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.

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