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White Chocolate Raspberry Cupcakes Recipe

White Chocolate Raspberry Cupcakes Recipe
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★★★★★

4.7 from 23 reviews

Delight in these decadent White Chocolate Raspberry Cupcakes featuring moist vanilla cupcakes filled with tangy raspberry jam and topped with a luscious white chocolate buttercream frosting. Perfectly balanced flavors and beautiful presentation make them ideal for celebrations or indulgent treats.

Ingredients

Scale

For the Cupcakes:

  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) whole milk, at room temperature

For the Raspberry Filling:

  • 1 cup (240g) raspberry jam or preserves (seedless, if preferred)

For the White Chocolate Buttercream:

  • ½ cup (115g) unsalted butter, softened
  • 2 cups (250g) powdered sugar
  • 3 ounces (85g) white chocolate, melted and cooled
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Garnish:

  • Fresh raspberries or white chocolate shavings (optional)

Instructions

  1. Preheat and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and salt.
  2. Cream Butter and Sugar, Add Eggs: In a separate large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, which usually takes about 3-4 minutes using a hand or stand mixer. Then, add the eggs one at a time, beating well after each addition to incorporate fully. Stir in vanilla extract for flavor.
  3. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and whole milk to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix gently after each addition until the batter is smooth and well combined but do not overmix to keep cupcakes tender.
  4. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
  5. Prepare Raspberry Filling: Transfer the raspberry jam into a piping bag or a small ziplock bag. Set aside for filling the cupcakes later.
  6. Make White Chocolate Buttercream: Melt the white chocolate gently (using a microwave in short intervals or a double boiler) and allow it to cool to room temperature. In a mixing bowl, beat the softened butter until creamy, gradually add powdered sugar, and beat until fluffy. Incorporate the cooled melted white chocolate, heavy cream, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and fluffy.
  7. Core and Fill Cupcakes: Using a knife or cupcake corer, hollow out the center of each cooled cupcake carefully. Fill these cavities with the raspberry jam using the piping bag.
  8. Frost and Garnish: Pipe the white chocolate buttercream onto the cupcakes using a piping bag fitted with your desired tip. Garnish with fresh raspberries or white chocolate shavings if desired to enhance flavor and presentation.
  9. Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor experience.

Notes

  • For an even smoother raspberry filling, use seedless raspberry jam or strain the preserves before filling.
  • Allow white chocolate to cool completely before adding to buttercream to prevent curdling or texture issues.
  • You can substitute whole milk with buttermilk for a slightly tangier crumb.
  • Ensure eggs and milk are at room temperature to help the batter mix evenly and rise properly.
  • White chocolate buttercream can be stored in the fridge for up to 3 days; rewhip before piping if it hardens.
  • To easily hollow cupcakes, use a cupcake corer or a small spoon for consistent filling sizes.

Nutrition

Keywords: white chocolate raspberry cupcakes, raspberry filled cupcakes, white chocolate buttercream, raspberry jam cupcakes, vanilla cupcakes with raspberry filling, dessert cupcakes

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