Name: White Chocolate Raspberry Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour, plus 1 tbsp (for raspberries); 1 tsp baking powder; ¼ tsp baking soda; ¼ tsp kosher salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 1 egg; 2 egg whites; 2 tsp vanilla extract; ½ cup buttermilk, at room temperature; 6 oz fresh raspberries, halved; 4 oz white chocolate, melted (for frosting); ½ cup butter, softened (for frosting); 2 cups powdered sugar (for frosting); 2 tbsp heavy cream (for frosting)

Why You’ll Love White Chocolate Raspberry Cupcakes Recipe

These White Chocolate Raspberry Cupcakes are the definition of bakery-quality made simple. The soft, moist crumb pairs beautifully with the luscious white chocolate buttercream. Whether you’re baking for a celebration, a brunch, or simply craving something sweet, these cupcakes offer the perfect combination of flavor and texture. Plus, they’re visually stunning with their swirls of frosting and pops of fresh raspberries.

Ingredients

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

1 ¾ cup all-purpose flour, plus 1 tbsp (for raspberries)
1 tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 egg
2 egg whites
2 tsp vanilla extract
½ cup buttermilk, at room temperature
6 oz fresh raspberries, halved
4 oz white chocolate, melted (for frosting)
½ cup butter, softened (for frosting)
2 cups powdered sugar (for frosting)
2 tbsp heavy cream (for frosting)

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the butter and sugar with an electric mixer for about 2 minutes, until light and fluffy.
Add the egg, egg whites, and vanilla extract. Beat for another minute until fully combined.
Gradually add the dry ingredients, alternating with the buttermilk, mixing just until combined. Avoid overmixing to keep the cupcakes tender.
Toss raspberries in 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
Divide the batter evenly among cupcake liners, filling each about three-quarters full.
Bake for 21–22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a wire rack.
For the frosting, beat softened butter and powdered sugar together until light and fluffy.
Add melted white chocolate and heavy cream, beating until smooth and creamy.
Pipe or spread the frosting onto cooled cupcakes. Garnish with additional raspberries or white chocolate shavings if desired.

Servings and timing

Servings: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Calories: Approximately 222 kcal per cupcake

Variations

Lemon Twist: Add 1 teaspoon of lemon zest to the batter for a bright citrus note.
Chocolate Raspberry Cupcakes: Substitute half of the flour with cocoa powder for a rich chocolate base.
Filled Cupcakes: Fill the centers with raspberry jam before frosting for an extra fruity surprise.
White Chocolate Ganache Frosting: Swap buttercream for a white chocolate ganache for a silkier finish.
Frozen Raspberries: Use frozen raspberries when fresh aren’t in season—just toss them in flour and add directly to the batter.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For best texture, let chilled cupcakes sit at room temperature for 30 minutes before serving.
To freeze, place unfrosted cupcakes in a freezer-safe bag and store for up to 2 months. Thaw at room temperature before frosting and serving. Frosted cupcakes can be frozen as well, but allow them to thaw gently to prevent condensation.

FAQs

How do I keep my cupcakes from sinking in the middle?

Make sure not to overmix the batter and avoid opening the oven door too early during baking.

Can I use frozen raspberries instead of fresh?

Yes, just toss them in flour and fold them in straight from the freezer to prevent excess moisture.

Why did my frosting turn runny?

The white chocolate may have been too warm when added. Let it cool slightly before mixing it into the buttercream.

Can I make the cupcakes ahead of time?

Absolutely. You can bake the cupcakes a day in advance and frost them the next day for the freshest presentation.

What’s a good substitute for buttermilk?

Mix ½ cup of milk with 1 ½ teaspoons of lemon juice or vinegar. Let sit for 5 minutes before using.

Can I use white chocolate chips instead of bars?

Yes, just melt them slowly in short bursts in the microwave or over a double boiler to avoid seizing.

How can I make the cupcakes gluten-free?

Use a 1:1 gluten-free flour blend in place of regular flour. Ensure your baking powder is gluten-free as well.

Can I make mini cupcakes with this recipe?

Yes, reduce the baking time to 10–12 minutes and check for doneness with a toothpick.

How do I prevent raspberries from sinking?

Coating them in a bit of flour before adding to the batter helps suspend them evenly throughout the cupcake.

What’s the best way to pipe the frosting?

Use a large star or round tip for beautiful swirls. Chill the frosting briefly if it’s too soft to hold its shape.

Conclusion

White Chocolate Raspberry Cupcakes combine the elegance of white chocolate with the brightness of fresh raspberries for a perfectly balanced dessert. Soft, moist, and beautifully frosted, these cupcakes are a showstopper for birthdays, parties, or afternoon tea. Once you try them, they’ll quickly become one of your favorite go-to recipes for any celebration.