan with cupcake liners.
- In a bowl, whisk together the flour, baking powder and salt and set aside.1 ¼ cups all-purpose flour, 1 ¼ teaspoons baking powder, ¾ teaspoons kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on medium high speed for five minutes. Scrape down the sides at halfway.¼ cup unsalted butter, ¼ cup neutral oil, ¾ cup granulated sugar
- Add the eggs one at a time (medium low speed), scraping down the sides after each addition. Then, add the vanilla.2 large eggs, 2 teaspoons vanilla extract
- With the mixer on low, add half of the flour mixture, half of the buttermilk. Scrape down the sides. Repeat with the remaining dry ingredients and buttermilk.½ cup buttermilk or greek yogurt
- Divide the batter evenly between the muffin tins (no more than ¾ full).
- Bake for 20-23 minutes until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes in the pan then transfer to wire rack to finish cooling completely.
White Chocolate Frosting
- Chop the chocolate and add it to a microwave safe bowl. Microwave in 30 second increments, stirring in between each, until melted. Set aside.3 oz white chocolate
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and half of the powdered sugar, and salt and beat together on medium low speed for one minute.½ cup unsalted butter, 1 ½ cups powdered sugar, ¼ teaspoon kosher salt
- Turn off the mixer and add the remaining powdered sugar. Resume on low speed until combined, then increase to medium high speed and beat the mixture for three minutes. Scrape down the sides.
- With the mixer running on medium low, drizzle in the melted white chocolate. Then add one tablespoon of heavy cream at a time until light and fluffy, but still has enough structure to pipe onto the cupcakes.1-3 tablespoons heavy whipping cream
- If desired, add 1-2 tablespoons of the cooled raspberry sauce to tint the frosting light pink.
Assembly
- Use a cupcake corer, base of a piping tip, or end of a skinny round wooden spoon to make a core in the center of each cupcake. Only go down ⅔ of the way.
- Fill each cupcake with the raspberry sauce via a spoon or piping bag, not letting it overflow from the top.
- Transfer the white chocolate frosting to a piping bag fitted with a piping tip, or use a large cookie scoop to add mounds of frosting.
- Pipe a swirl of frosting on top, or use a spatula to flatten slightly and add a swirl in the center. Garnish with fresh raspberries and white chocolate curls (use a vegetable peeler along the side of a bar of white chocolate).
Video
Notes
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