Raspberry White Chocolate Cupcakes Recipe
Delight in these luscious Raspberry White Chocolate Cupcakes, featuring moist cake filled with homemade raspberry jam and topped with a fluffy white chocolate raspberry buttercream. Perfectly balanced with fresh raspberries and white chocolate shavings for an elegant treat.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Raspberry Jam
- 12 ounces raspberries (fresh or frozen)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
Cupcakes
- 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
White Chocolate Raspberry Buttercream
- 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
- Prepare Raspberry Jam: Add the fresh or frozen raspberries and 1/2 cup sugar to a large nonstick pot over medium heat. Stir to combine and cook gently for 5 to 10 minutes until raspberries break down.
- Thicken Jam: Mix cornstarch and water to make a slurry, then slowly add to the simmering raspberries, stirring until thickened. Remove from heat and set aside to cool.
- Mix Dry Ingredients: Whisk together cake flour, baking powder, and kosher salt in a large bowl.
- Combine Wet Ingredients: In a separate bowl, whisk melted butter and sugar until combined. Add eggs and vanilla extract, whisking until smooth and fully incorporated.
- Incorporate Dry and Milk: Stir in half the flour mixture, then add milk, followed by the remaining flour mixture. Mix until just combined, avoiding overmixing.
- Fill Cupcake Liners: Pour about 1/4 cup batter into each cupcake liner, filling halfway.
- Bake: Bake cupcakes in a preheated oven at 350°F (175°C) for 18 to 22 minutes, or until a cake tester inserted comes out clean.
- Cool: Remove from oven, let cupcakes cool in pan for a few minutes, then transfer to wire rack to cool completely.
- Core and Fill: Once cooled, use a cupcake corer or small knife to remove the center of each cupcake. Fill each cavity with 1 to 2 teaspoons of cooled raspberry jam.
- Prepare Buttercream: Melt white chocolate and allow to cool to room temperature but still melted. Using a mixer fitted with paddle attachment, cream room temperature butter and powdered sugar until smooth and fluffy.
- Add Chocolate and Jam: With mixer on low speed, slowly drizzle in melted white chocolate until fully incorporated. Add 1 to 2 tablespoons raspberry jam (strained to remove seeds if desired) and beat on high for 3 to 4 minutes until buttercream is light and fluffy.
- Adjust Consistency: If buttercream is too thick, add heavy cream 1 to 2 teaspoons at a time until desired spreading consistency is achieved.
- Frost and Decorate: Frost the raspberry-filled cupcakes with the white chocolate raspberry buttercream. Garnish with fresh raspberries and white chocolate shavings.
Notes
- Using frozen raspberries is perfectly fine, just thaw slightly before cooking.
- Ensure eggs are at room temperature for better batter incorporation.
- Do not overmix the batter to keep cupcakes tender.
- Strain raspberry jam before adding to frosting to avoid seeds if a smoother texture is preferred.
- White chocolate can burn easily; melt in short bursts and stir frequently.
- Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: raspberry cupcakes, white chocolate cupcakes, raspberry jam, buttercream frosting, homemade cupcakes, dessert recipe, berry cupcakes
