These white chocolate raspberry cupcakes have the perfect balance of tart and sweet. They’re tender, moist, and absolutely delicious!
Making These White Chocolate Raspberry Cupcakes Together
Let’s walk through each step of this cupcake recipe to make sure it turns out as amazing as possible!
I’ve also shared a video tutorial on how to make them below.
Step 1: Make the Vanilla Cupcake Batter
I recommend making the cupcakes first so that they have time to cool before being filled and frosted.
Follow the recipe card at the bottom of this post to make the batter, then divide the batter evenly between 12 cupcake liners. They should be about 3/4 full.
Bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs.
Let the cupcakes cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pan into the freezer for about 30 minutes.
Step 2: Make the White Chocolate Raspberry Buttercream
While the cupcakes bake and cool, make the white chocolate raspberry buttercream frosting.
If the frosting seems too thick, add an extra Tbsp of heavy cream. If it seems too thin, add another 1/4 cup of powdered sugar.
Or if you’re unsure what consistency the frosting should be, check out my frosting consistency guide.
Once the frosting is made, stir it by hand with a rubber spatula to get it SUPER smooth.
Spread the remaining 1/4 cup of raspberry jam inside a large piping bag fitted with a large round piping tip, then fill it with the raspberry buttercream and seal the top of the bag with a rubber band or clip. Set aside.
Step 3: Make the White Chocolate Ganache
Then it’s time to make the white chocolate ganache!
Add the white chocolate chips and heavy cream into a heatproof bowl and microwave for 45 seconds to 1 minute.
If you don’t have a microwave or prefer to use the stovetop, you can heat the cream over medium heat in a pan until the white chocolate mixture is mostly melted.
Remove from heat. Let the mixture sit for 1-2 minutes.
Stir the mixture together until the cream and white chocolate are fully combined and the mixture is smooth.
If you notice any unmelted bits of white chocolate, heat the ganache in 10-second intervals, stirring between until the ganache is smooth.
Set aside to cool for about 10 minutes, until the mixture is just slightly warm to the touch. Then place the ganache in a small piping bag and seal the top with a rubber band or clip.
If you make this in advance, it can be refrigerated for up to a month. Heat it in the microwave in 5-10 second intervals, stirring between until it reaches a more fluid consistency.
Step 4: Fill and Frost the Cupcakes
If you want to fill the cupcakes, remove the center of the cupcakes using the wide end of a large frosting tip or a small knife and fill the center of each cupcake with your favorite raspberry jam.
Then pipe a large swirl of white chocolate raspberry buttercream onto each cupcake and chill them in the freezer for about 5 minutes.
This helps prevent the buttercream from melting as we drizzle the cupcakes with warm chocolate ganache.
Step 5: Decorate the White Chocolate Raspberry Cupcakes
Remove the cupcakes from the fridge or freezer. Snip a small opening at the base of the piping bag filled with ganache, then drizzle it over each cupcake.
If the ganache seems too thick as you drizzle it, heat it in the microwave for 5 seconds to make it more fluid. If it seems too thin, let it cool a bit more to help it thicken.
Garnish with fresh raspberries and white chocolate shavings, then enjoy!
If you don’t have any frosting bags and tips, you can also use a freezer Ziplock bag and trim the corner to have a 2 cm opening.
Substitutions and Swaps – Vanilla Cupcakes
Now that we’ve covered how to make these cupcakes, let’s talk about the ingredients!
This recipe uses quite a few ingredients and I know you might not have them all on hand.
Or if you have food allergies or restrictions, I’ve got you covered. Below are some swaps and substitutions that you can make.
- All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend if needed.
- Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar as it will change the texture of these cupcakes.
- Vegetable Oil – You can use any flavorless oil in this recipe. Canola or sunflower oil would work great!
- Large Egg – If you have an egg allergy, try using a flaxseed egg or a vegan egg replacer like this one made by Bob’s Red Mill.
Substitutions and Swaps – White Chocolate Raspberry Buttercream Frosting
- White Chocolate – Make sure you use good-quality white chocolate to make the buttercream and ganache. I like to use Guittard or Ghirardelli. It will melt down better and give these cupcakes an amazing flavor.
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place.
- Raspberry Jam or Jelly – I love to use my mom’s freezer jam, but any raspberry jam or jelly will work.
- Heavy Cream – Whipping cream, coconut cream or alternative milk (soy, almond, oat, coconut) will work fine in this frosting recipe if that’s what you have on hand.
- Vanilla Extract – Other extracts can also be used in place of the vanilla extract if needed.
White Chocolate Raspberry Cupcake Troubleshooting & FAQs
While I’d love to think everyone’s cupcakes will turn out perfectly every time, I know that sometimes things don’t go to plan. Below are some tips and advice to help!
Why Didn’t My Cupcakes Rise? Why Are My Cupcakes Dense?
This can be caused by a few things. The most common is that either the ingredients weren’t all at room temperature, you over-mixed the batter after adding the flour, or your leavening agents are expired.
Using cold ingredients has a huge damper on how much baked goods rise. Make sure to set out cold ingredients ahead of time to let them come to room temperature.
Over-mixed batter can also create dense, chewy baked goods. Make sure that you mix the batter until it’s just combined once you’ve added in the flour.
Expired baking powder is a sneaky one. Check the dates on your baking powder container. It can start to lose its leavening power after it’s been open for 6 months.
A quick and easy way to check your baking soda is to mix it with a bit of water. It should bubble. If it doesn’t, it’s time to get some new baking soda.
Why Did My Cupcakes Sink in the Middle? Why Did They Overflow on the Sides?
This can happen when the cupcakes are under-baked, overfilled, or if your oven runs cool.
One batch of batter should be the perfect amount to make 12 cupcakes, but it needs to be evenly distributed between the liners. If they’re overfilled, they can overflow on the sides of the liners and/or sink in the middle.
Some cupcake pans and liners vary a bit in size, and this can also impact how the cupcakes bake up.
Another factor could be that your oven isn’t properly calibrated. I highly recommend getting an oven thermometer to make sure it’s baking at the right temperature.
Can I Make These White Chocolate Raspberry Cupcakes in Advance?
Yes, you can make these cupcakes in advance! Frosted cupcakes can sit at room temperature for a day or be stored in the fridge for up to 5 days in an airtight container.
They can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to fill and frost them until they’re thawed.
You can also make the buttercream ahead of time or save any leftovers. This buttercream frosting will last in the fridge for up to a month in an airtight container.
Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.
You can also store this buttercream in a piping bag in the fridge. I find buttercream keeps its consistency well in piping bags and doesn’t require any mixing after it’s thawed.
Tips for Making the Best White Chocolate Rasberry Cupcakes
- Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
- Properly measure the flour (spoon into the cup measure, then level) or use a kitchen scale to measure the dry ingredients.
- Mix the cupcake batter until the ingredients are just incorporated. This will ensure the cupcakes are tender and fluffy.
- Use a large cookie scoop to easily fill the cupcake liners. It also makes sure the cupcakes end up being the same height.
- Seal off the top of the piping bag with a rubber band to prevent any frosting from coming out of the top of the bag and make the piping bag easier to use.
- Chill the frosted cupcakes in the fridge or freezer before drizzling on the warm white chocolate ganache. This will prevent the frosting from melting.
Let Me Know What You Think!
If you make these white chocolate raspberry cupcakes, I’d love to hear what you think of them! Please leave a comment and rating below.
Don’t forget to tag me @chelsweets and #chelsweets so that I can see your delicious creations on social media.
Other Recipes You Might Like:
White Chocolate Raspberry Cupcakes
These white chocolate raspberry cupcakes have the perfect balance of tart and sweet. They're tender, moist, and absolutely delicious!
Ingredients
Vanilla Cupcakes
- 1 1/4 cup all-purpose flour (160g)
- 1 cup sugar (200g)
- 1 1/2 tsp baking powder (6g)
- 1/2 tsp fine salt (3g)
- 1/2 cup sour cream, room temperature (125g)
- 1/2 cup water, room temperature (120g)
- 1/4 cup vegetable oil (54g)
- 1 large egg, room temperature (56g)
- 1 Tbsp vanilla extract or vanilla bean paste (12g)
Raspberry Buttercream Frosting
- 1/2 cup white chocolate chips, melted and cooled (85g)
- 1 cup or 2 sticks unsalted butter, room temperature (226g)
- 1 tsp vanilla extract (4g)
- 1/4 tsp fine salt (1g)
- 3 1/2 cups powdered sugar (454g or 1 lb. box)
- 1 Tbsp heavy cream or whipping cream (15g)
- 1/2 cup raspberry jam or raspberry preserves - divided (180g)
White Chocolate Ganache Drizzle
- 1/2 cup white chocolate (85g)
- 2 Tbsp heavy cream (30g)
Cupcake Filling and Garnish
- 1 cup raspberry jam (320g)
Suggested Equipment
- Cupcake Pan
- 12 Cupcake Liners
- Electric Hand Mixer or Stand Mixer
- Piping Bags & Tips or Ziploc Bags
Instructions
Vanilla Cupcakes
- Begin by preheating the oven to 350°F / 175°C and line a muffin pan.
- Whisk 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt together in a large bowl.
- Make a well in the middle of the dry ingredients and add 1/2 cup of sour cream, 1/2 cup water, 1/4 cup vegetable oil, 1 large egg, and 1 Tbsp vanilla extract into the opening. Whisk the wet ingredients together, then whisk them into the dry ingredients. Mix until the batter is smooth.
- Divide the batter evenly between the cupcake liners, filling them about 3/4 of the way full. Bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs.
- Let the cupcakes cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pan into the freezer for about 30 minutes.
Raspberry White Chocolate Buttercream
- While the cupcakes bake and cool, make the raspberry white chocolate buttercream.
- Heat 1/2 cup of white chocolate chips in the microwave for 30 seconds. Stir until smooth. If the white chocolate isn't fully melted, heat it in additional 10-second intervals, stirring between intervals until it is fully melted. Set aside to cool.
- In a large bowl or the bowl of a stand mixer, beat 1 cup of room-temperature butter on a medium speed for 30 seconds with a hand mixer or paddle attachment until smooth.
- Add 1 tsp vanilla extract and 1/4 tsp salt and mix on a low speed.
- Mix in 3 1/2 cups of powdered sugar, 1/4 cup of raspberry jam (save the remaining 1/4 cup for step 6), and 1 Tbsp of heavy cream on a low speed until combined. Scrape the bottom and sides of the bowl with a rubber spatula as needed.
- Then mix in 1/2 cup of melted and cooled white chocolate. The white chocolate shouldn't be hot to the touch, but it should still be fluid. Mix on low until the ingredients are fully incorporated and the desired consistency is reached. If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add another 1/4 cup of powdered sugar.
- Stir by hand with a rubber spatula for a couple of minutes to make the frosting SUPER smooth.
- Spread the remaining 1/4 cup of raspberry jam inside a large piping bag fitted with a large round piping tip, then fill it with the raspberry buttercream and seal the top of the bag with a rubber band or clip. Set aside.
White Chocolate Ganache
- Add 1/2 cup white chocolate chips and 2 Tbsp of heavy cream into a heatproof bowl and microwave for 45 seconds to 1 minute. If you don’t have a microwave or prefer to use the stovetop, you can heat the cream over medium heat in a pan until the white chocolate mixture is mostly melted. Remove from heat. Let the mixture sit for 1-2 minutes.
- Stir the mixture together until the cream and white chocolate are fully combined and the mixture is smooth. If you notice any unmelted bits of white chocolate, heat the ganache in 10-second intervals, stirring between until the ganache is smooth.
- Set aside to cool for about 10 minutes, until the mixture is just slightly warm to the touch. Then place the ganache in a small piping bag and seal the top with a rubber band or clip.
Decorating These White Chocolate Raspberry Cupcakes
- Use the wide opening of a large frosting tip or a small knife to remove the center from each cooled cupcake. Fill each cupcake with a rounded Tbsp of your favorite raspberry jam.
- Pipe a large swirl of raspberry buttercream on top of each cupcake. Chill the cupcakes in the fridge for 15 minutes or the freezer for 5 minutes to help the frosting firm up.
- Remove the cupcakes from the fridge or freezer. Snip a small opening at the base of the piping bag filled with ganache, then drizzle it over each cupcake. If the ganache seems too thick as you drizzle it, heat it in the microwave for 5 seconds to make it more fluid. If it seems too thin, let it cool a bit more to help it thicken. Garnish with fresh raspberries and white chocolate shavings, then enjoy!
Notes
Ingredient Swaps & Substitutions
For a detailed list of ingredient swaps and substitutions that can be made in each component of this recipe, please refer to the "swaps and substitutions" section above.
Making Mini Cupcakes
If you want to make mini white chocolate raspberry cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 12-15 minutes at 350 F / 175 C.
Tips for Making the Best White Chocolate Raspberry Cupcakes
- Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
- Once you add the flour, mix the cupcake batter just until the ingredients are incorporated. This will ensure the cupcakes bake up tender and fluffy.
- Use a large cookie scoop to fill your cupcake liners easily. It also makes sure the cupcakes end up being the same height.
- Seal off the top of your piping bag with a rubber band to prevent any frosting from seeping out the top of the bag and make the piping bag easier to use.
White Chocolate Raspberry Cupcake Variations
To make gluten-free white chocolate raspberry cupcakes, swap in your favorite gluten-free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.
Making These White Chocolate Raspberry Cupcakes in Advance & Storage Tips
You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature for a day or be stored in the fridge for up to 5 days in an airtight container.
They can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to fill and frost them until they're thawed.
You can also make the buttercream ahead of time or save any leftovers. This buttercream frosting will last in the fridge for up to a month.
Be sure to stir the frosting well once it thaws to make the consistency nice and smooth again.
You can also store buttercream in a piping bag in the fridge. I find buttercream keeps its consistency well in piping bags and doesn't require any mixing after it's thawed.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 679Total Fat 30gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 13gCholesterol 73mgSodium 268mgCarbohydrates 100gFiber 1gSugar 80gProtein 4g