These raspberry white chocolate cupcakes have a moist vanilla cake base filled with homemade raspberry jam, and then topped with fluffy white chocolate raspberry buttercream!
You might also like these raspberry lemon cupcakes or these strawberries and cream cupcakes!
Jump to:
Ingredient Notes
You just need a few simple ingredients to make these raspberry white chocolate cupcakes!
Cake Flour - I always use cake flour in my cupcakes because it makes them super soft and tender, but all purpose flour also works great!
White Chocolate - Use white chocolate baking bars as opposed to chocolate chips!! Chips contain emulsifiers that help them keep their shape, which also means they won't melt as smoothly for the buttercream.
Raspberries - You can use either fresh or frozen raspberries to make the filling!
The complete list of ingredients and amounts is located in the recipe card below.
Homemade Raspberry Jam
Making homemade raspberry jam is super easy and only requires a couple ingredients!
Add the fresh or frozen raspberries to a large nonstick pot over medium heat. Add in the sugar and stir to combine.
Cook gently over medium heat for 5-10 minutes or until the raspberries begin to break down.
Mix together the cornstarch and water to make a slurry and then slowly add to the raspberries until thickened. Remove from the heat and set aside.
I recommend making the jam the night before you want to make the cupcakes so that it has time to fully cool. However, if you don't feel like making homemade jam, store-bought is fine! My favorite store-bought raspberry jam is Bonne Maman.
How to Make Raspberry White Chocolate Cupcakes
Whisk the cake flour, baking powder, and salt together in a large bowl.
In a separate bowl, whisk together the melted butter and sugar.
Then add in the eggs and vanilla whisk until fully combined.
Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let the cupcakes cool completely before filling and frosting.
Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of cooled raspberry jam.
Frost the filled cupcakes with white chocolate raspberry buttercream and then garnish with fresh raspberries and white chocolate shavings.
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
Cupcake Decorating Tips
Make sure you let the cupcakes cool completely before frosting!!
Use a cupcake corer to easily remove the center of your cupcakes before filling with raspberry jam.
For these big beautiful white chocolate frosting swirls on these cupcakes, I use the large round tip from this decorating kit. The tips are much larger than standard sizes and so fun for decorating cupcakes!
You can garnish these white chocolate raspberry cupcakes with fresh raspberries and white chocolate shavings!
Recipe FAQ's
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.
Using a vegetable peeler, gently shave the edge of a white chocolate bar for narrow curls or the side of a chocolate bar for wider curls. I like to store white chocolate curls in a container in the freezer so that they stay fresh and don't melt!
Absolutely! If you don't want to make your own raspberry jam, just use your favorite brand!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
If you love this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers.
Also be sure to add us as a trusted site on Google so that our recipes show up more in your searches!
For more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on social media!
Recipe Card
Raspberry White Chocolate Cupcakes
Ingredients
Raspberry Jam
- 12 ounces raspberries , fresh or frozen
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
Cupcakes
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups cake flour, substitute all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup whole milk
White Chocolate Raspberry Buttercream
- 4 ounces white chocolate , melted and cooled
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2-4 tablespoons raspberry jam
- 1-2 tablespoons heavy cream, as needed
Top With
- fresh raspberries
- white chocolate shavings
Instructions
Raspberry Jam
- Add the fresh or frozen raspberries to a large nonstick pot over medium heat. Add in the sugar and stir to combine.
- Cook gently over medium heat for 5-10 minutes or until the raspberries begin to break down.
- Mix together the cornstarch and water to make a slurry and then slowly add to the raspberries until thickened. Remove from the heat and set aside.
Cupcakes
- Whisk the cake flour, baking powder, and salt together in a large bowl.
- In a separate bowl, whisk together the melted butter and sugar.
- Then add in the eggs and vanilla whisk until fully combined.
- Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined.
- Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
- Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
- Remove from pan and let cool on wire rack.
- Let the cupcakes cool completely before filling and frosting.
- Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of cooled raspberry jam.
White Chocolate Raspberry Buttercream
- Melt the white chocolate and let cool almost to room temperature. It should be melted but cool to the touch. I prefer to melt the chocolate in the microwave in intervals of 20 seconds, stirring each time.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the butter and powdered sugar together until smooth.
- Set the mixer to low speed and slowly drizzle in the melted white chocolate until it's fully incorporated into the buttercream.
- Add in 1-2 tablespoons of the raspberry jam (to taste). If desired, pass through a fine mesh strainer first to remove the seeds.
- Then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.
- If the frosting in too thick, add in 1-2 teaspoons of cream at a time to thin it out a bit.
- Frost the filled cupcakes with white chocolate raspberry buttercream and then garnish with fresh raspberries and white chocolate shavings.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Comments
No Comments