The Best White Chocolate Raspberry Cupcakes
These White Chocolate Raspberry Cupcakes are sweet, tart, and totally show-stopping—in that “wait, you made these?!” kind of way. The vanilla cupcake base is soft and fluffy, the raspberries add the perfect juicy pop, and the creamy white chocolate buttercream brings it all together. Whether you’re baking for Valentine’s Day, a spring brunch, or just because you bought too many raspberries (again), these are the cupcakes that always impress with very little effort.
While I love a good dark or milk chocolate moment, today we’re switching it up with a flavor pairing you might be missing out on: white chocolate and raspberries.
As a professional baker, Im telling you- if you haven’t tried this combo yet, you’re in for something seriously dreamy. The sweet, creamy white chocolate paired with tart, juicy raspberries is that perfect balance of rich and fresh. Trust me, it works.
These cupcakes start with a soft vanilla base and get a burst of berry flavor from fresh raspberries folded right into the batter. (You can use frozen, but I always go for fresh when I can!) After baking, they’re topped with a silky white chocolate frosting that takes them into full-on dessert mode.
Compared to something like my chocolate raspberry filled cupcakes, which leans more decadent, these are a little lighter, fruitier, and totally crave-worthy. And if you really want to take them over the top, add a drizzle of white chocolate glaze for that bakery-style finish.
If cupcakes aren’t your thing, try this flavor combo in my White Chocolate Raspberry Bundt Cake instead—it’s just as good.
Ingredients that you need
Theres nothing to out of the obvious that you need for this cake. I do recommend using buttermilk though instead of regular milk. It adds an extra level of flavor and helps keep the moisture in the cake.
If you want to use frozen raspberries thats fine. Make sure you defrost them well and dry them so that you dont add more moisture into the batter.
How to make white chocolate raspberry cupcakes
I like to start out by adding all the dry ingredients to a bowl. You’ll be alternating adding the wet and dry ingredients into the batter so its helpful to combine all the dry ingredients first into a bowl.
Decorating the cupcakes
I use a star tip and piping bags to frost these cupcakes. Then garnished the cupcakes with extra fresh raspberries and a small piece of white chocolate.
You can also shave some white chocolate and sprinkle it over the cupcakes.
TIPS FOR RECIPE SUCCESS
- Start with room temperature ingredients. This will help the ingredients mix together more easily and produce a more consistent cupcake.
- If you want to add more raspberry flavor to these cupcakes, try adding a few drops of raspberry extract to the wet ingredients.
- Use a light colored muffin tin for the best heat distribution.
Yield
This recipe makes exactly 12 cupcakes. You can double the recipe or make these into mini cupcakes by baking them for 12 minutes.
Storing and freezing
Storing: Once cooled, you can store these cupcakes at room temperature in an airtight container for up to three days. You can also store them in the fridge for up to one week.
Freezing: These cupcakes freeze well, too! Just wrap each cupcake individually in plastic wrap and place them all in a freezer-safe container or bag. They’ll keep for up to three months in the freezer. When you’re ready to enjoy them, just thaw them overnight on the counter and then decorate as desired.
The Best White Chocolate Raspberry Cupcakes
Ingredients
- 1 ¾ cup all purpose flour, 210g + 1 tablespoon separated
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter, (113g) softened to room temperature
- 1 cup granulated sugar, (200g)
- 1 egg, (50g)
- 2 egg white, (70g)
- 2 tsp vanilla extract
- ½ cup buttermilk , at room temperature (118mL)
- 6 oz raspberries, fresh cut in half
Instructions
- Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
- In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar. Mix on medium speed for 2 minutes until light and fluffy.
- Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
- Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
- Dust the raspberries with the remaining tablespoon of flour and fold into the batter with a spatula.
- Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 21-22 minutes or until the cake is set. Cool.
This sounds so delicious! Added to the list of recipes to try. 🙂
Hooray! Please let me know how you like them!
I will definitely post when I make them! Sadly it probably won’t be until September do to my work & moving!
Made this cupcake. Was very good & light. Frosting very good but rich, will definitely make again.
I had to review this recipe. THE CUPCAKES ARE DIVINE AND LOOK SO IMPRESSIVE. I brought these into work and they vanished within seconds. This is definitely going into my favourite recipe pile.
Also very good hack with the raspberries and covering them in flour before incorporating them into the recipe, never thought of this before and it definitely stops the juice leaking into the mixture
Thank you sam!
YAYAYAYAY! Thank you Abi! So appreciate you taking the time out to write your review and even more so for the 5 star rating! So glad everyone enjoyed them at work too!!
Hi can someone help me with the amount of each ingredient needed. I bought all the ingredients but not sure where to find the amount to use. Please help! Thank you
Hi Jenna, you need to scroll down to the bottom of the post to where the recipe card is. There is also a button right under the title at the top that says “jump to recipe” and it will take you to the recipe with the specific ingredient list to.
I made these today, and they are delicious! Taste just like from an amazing bakery. I am testing cupcake recipes, as I am making 100 for my September wedding. This one passed the test. I am making and freezing the cupcakes and making the frosting a few days before the wedding. My daughters and sister in law will be frosting that morning and they will be the high light of my dessert table. I will try more of your recipes!
AHHH this makes me so happy! Thank you so much for making one of my recipes for such a special day of yours, congratulations!!! Wishing you all the best, thank you so much for letting me know and for the 5 star review!!
Hi Sam, can I sub the flour for gf flour? Thank you.
Hi Jamie! I haven’t tested it but I think it would work just fine!
This is the best recipe I have found yet. Perfectly moist and raspberri is evident. Icing is wonderful and the way u decorated is simple and elegant.
My customers love every bite! I must hide them so I dont eat all of them. Ha! Be blessed!
Thank you so much Leslie!! SO glad everyone loves these, I wont tell anyone if you sneak a few haha! Thank you so much for the 5 star review!
Do you beat the egg whites stiff or do you add them in liquid form?
In liquid
How many eggs?
Youll need 3 eggs but you only use one full egg and then two other egg whites.
Can these be frozen
Yes, I would freeze the cupcakes only and then make the frosting before serving.
Hi! So do I put the raspberries in after everything is mixed together? An just lightly stir in or do I mix in with the mixer?
Hi Leanna! Yes you want to put them in as the last ingredient, after you’ve mixed everything else in. I recommend gently hand mixing them in with a spatula so that they don’t get crushed by the mixer.
Can I use frozen raspberries?
You sure can! Just make sure to defrost and dry them well 🙂
Absolutely FABULOUS!
Thank you SO much Terri!
My grandma asked me to make her cupcakes for her wedding so I’ve been testing this recipe and it is AH-MAZING! I added a homemade raspberry curd to the middle and it’s a hit! She wants a small (6”) two layer cake as well in this flavor, do you know how if one batch would suffice for this or if I would need to double?
I thought I asked this the other day but now I don’t see it so posting again, sorry if it’s a repeat question! My grandma asked me to make her these for her wedding, along with a small cutting cake for herself and the groom. Do you know how many cups of batter this recipe makes or have any advice on making that conversion?
I have made them a few times and added a homemade raspberry curd and they have been a hit every time!! The richness of the frosting is so well balanced with the tartness of the raspberries!
Hey Krystina!!! AHH I love this soooo much! So honored you are making these for such a special occasion. The cupcake recipe can be turned into a 2 layer 8″ round cake. Bake for 30-35 minutes (give or take) just make sure you check on it at the 30 minute mark! I would love to see pics!! Can you tag me on insta when you make them!! @frostingandfettuccin Congrats!!!
Thanks for the help! I’m planning a 6 inch round cake, so from my research it looks like one batch should provide me with enough batter for 3, 2 in deep 6 inch rounds, right? I will definitely tag you on IG!
yes!