White Chocolate Raspberry Cupcakes

Divine vanilla cupcakes with white chocolate chips, filled with raspberry puree and topped with a white chocolate buttercream frosting.

For a long time, I was not a fan of fruit and chocolate. At least I wasn’t before these cupcakes. When I found out this was a friend’s favorite and her birthday was coming up, I thought I’d develop a recipe for her. I wasn’t expecting to like them and was skeptical even about tasting them. But when everyone at the party was raving about them, I thought I’d give it a shot. Turns out, they truly were amazing (sorry for tooting my own horn).

This is a classic vanilla cupcake with white chocolate chips. After baking, I cored each cupcake, and filled it with a homemade raspberry puree. The puree is rather tart and then the cake is topped with a sweet white chocolate buttercream frosting that offsets the tartness. The flavor combinations are just divine.

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Since then, I’ve made these cupcakes more times than I can count. They’re highly requested and highly addictive. And I am now an official fruit and chocolate fan.

How to Make White Chocolate Raspberry Cupcakes

Make the Cupcakes:

1. Preheat and Prepare:
   • Preheat your oven to 350°F (175°C).
   • Line a 12-cup muffin pan with cupcake liners.
2. Sift Dry Ingredients:
   • In a medium bowl, sift together the flour, baking soda, baking powder, and kosher salt. Set aside.
3. Cream Butter and Sugar:
   • In a large bowl, beat the butter and sugar on high speed with an electric mixer until light and fluffy, about 2-3 minutes.
4. Incorporate Wet Ingredients:
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract and sour cream until fully incorporated.
5. Combine Wet and Dry:
   • Turn the mixer to low speed and gradually add the sifted dry ingredients. Mix until just combined.
6. Fold in White Chocolate:
   • Gently fold the white chocolate chunks into the batter.
7. Fill and Bake:
   • Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
   • Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cupcakes cool completely on a wire rack.

Prepare the Raspberry Filling:

1. Cook the Raspberries:
   • In a small saucepan, combine raspberries, water, and sugar. Cook over medium heat until the raspberries break down and the mixture begins to simmer.
2. Thicken the Filling:
   • Stir the cornstarch slurry (cornstarch mixed with water) into the raspberry mixture.
   • Cook for another 1-2 minutes, or until the mixture thickens. Remove from heat and let cool.
3. Remove Seeds (Optional):
   • Push the mixture through a fine-mesh sieve to remove seeds for a smoother filling.

Core and Fill the Cupcakes:

1. Core the Cupcakes:
   • Use a cupcake corer, small knife, or spoon to cut out a small hole in the center of each cupcake.
2. Fill with Raspberry Sauce:
   • Spoon the raspberry filling into the hole, filling it to the top.
   • Replace the removed piece of cupcake over the filling.

Make the White Chocolate Frosting:

1. Melt the Chocolate:
   • In a microwave-safe bowl, melt the white chocolate in 15-second intervals, stirring between each, until smooth. Let cool slightly.
2. Whip the Frosting:
   • In a large bowl, beat the butter until smooth. Gradually add the confectioners’ sugar, melted white chocolate, and vanilla extract.
   • Add milk one tablespoon at a time until the frosting reaches your desired consistency.
3. Color the Frosting (Optional):
   • If using, mix in a few drops of pink food coloring for a vibrant finish.

Frost and Decorate:

1. Pipe or Spread Frosting:
   • Use a piping bag with a star tip or a spoon to swirl the frosting onto the cooled cupcakes.
2. Decorate:
   • Garnish with extra white chocolate shavings, fresh raspberries, or sprinkles if desired.

Recipe Notes:

• Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smoother batter.
• Don’t Overmix: Overmixing the batter can result in dense cupcakes. Stop mixing as soon as the ingredients are combined.
• Filling Tip: Chill the raspberry filling before adding it to the cupcakes to prevent sogginess.

White Chocolate Raspberry Cupcakes

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4.9 from 15 reviews

• Author: Amrita Rawat
• Total Time: 30 minutes
• Yield: 12 1x

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Description

Divine vanilla cupcakes with white chocolate chips, filled with raspberry puree and topped with a white chocolate buttercream frosting.

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Ingredients

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Cupcakes:

• 4 oz (113 g) unsalted butter, at room temperature
• 3/4 cup (150 g) granulated sugar
• 1 1/4 cups (156 g) all-purpose flour
• 1/4 tsp (1 g) baking soda
• 1 tsp (4 g) baking powder
• 1/4 tsp (1 g) kosher salt
• 2 large eggs, at room temperature
• 1/4 cup (60 g) sour cream
• 1/3 cup (60 g) white chocolate chunks
• 1 tsp (5 ml) vanilla extract

Raspberry Filling:

• 8 oz (225 g) frozen raspberries
• 1 tbsp (15 ml) water
• 3 tbsp (36 g) sugar
• 1 tbsp (9 g) cornstarch mixed with 1/4 cup (60 ml) water

White Chocolate Frosting:

• 5 oz (141 g) white chocolate
• 2 cups (260 g) confectioners’ sugar
• 2/3 tsp (3 ml) vanilla extract
• 4 oz (113 g) unsalted butter, softened
• 1/4 cup (60 ml) milk
• Pink food coloring (optional)

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Instructions

Make the Cupcakes:

1. Preheat and Prepare:
   • Preheat your oven to 350°F (175°C).
   • Line a 12-cup muffin pan with cupcake liners.
2. Sift Dry Ingredients:
   • In a medium bowl, sift together the flour, baking soda, baking powder, and kosher salt. Set aside.
3. Cream Butter and Sugar:
   • In a large bowl, beat the butter and sugar on high speed with an electric mixer until light and fluffy, about 2-3 minutes.
4. Incorporate Wet Ingredients:
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract and sour cream until fully incorporated.
5. Combine Wet and Dry:
   • Turn the mixer to low speed and gradually add the sifted dry ingredients. Mix until just combined.
6. Fold in White Chocolate:
   • Gently fold the white chocolate chunks into the batter.
7. Fill and Bake:
   • Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
   • Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cupcakes cool completely on a wire rack.

Prepare the Raspberry Filling:

1. Cook the Raspberries:
   • In a small saucepan, combine raspberries, water, and sugar. Cook over medium heat until the raspberries break down and the mixture begins to simmer.
2. Thicken the Filling:
   • Stir the cornstarch slurry (cornstarch mixed with water) into the raspberry mixture.
   • Cook for another 1-2 minutes, or until the mixture thickens. Remove from heat and let cool.
3. Remove Seeds (Optional):
   • Push the mixture through a fine-mesh sieve to remove seeds for a smoother filling.

Core and Fill the Cupcakes:

1. Core the Cupcakes:
   • Use a cupcake corer, small knife, or spoon to cut out a small hole in the center of each cupcake.
2. Fill with Raspberry Sauce:
   • Spoon the raspberry filling into the hole, filling it to the top.
   • Replace the removed piece of cupcake over the filling.

Make the White Chocolate Frosting:

1. Melt the Chocolate:
   • In a microwave-safe bowl, melt the white chocolate in 15-second intervals, stirring between each, until smooth. Let cool slightly.
2. Whip the Frosting:
   • In a large bowl, beat the butter until smooth. Gradually add the confectioners’ sugar, melted white chocolate, and vanilla extract.
   • Add milk one tablespoon at a time until the frosting reaches your desired consistency.
3. Color the Frosting (Optional):
   • If using, mix in a few drops of pink food coloring for a vibrant finish.

Frost and Decorate:

1. Pipe or Spread Frosting:
   • Use a piping bag with a star tip or a spoon to swirl the frosting onto the cooled cupcakes.
2. Decorate:
   • Garnish with extra white chocolate shavings, fresh raspberries, or sprinkles if desired.

Notes

Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smoother batter.

Don’t Overmix: Overmixing the batter can result in dense cupcakes. Stop mixing as soon as the ingredients are combined.

Filling Tip: Chill the raspberry filling before adding it to the cupcakes to prevent sogginess.

• Prep Time: 12 mins
• Cook Time: 18 mins
• Category: Pastry
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 340
• Sugar: 27g
• Sodium: 115mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg