Raspberry White Chocolate Cupcakes
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!
Servings 12 cupcakes
Calories 515kcal
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
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.
Nutrition
Serving: 1 | Calories: 515kcal | Carbohydrates: 64g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 179mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 52g | Vitamin A: 792IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 0.4mg