If you’re looking for a sweet treat that’s as beautiful as it is delicious, these White Chocolate Raspberry Cupcakes are IT!
They’re light, fluffy, and packed with fresh raspberry goodness, all topped with a creamy white chocolate frosting that will have everyone asking for seconds (or thirds).
I love making these for family gatherings, birthdays, or even just a fun weekend baking project with the kids.
They’re super easy to whip up, but they taste like something you’d get from a fancy bakery.
Let’s get started, shall we?
What You’ll Need
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup fresh raspberries (or frozen, thawed)
For the White Chocolate Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 4 oz white chocolate, melted and cooled
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Optional Garnish:
- Fresh raspberries
- White chocolate shavings
- Raspberry drizzle (store-bought or homemade)
Pro Tips
- Don’t Overmix the Batter: Overmixing can make your cupcakes dense. Stir until the ingredients are just combined.
- Coat Raspberries in Flour: Toss the raspberries with a little flour before adding to the batter to keep them from sinking.
- Cool Before Frosting: Make sure your cupcakes are completely cool before frosting, or the frosting will melt.
- Use Good White Chocolate: The flavor of the frosting depends on the quality of the white chocolate, so grab the good stuff!
- Kid-Friendly Tip: Let your little ones decorate the cupcakes with extra raspberries or chocolate shavings—it’s so fun!
Tools You’ll Need
- Mixing bowls
- Whisk
- Rubber spatula
- Hand or stand mixer
- Muffin tin
- Cupcake liners
- Piping bag or zip-top bag for frosting
Substitutions & Variations
- No Raspberries? Swap them for chopped strawberries or blueberries.
- Gluten-Free? Use a gluten-free all-purpose flour blend.
- Lighter Frosting? Substitute Greek yogurt for half of the butter in the frosting.
- Add a Surprise! Place a raspberry or a square of white chocolate in the center of each cupcake before baking for a fun surprise.
Make Ahead Tips
- You can bake the cupcakes a day ahead and store them in an airtight container at room temperature.
- Frosting can be made ahead and stored in the fridge for up to 2 days—just let it soften before piping.
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In another bowl, use a mixer to beat the butter and sugar together until light and fluffy. Add eggs one at a time, then mix in the vanilla.
4. Combine Wet and Dry
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry. Fold in the raspberries gently.
5. Fill and Bake
Divide the batter evenly among the cupcake liners (about ¾ full). Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
6. Make the Frosting
Beat butter until fluffy. Mix in powdered sugar, melted white chocolate, heavy cream, and vanilla. Beat until smooth and creamy.
7. Frost and Decorate
Pipe the frosting onto the cooled cupcakes. Garnish with fresh raspberries, white chocolate shavings, and a drizzle of raspberry sauce if desired.
Leftovers & Storage
Store cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving.
Conclusion
There you have it—White Chocolate Raspberry Cupcakes that are guaranteed to be a hit with your family and friends!
These cupcakes are such a joy to make, and even more fun to eat.
I can’t wait for you to try them.
Be sure to leave a comment and let me know how they turned out, or if you have any questions.
Happy baking! 😊
