These raspberry cupcakes are soft vanilla cupcakes filled with sweet raspberries and topped with white chocolate buttercream frosting.
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These white chocolate raspberry cupcakes are soft, fruit filled cupcakes and the white chocolate chocolate buttercream frosting on top! .
White chocolate and raspberries are an amazing flavor combination! Everyone will love biting into these.
For more cupcake recipes, try my lemon lavender blackberry cupcakes, strawberry filled cupcakes, and cupcakes with hearts in the middle.
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Why You’ll Love This Recipe
- Make these raspberry and white chocolate cupcakes in just one hour like my easy white chocolate and raspberry blondies!
- These cupcakes are filled with fresh raspberry flavor and topped with white chocolate buttercream frosting! Try my raspberry white chocolate scones for a similar flavor.
- This recipe’s made with simple ingredients. It doesn’t require any specialty tools.
- It’s a perfect treat for anytime of the year!
Ingredient Notes
Here are some useful notes on the ingredients for this raspberry cupcakes recipe.
- Cake flour– Use cake flour. Cake flour makes these cupcakes extra soft and tender.
- White Chocolate – White chocolate baking bars work best for this frosting. They melt better and more evenly than white chocolate chips. If you love the taste of sweet white chocolate, make these strawberry white chocolate cookies and lemon white chocolate cookies!
- Raspberries – use fresh or frozen raspberries. If using frozen raspberries, do not thaw them first. For more yummy raspberry desserts, try my chocolate and raspberry cake and raspberry ricotta cake.
- 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. The cupcakes won’t be as tender, but they’ll still be delicious.
- You can use fresh strawberries in place of the raspberries. Chop the strawberries before folding them into the batter. Make sure to also try these strawberry filled cupcakes!
- Substitute buttermilk, full fat plain yogurt, or Greek yogurt for the sour cream.
- Instead of fresh berries, top cupcakes with sprinkles or leave the frosting plain. I like to dust my cupcakes with freeze dried raspberry powder. You should be able to find it on Amazon.
Step by Step Instructions
Here are the directions on how to make and bake raspberry vanilla cupcakes.
Step 1: (Photo 1 above) 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 2: (Photo 2 above) Toss the raspberries in 1 tablespoon of the flour. Use a spatula to stir in the dry ingredients alternatively with the sour cream. Stir until just combined.
Step 3: (Photo 3 above) Stir the raspberries in until just combined.
Step 4: (Photo 4 above) Line a muffin pan with 12 cupcake liners. Fill 2/3 to 3/4 of the way with cupcake batter.
Step 5: (Photo 5 above) Bake at 350°F for about 17-21 minutes.
Step 6: (Photo 6 above) Place the chopped white chocolate in a microwave safe bowl. Microwave 25 seconds. Stir well. Microwave again in 15 second increments, stirring in between until completely melted. Allow to cool 15-20 minutes.
Step 7: (Photo 7 above) Beat the butter with a mixer til creamy and combined. Turn mixer to low and slowly mix in the powdered sugar then the melted, cooled white chocolate. Turn the mixer up to medium speed and beat for 1 more minute, until creamy. Add 3 tablespoons of heavy cream, the vanilla extract and salt.
Step 8: (Photo 8 above) Frost the cupcakes as you like and enjoy!
Expert Tips
If you are use frozen raspberries, do not thaw them. Use them straight from the freezer.
Toss the raspberries in flour. This helps prevent all the berries from sinking to the bottom of the cupcakes while they bake.
Let the vanilla raspberry cupcakes cool completely before frosting.
Chop chocolate as finely as possible. Finely chopped chocolate will melt faster.
Recipe FAQs
Yes you can. Do not thaw them. Just stir frozen raspberries right into the batter.
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.
Store unfrosted white chocolate and raspberry cupcakes in an airtight container for 2-3 days. Frosted cupcakes can be stores in the fridge for up to 4 days. Freeze unfrosted cupcakes for up to 2 months.
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Raspberry Cupcakes
Equipment
Ingredients
Raspberry Cupcakes
- 1¾ cups (218.75 g) cake flour use cake flour or all purpose flour
- 1 teaspoon (1 teaspoon) baking powder
- ¼ teaspoon (0.25 teaspoon) baking soda
- ½ teaspoon (½ teaspoon) salt
- ½ cup (113.5 g) unsalted butter room temperature
- 1 cup (200 g) granulated sugar
- 2 (2) large eggs room temperature
- 2 teaspoons (2 teaspoons) vanilla extract
- ⅓ cup (76.67 g) sour cream room temperature
- ¾ cup (90 g) raspberries fresh, plus more raspberries for decoration
White Chocolate Buttercream Frosting
- 6 ounces (170.1 g) white chocolate finely chopped
- 1 cup (227 g) unsalted butter room temperature
- 2 cups (240 g) powdered sugar sifted
- 3 teaspoons (14.79 ml) heavy cream or heavy whipping cream
- ¾ teaspoon (¾ teaspoon) vanilla extract
- ⅛ teaspoon (⅛ teaspoon) salt
Instructions
Raspberry Cupcakes
- 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 2/3 to 3/4 of the way full. You might have a little extra batter leftover, just discard it. Don't overfill the muffin pan.
- 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 Buttercream Frosting
- Place the chopped white chocolate in a microwave safe bowl. Microwave 25 seconds. Stir well. Microwave again in 15 second increments, stirring in between until completely melted. (Make sure the chocolate is completely melted or else you'll end up with lumps in the frosting). Allow to cool 15-20 minutes.
- While the white chocolate cools, sift the powdered sugar then cream the butter. In a large mixing bowl, beat the butter with an electric mixer mixer for about 1 minute til creamy and combined. Turn the mixer to low and slowly mix in the powdered sugar followed by the melted, cooled white chocolate. Turn the mixer to medium speed and beat for 1 more minute, until creamy. Add 3 tablespoons of heavy cream, the vanilla extract and salt. If frosting is too thick, add another tablespoon of cream. If it's too thin, add a little extra powdered sugar.
- Pipe or frost the cupcakes as you like. Top with a sprinkle of freeze dried raspberry powder and/or a fresh raspberry, if you like.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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