White Chocolate Raspberry Cupcakes Recipe
Introduction
These White Chocolate Raspberry Cupcakes are a delightful treat combining tender vanilla cupcakes with a luscious raspberry filling and creamy white chocolate buttercream. Perfect for special occasions or whenever you crave a luscious, fruity dessert. They’re as beautiful as they are delicious!
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) whole milk, at room temperature
- 1 cup (240g) raspberry jam or preserves (seedless, if preferred)
- ½ cup (115g) unsalted butter, softened (for buttercream)
- 2 cups (250g) powdered sugar
- 3 ounces (85g) white chocolate, melted and cooled
- 2 tablespoons (30ml) heavy cream
- 1 teaspoon vanilla extract (for buttercream)
- Pinch of salt
- Fresh raspberries or white chocolate shavings (optional, for garnish)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt.
- Step 2: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 3: Alternate adding the dry ingredients and whole milk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix each addition until smooth but avoid overmixing.
- Step 4: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before filling.
- Step 5: Transfer the raspberry jam to a piping bag or a small zip-top bag and set aside.
- Step 6: Prepare the white chocolate buttercream by melting the white chocolate and letting it cool to room temperature. Beat the softened butter until creamy, then gradually add the powdered sugar.
- Step 7: Mix in the cooled white chocolate, heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.
- Step 8: Using a knife or a cupcake corer, carefully hollow out the center of each cooled cupcake. Fill each cavity with raspberry jam using the piping bag.
- Step 9: Pipe the white chocolate buttercream over the top of each cupcake. Garnish with fresh raspberries or white chocolate shavings if desired.
Tips & Variations
- For a smoother raspberry filling, use seedless jam or strain out seeds before piping.
- If you prefer a lighter frosting, substitute half the butter with cream cheese.
- White chocolate can seize if overheated; melt it gently using a double boiler or in short bursts in the microwave, stirring frequently.
- Try adding a teaspoon of lemon zest to the batter for a bright, citrus twist.
Storage
Store these cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to one week. Bring to room temperature before serving to enjoy the buttercream’s best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of jam for the filling?
Frozen raspberries can be used but will require cooking down with sugar to create a thicker filling similar to jam. Using store-bought raspberry jam is easier and ensures the right consistency.
How do I prevent the white chocolate buttercream from being grainy?
Make sure the white chocolate is fully melted and fully cooled but not hardened before mixing into the buttercream. Also, sift the powdered sugar to avoid lumps and beat the mixture until smooth and fluffy.
Print
White Chocolate Raspberry Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
Delight in these luscious White Chocolate Raspberry Cupcakes, featuring moist vanilla cupcakes filled with tangy raspberry jam and topped with rich, creamy white chocolate buttercream. Perfect for celebrations or an elegant treat, these cupcakes combine the sweetness of white chocolate with the fruity burst of raspberry in every bite.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) whole milk, at room temperature
For the Raspberry Filling:
- 1 cup (240g) raspberry jam or preserves (seedless, if preferred)
For the White Chocolate Buttercream:
- ½ cup (115g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 3 ounces (85g) white chocolate, melted and cooled
- 2 tablespoons (30ml) heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish:
- Fresh raspberries or white chocolate shavings (optional)
Instructions
- Preheat and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined.
- Cream Butter and Sugar: In a separate large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes with an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and mix well.
- Combine Dry Ingredients and Milk: Alternately add the dry ingredients and whole milk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix until the batter is smooth and uniform, being careful not to overmix.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare Raspberry Filling: Transfer the raspberry jam to a piping bag or a small resealable plastic bag with a corner snipped off for easy filling.
- Make White Chocolate Buttercream: Melt the white chocolate and allow it to cool to room temperature. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and continue beating until well combined. Mix in the melted white chocolate, heavy cream, vanilla extract, and a pinch of salt until the frosting is smooth and fluffy.
- Fill Cupcakes: Using a knife or cupcake corer, hollow out the center of each cooled cupcake. Pipe or spoon raspberry jam into the hole, filling each cupcake generously.
- Frost and Garnish: Pipe the white chocolate buttercream on top of each cupcake in a decorative swirl. Garnish with fresh raspberries or white chocolate shavings as desired.
- Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. If refrigerated, bring cupcakes to room temperature before serving for the best taste and texture.
Notes
- Ensure eggs and milk are at room temperature for a smoother batter and better rise.
- Allow the melted white chocolate to cool before mixing it into the buttercream to avoid melting the butter.
- To make seedless raspberry filling, opt for seedless preserves or strain the jam through a fine mesh sieve.
- Buttercream can be tinted with food coloring if desired for colorful cupcakes.
- Use a cupcake corer or a small knife carefully to create the raspberry filling cavity without breaking the cupcake.
- For a dairy-free version, substitute butter and heavy cream with plant-based alternatives and ensure white chocolate is dairy-free.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: white chocolate cupcakes, raspberry cupcakes, white chocolate buttercream, filled cupcakes, dessert cupcakes, berry dessert
