Name: Raspberry White Chocolate Cupcakes Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Cuisine: American
Ingredients: 12 ounces raspberries (fresh or frozen); 1/2 cup granulated sugar; 1 tablespoon cornstarch; 1 tablespoon water; 1/2 cup unsalted butter (melted); 1 cup granulated sugar; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1 1/2 cups cake flour (substitute all purpose flour); 1 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1/2 cup whole milk; 4 ounces white chocolate (melted and cooled); 1 cup unsalted butter (room temperature); 3 cups powdered sugar; 2-4 tablespoons raspberry jam; 1-2 tablespoons heavy cream (as needed); fresh raspberries (for garnish); white chocolate shavings (for garnish)

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Introduction

These Raspberry White Chocolate Cupcakes combine tender cake with a luscious raspberry jam center and creamy white chocolate buttercream. Perfect for brightening up any occasion with their sweet, fruity flavor and elegant presentation.

A light golden cupcake sits centered on a small white pedestal, topped with two swirled layers of soft pink frosting sprinkled with thin white chocolate curls, and crowned with a fresh red raspberry. Surrounding the main cupcake are more cupcakes with the same frosting and raspberry arrangement, set on a white marbled surface. To the left, a white bowl overflowing with fresh raspberries adds vibrant red color, and a clear glass bottle of milk is softly blurred in the background. The whole scene is bright and airy with a soft pink backdrop. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces raspberries (fresh or frozen)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon water
1/2 cup unsalted butter (melted)
1 cup granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 1/2 cups cake flour (or substitute all-purpose flour)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
4 ounces white chocolate (melted and cooled)
1 cup unsalted butter (room temperature)
3 cups powdered sugar
2-4 tablespoons raspberry jam
1-2 tablespoons heavy cream (as needed)
Fresh raspberries (for garnish)
White chocolate shavings (for garnish)

Instructions

Step 1: Prepare the raspberry jam by combining raspberries and 1/2 cup granulated sugar in a large nonstick pot over medium heat. Stir to combine.
Step 2: Cook gently for 5-10 minutes until raspberries begin to break down.
Step 3: Mix cornstarch and water to form a slurry, then slowly add to the raspberries. Cook until thickened, then remove from heat and set aside to cool.
Step 4: In a bowl, whisk together cake flour, baking powder, and salt.
Step 5: In another bowl, whisk melted butter and 1 cup sugar until combined. Add eggs and vanilla, whisking until smooth.
Step 6: Stir in half the flour mixture, then the milk, followed by the remaining flour mixture. Mix until just combined.
Step 7: Pour about ¼ cup batter into each cupcake liner, filling halfway.
Step 8: Bake at 350°F for 18-22 minutes, or until a tester inserted comes out clean.
Step 9: Remove from oven and cool cupcakes on a wire rack completely before proceeding.
Step 10: Core out the center of each cupcake using a cupcake corer or small knife. Fill each hollow with 1-2 teaspoons of the cooled raspberry jam.
Step 11: Melt white chocolate and let cool to near room temperature, warm but not hot.
Step 12: Using a mixer, cream the softened butter and powdered sugar until smooth and fluffy.
Step 13: Slowly drizzle in the melted white chocolate on low speed until fully combined.
Step 14: Add 1-2 tablespoons raspberry jam (strained if desired to remove seeds) to the buttercream, then beat on high for 3-4 minutes until light and fluffy.
Step 15: If frosting is too thick, add heavy cream 1-2 teaspoons at a time to thin slightly.
Step 16: Frost each filled cupcake generously with the white chocolate raspberry buttercream.
Step 17: Garnish with fresh raspberries and white chocolate shavings before serving.

Tips & Variations

Use fresh raspberries when in season for the best flavor, but frozen works well too—just thaw and drain excess juice.
To make less sweet frosting, reduce the powdered sugar slightly or increase the amount of raspberry jam.
Add a splash of lemon juice to the raspberry jam for a tangy brightness.
Substitute milk with buttermilk for a richer cupcake texture.
For a dairy-free version, use vegan butter and milk substitutes and ensure white chocolate is dairy-free.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. For longer storage, freeze unfrosted cupcakes for up to 2 months and frost after thawing. Frosted cupcakes can also be frozen covered tightly for up to 1 month.

How to Serve

The image shows a cupcake cut in half placed on a white plate with a white marbled surface underneath. The cupcake has three layers: the base is a soft, light yellow cake; inside the cake, there is a bright red raspberry jam filling in the center; the top layer is light pink whipped frosting with a smooth, creamy texture, crowned with a fresh red raspberry. Surrounding the plate, there are whole red raspberries scattered and a bowl filled with raspberries in the background. Additional whole cupcakes with pink frosting and a raspberry on top are also slightly blurred in the background. The lighting is bright and soft, creating a light and fresh appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the jam?

Yes, frozen raspberries work well. Thaw them first and drain any excess juice if very watery before cooking.

How do I prevent the white chocolate from seizing when melting?

Melt white chocolate slowly in short bursts (20 seconds) in the microwave, stirring well between each interval. Avoid overheating by removing it as soon as almost melted and letting residual heat finish melting it.