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Frosting & Fettuccine

Home » Recipe Search » Cupcakes

Jul 5, 2022(last updated November 14, 2022)

The Best White Chocolate Raspberry Cupcakes

5 from 2 votes
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

These White Chocolate Raspberry Cupcakes are the perfect combination of sweet and tart, and will impress everyone! The cupcake is moist yet fluffy and oh so delicious! Whether you are hosting a spring or summer gathering, or want to make something special for Valentine’s Day, these cupcakes are the perfect addition!

White chocolate raspberry cupcakes on a maroon plate.

While I do love my dark and milk chocolate, today we are working with the combo of white chocolate and raspberry! If you havent tried this classic combo, your’e in for a real treat.

As a professional pastry chef, it’s important to know the difference between white chocolate and milk chocolate. White chocolate is made with cocoa butter, milk solids, and sugar, while milk chocolate is made with cocoa butter, milk solids, sugar, and cocoa powder.

White chocolate is much milder than milk chocolate, and can sometimes be described as sweet and creamy. When paired with raspberry, the sweetness of the white chocolate is balanced perfectly!

This recipe uses a simple cupcake recipe that has fresh raspberries mixed in. After baking, they’re topped with a creamy white chocolate buttercream frosting to turn them into a decadent dessert with a fresh fruity twist!

And if you enjoyed these cupcakes, you’ll love my Strawberry Lemon Cupcakes, Chocolate Raspberry Filled Cupcakes, or Fresh Strawberry Cupcakes!

WHY YOU SHOULD MAKE THIS RECIPE

  • Fresh raspberries add the perfect amount of sweetness and tartness to these cupcakes, while the white chocolate buttercream frosting is rich and creamy.
  • These cupcakes are so easy to make, and only require a few simple ingredients that you probably already have in your kitchen!
  • This recipe makes 12 cupcakes, which is the perfect amount for a small gathering or family dessert. Double or triple the recipe for a large gathering.
  • These cupcakes are great for spring, summer, or Valentine’s Day!

INGREDIENTS NEEDED

Ingredients for white chocolate raspberry cupcakes.
  • All-Purpose Flour – This key baking ingredient gives the cupcakes their proper structure and holds the rest of the ingredients together.
  • Baking Powder & Baking Soda – Helps the cupcakes rise to become super light and fluffy.
  • Kosher Salt – Activates the leavening agents while adding a contrasting flavor to the sweet sugar.
  • Unsalted Butter – Adds a moist texture to the cupcakes while adding a rich buttery flavor.
  • Granulated Sugar – Gives the base of the cupcakes their sweet flavor profile.
  • Egg & Egg White – Helps bind the ingredients properly so they are set while baking.
  • Vanilla Extract – Adds a light vanilla flavor to the base of the cupcake.
  • Buttermilk – Helps thin out the cupcake batter while making a tender cake.
  • Fresh Raspberries – These get cut in half and added to the batter for a beautiful pink color that’s studded with fresh raspberry flavor.

HOW TO MAKE RASPBERRY WHITE CHOCOLATE CUPCAKES

Prepare for baking: Preheat the oven to 350F and line a muffin tin with 12 cupcake liners. Set aside.

Combine dry ingredients: To a medium-sized bowl, add the flour, baking powder, baking soda, and salt. Whisk until fully combined.

Combine the wet ingredients: Add the butter to the bowl of a stand mixer with the paddle attachment. Mix on medium speed for one minute, then add the sugar after scraping down. Mix for 2 minutes until the mixture is light and fluffy. Then, add the egg, egg whites, and vanilla extract. Continue to mix for a further minute.

Assemble the cupcake batter: To the wet ingredients, add the dry ingredients 1/3 at a time alternating with the buttermilk. Start and end on the dry ingredients and mix only until the batter is combined.

Add the fresh raspberries: Add the halved raspberries to a bowl and dust with flour until coated, then fold them into the cupcake batter gently with a rubber spatula.

Bake and cool: Distribute the batter into the prepared cupcake tray with a 3-tablespoon cookie scoop until all of the liners are filled 3/4 of the way. Bake for 21-22 minutes or until the cake is set through the center. Cool completely.

Butter and sugar creamed in a mixing bowl.
Cream the butter and sugar.
Batter for cupcakes in a mixing bowl.
Mix the batter.
Fresh raspberries drying on a tan plate.
Wash and dry the raspberries.
Fresh raspberries tossed with flour on a plate.
Toss the raspberries in flour.
Fresh raspberries on top of cupcake batter in a mixing bowl.
Add raspberries to the batter.
White chocolate raspberry cupcake batter in a mixing bowl.
Mix the batter lightly.
White chocolate raspberry cupcake batter in a muffin tin.
Measure batter into muffin tin.

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.
  • Do not overmix the batter once you’ve added the flour. Overmixing can result in tough cupcakes.
  • Be careful not to underbake or overcook your cupcakes! Use a toothpick inserted into the center of each cupcake to check for doneness. If it comes out with moist crumbs, the cupcakes are done.
  • Only fill the liners 3/4 of the way full. This will ensure your cupcakes don’t overflow while baking and end up with flat tops.
  • 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.

STORAGE 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.

FAQ

Can I use frozen raspberries?

Yes, you can! Just be sure to thaw them completely and pat them dry with a paper towel before adding them to the batter.

Can I make these cupcakes ahead of time?

Yes! These cupcakes can be made one day in advance and stored at room temperature in an airtight container. Just be sure to decorate them before serving.

FROSTING IDEAS

We love using this rich white chocolate buttercream frosting to top these cupcakes, but they also pair well with these other delicious buttercream frosting recipes!

  • Orange frosting in a bowl next to fresh orange slices.
    5 Minute Fluffy Orange Buttercream
  • Whipped chocolate frosting in 3 small glass jars.
    3 Ingredient Light Whipped Chocolate Frosting
  • A cupcake with Oreo buttercream frosting swirled on top.
    5 Minute Fluffy Oreo Buttercream Frosting
  • White chocolate cupcakes stacked on a few white plates.
    Light And Fluffy White Chocolate Cupcakes
White chocolate raspberry cupcakes on a maroon plate.

The Best White Chocolate Raspberry Cupcakes

These White Chocolate Raspberry Cupcakes are the perfect combination of sweet and tart, and will impress everyone!
5 from 2 votes
Print Pin SaveSaved! Rate
Course: Cupcake, Dessert
Cuisine: American
Diet: Kosher
Keyword: chocolate raspberry cupcakes, fresh raspberry cupcakes, raspberry desserts, white chocolate raspberry cupcakes
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 cupcakes
Calories: 222kcal
Author: Sam Adler

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.
  • Top with White Chocolate Buttercream Frosting.

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.

Nutrition

Nutrition Facts
The Best White Chocolate Raspberry Cupcakes
Amount Per Serving (1 cupcake)
Calories 222 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 35mg12%
Sodium 132mg6%
Potassium 71mg2%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 277IU6%
Vitamin C 4mg5%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

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Filed Under: Cupcakes, Fruit Desserts Tagged With: Raspberry

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Chantelle McNaught says

    July 10, 2022 at 7:45 pm

    This sounds so delicious! Added to the list of recipes to try. 🙂

    Reply
    • Sam Adler says

      July 13, 2022 at 9:33 am

      Hooray! Please let me know how you like them!

      Reply
      • Chantelle McNaught says

        July 13, 2022 at 8:57 pm

        I will definitely post when I make them! Sadly it probably won’t be until September do to my work & moving!

        Reply
  2. Florencia cool says

    February 18, 2023 at 8:39 pm

    Made this cupcake. Was very good & light. Frosting very good but rich, will definitely make again.

    Reply

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
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sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
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fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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