Name: White Chocolate Raspberry Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/4 cups (162g) all-purpose flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup (113g) unsalted butter, room temperature; 3/4 cup (150g) granulated sugar; 2 large eggs, room temperature; 1 1/2 tsp vanilla extract; 1/2 cup (120g) sour cream, room temperature; 1/4 cup (60ml) whole milk, room temperature; 1/2 cup raspberry jam (for filling); 1/2 cup (120ml) heavy cream (for ganache); 6 oz (170g) white chocolate, finely chopped (for ganache); 1 cup (226g) unsalted butter, room temperature (for buttercream); 2 1/2 cups (300g) powdered sugar; 1/4 tsp salt (for buttercream); 2–3 tbsp heavy cream (for buttercream)

Why You’ll Love White Chocolate Raspberry Cupcakes Recipe

Whether you’re baking for a special occasion or just craving something sweet, these cupcakes deliver a show‑stopping flavor. The white chocolate adds rich creaminess, while the raspberry sauce brings a fresh, fruity pop that keeps the sweetness from being too heavy. They’re elegant enough for guests but simple enough for home baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

White Chocolate Cupcake Base
all‑purpose flour
baking powder
kosher salt
unsalted butter
granulated sugar
egg
vanilla extract
sour cream
milk
white chocolate (melted)

Raspberry Sauce
raspberries (fresh or frozen)
granulated sugar
lemon juice
cornstarch + water
vanilla extract

White Chocolate Raspberry Buttercream
unsalted butter
powdered sugar
kosher salt
vanilla extract
heavy cream
white chocolate (melted and cooled)
raspberry sauce (cooled)

Directions

Make the White Chocolate Cupcakes
Preheat the oven to 350°F (175°C) and line a 12‑cup muffin pan with paper liners.
Whisk together the flour, baking powder, and salt in a bowl.
In a mixer, cream the butter and sugar until light and fluffy.
Add the egg and vanilla extract, mixing until combined.
In a separate bowl, whisk sour cream and milk together, then add to the batter.
Stir in the melted white chocolate, then gently fold in the dry ingredients until just combined.
Fill each cupcake liner about two‑thirds full. Bake for 19–21 minutes or until a toothpick comes out clean.
Cool the cupcakes completely before frosting.

Prepare the Raspberry Sauce
Combine raspberries, sugar, and lemon juice in a saucepan over medium heat.
Stir in the cornstarch mixture and cook until thickened.
Strain the sauce through a sieve to remove seeds; stir in vanilla and let cool.

Make the Buttercream
Beat room‑temperature butter until smooth and fluffy.
Gradually mix in powdered sugar on low speed.
Add salt, vanilla, heavy cream, melted white chocolate, and cooled raspberry sauce. Beat until smooth.

Assemble
Frost cooled cupcakes with the raspberry white chocolate buttercream.
Make a small well in each swirl of frosting and spoon a bit of raspberry sauce into it.
Optionally garnish with white chocolate curls.

Servings and timing

This recipe makes 12 cupcakes.
Prep Time: about 30 minutes
Cook Time: about 20 minutes
Total Time: about 50 minutes

Variations

Berry Swap: Use strawberries or blueberries instead of raspberries for a different flavor twist.
Chocolate Base: Substitute part of the flour with cocoa powder to make a chocolate version of the cupcake.
Nutty Twist: Add finely chopped pistachios or almonds to the batter or as a garnish for texture.
Lemon Zest: Add lemon zest to the batter or buttercream for a fresh citrusy touch.
Mini Cupcakes: Make mini cupcakes by adjusting the baking time to about 10–12 minutes.

Storage/Reheating

Store these cupcakes at room temperature in an airtight container for up to one day, or in the refrigerator for 3–4 days. Before serving, allow them to come back to room temperature. You can also freeze baked cupcakes (without frosting) for up to 2 months; thaw before frosting.

FAQs

How long do these cupcakes stay fresh?

Cupcakes stay fresh at room temperature for up to one day or in the refrigerator for 3–4 days.

Can I use frozen raspberries for the sauce?

Yes — fresh or frozen raspberries both work for the raspberry sauce.

Do I have to strain the raspberry sauce?

Straining removes seeds for a smooth sauce, but you can skip it if you don’t mind seeds.

Can I frost the cupcakes ahead of time?

It’s best to frost them the same day you serve them for the freshest texture.

What if my buttercream is too sweet?

Adjust by adding a bit more raspberry sauce or a pinch of salt to balance sweetness.

Can I substitute sour cream?

You can substitute full‑fat Greek yogurt for sour cream for similar moisture.

How do I melt the white chocolate without burning it?

Melt white chocolate slowly in short bursts in the microwave or over a double boiler, stirring frequently.

Can I use another fruit instead of raspberries?

Strawberries or blueberries could work, but raspberries give the classic sweet‑tart contrast.

How do I make white chocolate curls?

Use a vegetable peeler on a white chocolate bar to create curls.

Can I make these gluten‑free?

Yes — substitute a gluten‑free flour blend that can be used cup‑for‑cup with all‑purpose flour.

Conclusion

These white chocolate raspberry cupcakes are a delightful mix of creamy sweetness and fresh fruit flavor, perfect for dessert tables, celebrations, or afternoon treats. With a moist cupcake base, rich buttercream, and bright raspberry sauce, they’re both elegant and approachable for bakers of all levels.