Raspberry White Chocolate Cupcakes
These delicious Raspberry White Chocolate Cupcakes are tender white cupcakes that are filled to the brim with fresh raspberries, and topped with a creamy white chocolate frosting. The the ultimate dessert recipe to share with your family and friends.
This is just something about a raspberry dessert that screams warm weather to us. And, these raspberry cupcakes are no exception. Bursting with tangy flavor and juicy raspberries, they are the perfect treat for any summer gathering.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients to make this homemade cupcakes recipe, so you don’t have spend a lot of money on your next trip to the grocery store.
- This recipe is so easy that even beginners can make it.
- The white chocolate frosting makes these cupcakes over the top delicious.
🛒Ingredients
You will need a few basic ingredients to help you make these indulgent cupcakes. Gather these ingredients on your next trip to the grocery store so you can share these moist cupcakes with your friends and family.
- butter
- sugar
- egg
- egg whites
- vanilla
- flour
- baking powder
- baking soda
- salt
- buttermilk
- fresh raspberries
Frosting:
- butter
- powdered sugar
- white chocolate chips
- heavy cream
- pink food coloring
See the recipe card below for quantities.
🔪 How to Make These Raspberry White Chocolate Cupcakes
Making these homemade cupcakes is so easy that even a beginner can do it. Follow these step-by-step instructions and you will have delicious treat in no time.
Step 1: Combine the wet ingredients
In a large bowl, cream the butter and sugar together until light and fluffy. Add in the egg and egg whites with the vanilla and beat until well incorporated.
Step 2: Mix the dry ingredients
In another bowl, whisk together the flour (minus the 1 tablespoon), baking powder, baking soda and salt.
Step 3: Finish the batter
Add about a third of the dry ingredients to the sugar mixture and stir. Pour in about half of the buttermilk and mix. Alternate adding dry/wet until they are all mixed together.
Step 4: Dust the raspberries in flour
In a small bowl, place the raspberries and sprinkle the tablespoon of flour over them. Gently roll them around to coat them with the flour before adding them to the cake batter. Fold them into the cake batter as gently as possible until they are mixed in.
Step 5: Bake the cupcakes
Divide the batter evenly among the 12 lined cupcake tins. Place in the 350 degrees f preheated oven and bake for 20-22 minutes, until a toothpick comes out cleanly. Place on a cooling rack to come to room temperature before frosting.
Step 6: Make the frosting
Melt the white chocolate chips in the microwave in short 10 second bursts, stirring each time you stop. Once it has melted, set aside to cool slightly. In a large bowl, beat the butter and powdered sugar together. Add in the cooled chocolate and mix. Add in the heavy cream to create a smooth consistency to the frosting.
Step 7: Color the frosting
To achieve the 2 toned look of the frosting, remove a small amount (about ½ c) and add a drop or two of pink food coloring to it and stir until fully mixed. Spread a piece of plastic wrap flat on a surface and using an offset spatula, spread a very thin layer of pink frosting. Scoop the remaining white frosting into a single strip in the middle of the pink.
Step 8: Frost the cupcakes
Create a swirled pattern on the top of each cupcake.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Fruit – Try using blueberries or blackberries instead of raspberries.
- Frosting – Instead of making white chocolate frosting, try using vanilla or cream cheese frosting instead.
- Toppings – White chocolate curls, fresh raspberries, or even sanding sugar would all make great garnishes for these cupcakes.
Do you love rapsberry dessert recipes? If so, give these Raspberry Cheesecake Cookie Bars a try next time.
🥄 Equipment
This is a quick list of the equipment that you will need to help you make this sweet treat recipe.
- large mixing bowl
- Electric mixer
- small bowl
- medium bowl
- cupcake pan
- cupcake liners
- plastic wrap
- scissors
🥫 Storage
Storage – Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Serve With
These delicious cupcakes are great when served on their own however you can also pair them with your favorite meal such as this Crescent Roll Taco Ring.
💭 Tips
Here are a few tips that you can use to ensure that this recipe turns out perfectly for you when you make it.
- Use room temperature ingredients so that your cupcakes turn out perfectly for you.
- If you are using metal or silicone cupcake liners you will need to spray them with nonstick cooking spray.
- Make sure that you allow the cupcakes to completely cool before frosting them.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Cupcakes are done when a toothpick inserted in the center comes out clean.
Yes, the cupcakes can be frozen, we like to freeze them without the frosting.
🍽 More Raspberry Recipes
Do you enjoy raspberry recipes? If so, give these recipes a try:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Raspberry White Chocolate Cupcakes
Equipment
- large mixing bowl
- Electric mixer
- small bowl
- medium bowl
- cupcake pan
- cupcake liners
- plastic wrap
- scissors
Ingredients
- ½ cup butter softened
- 1 cup sugar
- 1 egg
- 2 egg whites
- 2 tsp vanilla
- 1 ¾ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- Raspberries
- 6 ounces fresh raspberries
- 1 tablespoon flour
Frosting:
- 1 cup butter softened
- 3 cups powdered sugar
- 6 ounces white chocolate chips
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add in the egg and egg whites with the vanilla and beat until well incorporated.
- In another bowl, whisk together the flour (minus the 1 tablespoon), baking powder, baking soda and salt.
- Add about a third of the dry ingredients to the sugar mixture and stir.
- Pour in about half of the buttermilk and mix.
- Alternate adding dry/wet until they are all mixed together.
- In a small bowl, place the raspberries and sprinkle the tablespoon of flour over them.
- Gently roll them around to coat them with the flour before adding them to the cake batter.
- Fold them into the cake batter as gently as possible until they are mixed in.
- Divide the batter evenly among the 12 lined cupcake tins.
- Place in the oven and bake for 20-22 minutes, until a toothpick comes out cleanly.
- Place on a cooling rack to come to room temperature before frosting.
- To make the frosting, melt the white chocolate chips in the microwave in short 10 second bursts, stirring each time you stop. Once it has melted, set aside to cool slightly.
- In a large bowl, beat the butter and powdered sugar together.
- Add in the cooled chocolate and mix.
- Add in the heavy cream to create a smooth consistency to the frosting.
- To achieve the 2 toned look of the frosting, remove a small amount (about ½ c) and add a drop or two of pink food coloring to it and stir until fully mixed.
- Spread a piece of plastic wrap flat on a surface and using an offset spatula, spread a very thin layer of pink frosting. Scoop the remaining white frosting into a single strip in the middle of the pink.
- Roll the plastic wrap into a log with the pink surrounding the white.
- Twist the ends tightly and with scissors, cut the end off one and place into a piping bag with whatever tip you wish (1B was used in this recipe).
- Create a swirled pattern on the top of each cupcake.
