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!
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!
If you don’t have raspberries you can use any other berry or omit them completely and make white chocolate cupcakes instead!
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!
- 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.
Decorating the cupcakes
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.
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.
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.
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!
The Best White Chocolate Raspberry Cupcakes
- 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
- 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.