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.

White chocolate raspberry cupcakes on a maroon plate.

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

Ingredients for white chocolate raspberry cupcakes.

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.

white chocolate raspberry cupcakes on small plates on a tiled surface.
White chocolate raspberry cupcakes on a maroon plate.
5 stars (18 ratings)

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.

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.

Notes

You can substitute the fresh raspberries for frozen but make sure to thaw and dry them well before using. 
Frost with White Chocolate Buttercream.
Serving: 1cupcake, Calories: 222kcal, Carbohydrates: 33g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 132mg, Potassium: 71mg, Fiber: 1g, Sugar: 18g, Vitamin A: 277IU, Vitamin C: 4mg, Calcium: 42mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!

I love when you share my recipes!!