You’re here because you want more than just an ordinary cupcake. White chocolate raspberry cupcakes are sweet, soft, and full of flavor. The creamy white chocolate and fresh raspberries make a perfect pair—rich and fruity in every bite.
Why We Love These White Chocolate Raspberry Cupcakes
There’s something deeply satisfying about the harmony of flavors in this cupcake. Here’s why you’ll keep this recipe bookmarked:
- Perfect balance: The white chocolate brings creamy sweetness while the raspberries add just the right pop of tartness.
- Elegant and easy: These cupcakes look bakery-worthy but are simple enough for any skill level.
- Texture heaven: With a moist crumb and light frosting, each bite feels indulgent but never heavy.
- Freezer-friendly: You can make these in advance, freeze them unfrosted, and enjoy them anytime.
- Crowd-pleasers: Ideal for baby showers, tea parties, or weekend treats.
Ingredients
Unsalted Butter – Unsalted butter is key for adding richness and moisture to the cupcakes. If needed, you can substitute with salted butter, but be sure to reduce the amount of salt in the recipe by half.
Granulated Sugar – Sugar adds sweetness and structure to the cupcakes. It’s crucial to achieve the right level of sweetness to complement the tanginess of the raspberries.
Large Eggs – Eggs help bind the ingredients together and provide moisture and richness, contributing to the cupcakes’ fluffy texture.
Sour Cream – Sour cream adds moisture and a slight tang, which balances the sweetness of the white chocolate. It also contributes to the cupcakes’ soft, tender crumb.
Vanilla Extract – Vanilla enhances the flavor profile of the cupcakes, providing a subtle warmth that pairs beautifully with the raspberries and white chocolate.
Melted White Chocolate – White chocolate provides the signature sweetness and creaminess in these cupcakes. Be sure to use high-quality white chocolate for the best flavor.
Milk – Milk adds moisture and helps to achieve a smooth batter, ensuring that the cupcakes bake to a soft, airy texture.
How to Make White Chocolate Raspberry Cupcakes
Follow these steps to create cupcakes that look and taste like they came from a boutique bakery.
Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners.
Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, and salt.
Cream the butter and sugar: Beat them together until light and fluffy, about 3 minutes.
Add eggs one at a time, mixing after each addition.
Incorporate sour cream and vanilla: Blend until smooth.
Pour in the melted white chocolate, stirring gently until incorporated.
Alternate adding milk and dry mix: Begin and end with the dry ingredients. Mix just until combined.
Fold in raspberries: Gently mix to avoid breaking them up.
Fill cupcake liners two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a wire rack before frosting.
Making the Frosting
Beat the butter until smooth and creamy.
Add powdered sugar gradually, mixing on low.
Pour in melted white chocolate, then the cream and vanilla. Beat until fluffy.
Expert Tips for Success
Here’s how to ensure your cupcakes come out bakery-perfect:
Use room temperature ingredients for smooth mixing and even baking.
Toss raspberries in a little flour before folding them in to prevent sinking.
Don’t overmix once the flour is added—overmixing can make the cupcakes dense.
Cool melted chocolate slightly before mixing it in so it doesn’t seize.
Use a scoop to fill liners evenly and get uniform cupcakes.
White Chocolate Raspberry Cupcake Variations
Want to customize this recipe to suit your taste or dietary needs? Try one of these ideas:
Gluten-free option: Swap the flour for a gluten-free 1:1 baking blend.
Mini cupcakes: Use a mini muffin tin and reduce baking time to 10-12 minutes.
Add lemon zest: A teaspoon of lemon zest in the batter brightens the flavor.
Jam-filled centers: Add a teaspoon of raspberry jam to the center before baking for a sweet surprise.
Cream cheese frosting: Replace buttercream with cream cheese frosting for a tangy twist.
How to Serve White Chocolate Raspberry Cupcakes
Presentation matters and these cupcakes are as beautiful as they are delicious. Here’s how to serve them:
At room temperature: Let the cupcakes come to room temp for the best texture and flavor.
Decorate with fresh raspberry and white chocolate curls.
Serve with tea: Herbal berry teas or a smooth vanilla latte pair perfectly.
Create a dessert tray: Combine with lemon bars or strawberry macarons for variety.
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Frequently Asked Questions About White Chocolate Raspberry Cupcakes
What makes white chocolate raspberry cupcakes so moist?
The moisture comes from sour cream and melted white chocolate, which lock in tenderness without making the cupcakes overly dense.
Can I use frozen raspberries instead of fresh?
Yes, but don’t thaw them. Add frozen raspberries straight to the batter to prevent bleeding.
How should I store white chocolate raspberry cupcakes?
Store them in an airtight container at room temperature for up to 24 hours or refrigerate for up to 4 days. Bring to room temp before serving.
What frosting pairs best with these cupcakes?
White chocolate buttercream is the top choice for consistency and flavor, but cream cheese frosting adds a tangy balance that many love.
White Chocolate Raspberry Cupcakes
Equipment
- Muffin Tin
- Hand Mixer
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter softened
- 3/4 cup Granulated Sugar
- 2 Large Eggs
- 1/2 cup Sour Cream
- 1 tsp Vanilla Extract
- 1/2 cup Melted White Chocolate use quality baking chocolate
- 1/3 cup Milk
- 1 cup Fresh Raspberries washed and patted dry
- 1/2 cup Unsalted Butter room temperature
- 2 cups Powdered Sugar
- 2 tbsp Heavy Cream
Instructions
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners.
- In a bowl, combine flour, baking powder, baking soda, and salt.
- Beat butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing after each addition.
- Blend in sour cream and vanilla until smooth.
- Stir in the melted white chocolate gently.
- Alternate adding milk and dry mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in raspberries gently to avoid breaking them.
- Fill cupcake liners two-thirds full and bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
- Cool on a wire rack before frosting.
- For frosting, beat butter until creamy, then gradually add powdered sugar.
- Stir in melted white chocolate, heavy cream, and vanilla. Beat until fluffy.