Indulge in the sweet and creamy goodness of Raspberry and White Chocolate Cupcakes! This delicious recipe features fluffy cupcakes filled with tangy raspberries and white chocolate chips all topped with delicious white chocolate buttercream.
I absolutely love my white chocolate and raspberry loaf cake. In part, because white chocolate buttercream is absolutely incredible and adding a tangy raspberry makes it even better!
So I thought I’d make some raspberry and white chocolate cupcakes too. Loaf cakes are great, but sometimes cupcakes are better. They’re certainly cuter!
This recipe for raspberry and white chocolate cupcakes is easy, tasty, and a perfect flavour combination.
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
Ingredients for Raspberry and White Chocolate Cupcakes
For my raspberry and white chocolate cupcakes recipe, I try to stick to my usual basic recipe and just add raspberries and white chocolate chips. I use:
Margarine
Caster Sugar
Eggs
Self-Raising Flour – If you only have plain flour add a teaspoon of baking powder.
Raspberries
White Chocolate Chips
Can You Use a Block of White Chocolate?
Yes. You can use a block of white chocolate, as long as you chop it up nice and small.
This could actually give you a better distribution as long as you chop finely.
Can You Make White Chocolate and Raspberry Cupcakes with Frozen Raspberries?
I like to use fresh raspberries in my white chocolate raspberry cupcakes, because you can break them up with your fingers easily, so that they are smaller and less likely to sink, and they mix through the cake batter more, flavouring your sponge more evenly.
White Chocolate Buttercream Icing
For my white chocolate buttercream frosting, I use:
Butter – You can use room temperature butter in the cakes if you want to, but don’t use margarine for the buttercream, the texture won’t be anywhere near as thick, so you need to use a lot more icing sugar and you lose the creaminess.
Icing Sugar
White Chocolate
I also add a couple of tablespoons of milk, but this is only necessary if your icing is too thick to pipe.
Can You Make Raspberry Icing Instead?
Yes, raspberry and white chocolate cupcakes with raspberry icing would be brilliant too!
There’s a great recipe here if you want to try it.
Decorating Raspberry and White Chocolate Cupcakes
I reserve a few raspberries to top my cupcakes and then add some pink sugar sprinkles because they look cute. Freeze-dried raspberries would be great too.
This is all totally optional though.
Making Raspberry and White Chocolate Cupcakes – Step-by-Step
This is a fairly simple recipe. You can get full quantities and instructions in the card at the bottom of the post too.
Step One
Preheat the oven to 160 degrees C (fan-assisted) and line a muffin tin with paper cupcake cases (or reusable silicon ones!).
This recipe makes around 18 cakes, so you might need either 2 tins or to bake in two batches.
Step Two
Use your fingers to carefully break up the raspberries.
This is just so that they don’t sink, and they spread through the batter better.
They don’t have to be tiny, uniform or totally crushed, and it’s okay if they are a bit juicy after.
Step Three
Whisk together the margarine and caster sugar.
I use an electric hand whisk and this probably takes less than a minute.
Step Four
Whisk in the eggs, one at a time.
Step Five
Whisk in the flour, getting all around the edges until the cake mixture is smooth.
Step Six
Add the raspberries and white chocolate chips and fold.
You can keep some raspberries to dot on the top before baking if you want to.
Try not to over-mix, so you just want the raspberries to be spread through the batter.
Step Seven
Spoon into the cases. Try to fill about halfway, which for me is around 2 tablespoons of batter.
Step Eight
If you retained some broken-up raspberries, just dot these on top of the batter.
Step Nine
Bake for around 15 minutes, until a skewer comes out clean and the tops are lightly golden.
Step Ten
Remove from the oven but leave to cool fully in the tins. If you take them out too soon, they can sink a little. I do this a lot because I’m super impatient!
Step Eleven
Melt the white chocolate for the buttercream slowly over a Bain Marie/double boiler.
White chocolate is much more likely to seize than milk or dark, so melt it slowly and carefully. I often melt dark chocolate directly in a pan, but I wouldn’t do this with white.
Leave this to one side to cool. If you add it to the buttercream while it’s still hot, it will split, or leave you with lumps or grains.
Step Twelve
Cut the butter into cubes and beat until soft.
This can take a while by hand, and if you use an electric whisk, it’s common for it to clog up your whisk. Just keep going!
Step Thirteen
Whisk in the icing sugar.
To start with, this will mix into a fine breadcrumb-type texture. Keep going until it comes together into a stiff frosting.
Some people use 2 parts sugar to 1 part butter, which is typically softer and easier to mix. But it’s also sweeter. I prefer a creamier, thicker buttercream. But it is just preference.
Don’t worry if it’s really thick and quite hard to mix, the chocolate will help.
Step Fourteen
Add the cooled melted chocolate and whisk until smooth.
If it’s still too stiff to pipe, whisk in a tablespoon of milk. Add more if needed, but only ever a spoon at a time. When it comes to buttercream, a little liquid can make a massive difference to the consistency.
Step Fifteen
Pipe (I use reusable bags and a star tip) onto the top of the completely cooled cakes and add raspberries, sprinkles and any other decorations.
Store your cakes in an airtight container for 3-4 days.
More Delicious Cupcake Recipes
If you love these raspberry and white chocolate chip cupcakes, you might also want to try:
- Strawberry Cupcakes
- Coffee and Walnut Cupcakes
- White Chocolate Cupcakes
- Lemon Drizzle Cupcakes
- Banoffee Cupcakes
- Red Velvet Cupcakes
- Mocha Cupcakes
Raspberry and White Chocolate Cupcakes
Ingredients
For the Cakes:
- 150 g Caster Sugar
- 150 g Margarine
- 3 Medium Eggs
- 150 g Self-Raising Flour
- 150 g Raspberries
- 100 g White Chocolate Chips
For the Buttercream:
- 100 g White Chocolate (broken into squares)
- 140 g Unsalted Butter (at room temperature)
- 140 g Icing Sugar
- Pink Sprinkles (optional)
Instructions
- Preheat the oven to 160 degrees C (fan-assisted) and line a muffin tin with cake cases.
- Use your fingers to carefully break up the raspberries, keeping some whole to decorate.
- Whisk together the margarine and caster sugar.
- Whisk in the eggs, one at a time.
- Whisk in the flour until smooth.
- Add the raspberries (keeping a few bits to dot on top) and white chocolate chips and fold.
- Spoon into the cases filling about halfway.
- Dot the last of the raspberries on top.
- Bake for around 15 minutes, until a skewer comes out clean and the tops are lightly golden.
- Remove from the oven but leave to cool fully in the tin.
- Melt the white chocolate for the buttercream slowly over a Bain Marie.
- Leave to one side to cool.
- Cube the butter and beat until soft.
- Whisk in the icing sugar.
- Add the cooled melted chocolate and whisk until smooth.
- If it’s still too stiff to pipe, whisk in a tablespoon or two of milk.
- Pipe the buttercream onto the top of the completely cooled cakes and add raspberries, sprinkles and any other decorations.
Notes
- You don’t need to totally crush the raspberries, just break them into smaller pieces so they spread evenly and don’t sink. A few bigger lumps are fine.
- This recipe makes 18 cakes, so either bake in 2 batches or use 2 tins.
- See the post above for more tips and advice.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
