Raspberry White Chocolate Cupcakes
Fluffy vanilla cupcakes filled with sweet raspberry and topped with raspberry white chocolate frosting. They stay moist with the fruity filling and pair perfectly with the silky sweet icing. Elevate them with fresh raspberries and white chocolate shavings—a perfect treat for Valentine's Day and white chocolate enthusiasts alike!
Servings: 12 cupcakes
Calories: 396kcal
Equipment
- Standard muffin tin
- Cupcake liners
- Stand mixer with paddle attachment, or handheld mixer
- Rubber spatula
- Fine mesh sieve
- 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
Store the cupcakes at room temperature for one day or in in an airtight container in the fridge for five days.
Nutrition
Calories: 396kcal | Carbohydrates: 51g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 270mg | Potassium: 109mg | Fiber: 2g | Sugar: 38g | Vitamin A: 451IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 1mg
