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.

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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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 15 reviews

• Author: Amrita Rawat
• Total Time: 48 minutes
• Yield: Makes 12 1x
• Diet: Omnivore

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Description

Vanilla cupcakes with white chocolate chips, a raspberry filling, and white chocolate buttercream frosting. A delightful dessert for any occasion.

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Ingredients

Units USM Scale 1x2x3x

• 4 oz (113 g) unsalted butter
• 3/4 cups (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
• 1/4 cups (60 g) sour cream
• 1/3 cups (60 g) white chocolate chunks
• 1 tsp (5 ml) vanilla extract
• 8 oz (225 g) frozen raspberries
• 1 tbsp (15 ml) water
• 3 tbsp (36 g) sugar
• 1 tbsp (9 g) cornstarch
• 1/4 cups (60 ml) water
• 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
• 1/4 cups (60 ml) milk
• Pink food coloring

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Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. For the Cupcakes:
3. In a medium bowl, sift together the flour, baking soda, baking powder, and kosher salt. Set aside.
4. In a large bowl, beat the butter and sugar on high speed with an electric mixer until light and fluffy, about 2-3 minutes.
5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
6. Turn the mixer to low speed and gradually add the sifted dry ingredients. Mix until just combined.
7. Gently fold the white chocolate chunks into the batter.
8. 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.
9. For the Raspberry Filling:
10. In a small saucepan, combine raspberries, water, and sugar. Cook over medium heat until the raspberries break down and the mixture begins to simmer.
11. 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.
12. Push the mixture through a fine-mesh sieve to remove seeds for a smoother filling.
13. For the Core and Fill:
14. Use a cupcake corer, small knife, or spoon to cut out a small hole in the center of each cupcake.
15. Spoon the raspberry filling into the hole, filling it to the top. Replace the removed piece of cupcake over the filling.
16. For the White Chocolate Frosting:
17. In a microwave-safe bowl, melt the white chocolate in 15-second intervals, stirring between each, until smooth. Let cool slightly.
18. 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.
19. If using, mix in a few drops of pink food coloring for a vibrant finish.
20. For Frosting and Decoration:
21. Use a piping bag with a star tip or a spoon to swirl the frosting onto the cooled cupcakes.
22. Garnish with extra white chocolate shavings, fresh raspberries, or sprinkles if desired.

Notes

• For a richer flavor, use high-quality white chocolate in both the batter and frosting.
• To prevent the cupcakes from drying out, store them in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
• If you don’t have a cupcake corer, you can carefully carve out a small hole using a small knife or a melon baller.

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 350
• Sugar: 40
• Sodium: 100
• Fat: 20
• Saturated Fat: 12
• Unsaturated Fat: 6
• Trans Fat: 0g
• Carbohydrates: 45
• Fiber: 2
• Protein: 4
• Cholesterol: 50

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