These white chocolate and raspberry cupcakes are soft, fresh tasting, and perfectly sweet! Topped with white chocolate ganache, they’re the perfect summer or Valentine’s Day dessert.
These white chocolate and raspberry cupcakes are the best raspberry cupcakes. If you love raspberries and white chocolate together, you’ll love these soft, fruit filled cupcakes and the white chocolate ganache on top! .
I came up with this recipe because white chocolate and raspberry is one of my favorite flavor combinations.
Why You’ll Love This Recipe
- You’ll only about an hour to make these flavorful from scratch cupcakes!
- These cupcakes are filled with fruit flavor in every bite!
- This easy recipe only has ingredients and doesn’t require any specialty tools.
- It’s a perfect summer dessert. It’s also perfect for holidays like Christmas and Valentine’s Day.
- With a buttery vanilla flavor, fresh and fruity bursts of raspberry, and chocolate ganache, this cupcake recipe is the perfect balance of decadent and fruity!
Here are some useful notes on the ingredients.
- Flour– Use cake flour or all purpose flour. I recommend cake flour if you have some on hand. Cake flour makes these cupcakes extra soft and tender.
- White Chocolate – White chocolate baking bars work best for this ganache. They melt better and more evenly than white chocolate chips.
- Raspberries – you can use fresh raspberries or frozen raspberries for the cupcake batter. If you use frozen raspberries, do not thaw them. I recommend fresh berries for decoration.
- Vanilla Extract– Vanilla extract adds flavor.
- Eggs- Use 2 large, room temperature eggs. Eggs add structure, flavor, and moisture to these cupcakes.
See recipe card below for a full list of ingredients and measurements.
SUBSTITUTIONS & VARIATIONS
- Substitute equal parts all purpose flour for the cake flour.
- You can use fresh strawberries in place of the raspberries. I recommend chopping the strawberries before folding them into the batter.
- Substitute buttermilk, full fat plain milk yogurt, or Greek yogurt for the sour cream.
- If you don’t have fresh berries for decoration, use sprinkles or leave the ganache plain.
Step by Step Instructions
Here are the directions on how to make and bake these raspberry cupcakes.
Step 1: In a medium mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda and salt.
Step 2: In a large bowl, cream softened butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract and mix for 2 minutes.
Step 3: Use a rubber spatula to stir in the dry ingredients alternatively with the sour cream. Stir until just combined.
Step 4: Toss the raspberries in 1 tablespoon of flour. Gently stir the raspberries into the batter until just combined.
Step 5: Line a muffin pan with 12 cupcake liners. Fill 2/3 to 3/4 of the way with cupcake batter. Bake in a 350°F preheated oven until an toothpick comes out of the center clean when inserted in the middle of a cupcake (about 18-21 minutes).
Step 6: Let the cupcakes cool in the cupcake pan for 10 minutes. Next, transfer to a wire rack to cool completely.
Step 7: While the cupcakes cool, make the ganache. Place the chopped chocolate in a bowl. Heat the heavy cream in a small saucepan until gently simmering. Pour the heavy cream over the chocolate. Let stand 2-3 minutes. Stir slowly until the chocolate is melted and combined with the heavy cream. Set chocolate in the fridge to firm up.
Step 8: Once cooled, the ganache will be thick enough to be spoon/spread on the cupcakes. Top each cupcakes with a fresh raspberries and enjoy!
Hint: Pour the ganache in a large 13 by 9 inch rectangular dish to speed up the cooling process. You can also set it in the fridge to firm up faster. Stir occasionally as it cools.
Tip #1: If you are using frozen raspberries, do not thaw them. Just use them straight from the freezer.
Tip 2: Let the the cupcakes cool completely before topping them with ganache. The ganache won’t set if the cupcakes are warm.
Tip #3: Chop the chocolate as finely as possible. Finely chopped chocolate will melt faster when you add the cream. If you have big pieces of chocolate, it might not completely melt.
Tip #4: If the white chocolate doesn’t melt completely, place the bowl over a pot of simmering water. Don’t let the bottom of the bowl touch the water. Stir the ganache until the chocolate is melted.
Yes you can use frozen raspberries. Do not thaw them. Just stir frozen raspberries right into the batter.
Yes! These cupcakes can be made 2-3 days in advance. Store the cupcakes topped with ganache in an airtight container in the refrigerator until you’re ready to enjoy them.
Toss raspberries in a little flour before adding them to the batter. The flour will absorb some of the liquid and will make them less likely to sink. This batter is on the thick side which also keeps the raspberries from sinking.
Room Temperature: Store these white chocolate and raspberry cupcakes in an airtight container. Store at room temperature for 2-3 days.
Refrigerator: Store the raspberry cupcakes topped with ganache in an airtight container in the fridge for up to 4 days.
Freezer: Freeze the unfrosted cupcakes in an airtight for up to 2 months. Defrost it in the refrigerator or at room temperature.
More Recipes You’ll Love
White Chocolate Raspberry Cupcakes
- 1¾ cups flour divided, use cake flour or all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 eggs large, room temperature
- 2 teaspoons vanilla extract
- ⅓ cup sour cream room temperature
- ¾ cup raspberries fresh or frozen, plus more raspberries for decoration
White Chocolate Ganache
- 8 ounces white chocolate finely chopped
- ½ cup heavy cream or heavy whipping cream
- Preheat oven to 350 F. Line muffin pan with paper liners.
- In a small bowl, toss to coat the raspberries with 1 tablespoon of the flour. Set aside.
- In a medium bowl, whisk to combine the rest of the flour, baking powder, baking soda and salt. Set aside.
- In a standing mixer fitted with the paddle attachment or in a large bowl using a hand held mixer cream the butter and sugar for 4-5 minutes until light and fluffy.
- Mix in the eggs one at a time. Scrape down the sides of the bowl. Add the vanilla extract and mix one more minute on medium high speed.
- Stir in half the dry ingredients with a spatula. Stir in the sour cream. Stir in the remaining dry ingredients. Gently fold in the raspberries.
- Use a 1/4 cup measure or an ice cream scoop to scoop the batter and evenly fill the liners 3/4 of the way full. Bake for 17-21 minutes, until a toothpick comes out clean when inserted into the center. Remove from oven. Cool cupcakes in tin for ten minutes then remove and transfer them to a cooling rack. Cool completely before frosting.
White Chocolate Ganache
- Use a serrated knife to finely chop the chocolate. Place chocolate in a medium heat proof bowl. Heat the heavy cream in a small saucepan over medium low heat until it’s gently simmering. Pour the cream over the chocolate. Allow to sit for 2-3 minutes.
- Stir the mixture slowly with a metal spoon until the chocolate has melted and is completely combined with the heavy cream. Allow ganache to cool and thicken up at room temperature. Ganache will need about 2 hours to cool. Place ganache in the fridge to thicken up faster. Stir refrigerated ganache as it cools. Spread thickened ganache over the cooled cupcakes. Top each cupcake with a fresh raspberry.