March 11, 2020
White Chocolate Raspberry Cupcakes
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Delicious, sweet and fruity white chocolate raspberry cupcakes with a white chocolate and raspberry sponge, white chocolate buttercream frosting, and more!
White chocolate and raspberry cupcakes
One thing that I love about this blog, is how passionate about baking my readers are… but one thing I cannot cope with?! The amount of people who have asked for this recipe! Honestly… I can’t cope!
I get it, you all love the combination of white chocolate and raspberries as much as I do… but wow! After the downright crazy successes of my white chocolate & raspberry loaf, and my white chocolate & raspberry cheesecake, I’m not surprised!
If you want to make this recipe into a layer cake, you’ll have to work it out yourself! I won’t be giving away my secrets haha!
Anyway… back to the cupcakes. As always, I used a standard sort of cupcake recipe – because why mess with something right?! A 150g cake mix, with fresh raspberries and white chocolate chips = heaven in every cup.
I used a 150g mix of butter, sugar, flour and eggs because the weight of the raspberries and chocolate made quite a bit more mix than usual! So much so, that this recipe actually makes more like 15 cupcakes, rather than the usual 12!
I use my favourite Iced Jems baking cups for this because it means you can fit more on one tray, compared to if you were using a cupcake tray which typically have 12 holes! Alternatively, with the extra bit of mix, you can make some mini versions of them! (Mini ones take about 12 minutes to bake!)
For the buttercream, I used the same recipe as in my white chocolate cupcakes – because I just adore it! It’s such a simple buttercream! I use Callebaut white chocolate because it is my favourite – perfect for the sponge and frosting!
You can realistically use any white chocolate you fancy – the key is just to make sure it’s not too hot before adding it into your buttercream! You also want the buttercream to be silky and smooth first, so little mixing is required!
Piping and topping
As a standard these days, because I can’t seem to break a really ingrained habit… I used my FAVOURITE 2D closed star piping tip! I am just OBSESSED with the swirl it creates! Just look at how beautiful it is!!
Also, because this is the classic White Chocolate & Raspberry combo… I had to use my favourite freeze dried raspberries on the top! I just think it’s a beautiful way to finish the cupcake, whilst looking delicate, and tasting delicious!
I hope you love this recipe as always! Enjoy!
White Chocolate Raspberry Cupcakes!
- 150 g unsalted butter
- 150 g caster sugar
- 3 medium eggs
- 150 g self raising flour
- 150 g white chocolate chips
- 150 g raspberries
White Chocolate Buttercream
- 125 g unsalted butter (room temp)
- 250 g icing sugar
- 150 g white chocolate (melted)
- White chocolate sprinkles
- Freeze dried raspberries
- Preheat your oven to 180C/160C fan and get your 12-15 Iced Jems baking cups onto a flat tray (Or whatever cupcake cases you are using in a cupcake tray!)
- Cream together the butter and caster sugar until light, fluffy and smooth!
- Add in the beaten eggs and self raising flour and beat again for about 20-30 seconds on a medium speed – it really doesn’t take too long, you don’t want to overdo it!
- Add in your white chocolate and raspberries and fold through!
- Spoon you cupcake mix into your baking cups and bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
- Once the cakes are cool, make the buttercream frosting – melt your white chocolate until smooth and leave to cool.
- Beat the softened butter until smooth – this can take a couple of minutes. Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on!
- Once all of the sugar is in the mix and it's smooth and lovely, add in your white chocolate and beat again until smooth!
- Using a 2D closed star piping tip, pipe the buttercream onto the cupcakes!
- Decorate your cupcakes how you like – I use sprinkles, freeze dried raspberries, and a fresh raspberry – ENJOY!
- YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM – I can’t stress this enough. I get comments often about ‘why is my buttercream so runny’ and 9/10 times its because the incorrect butter was used. You can’t use stork, or a spread, or a substitute for buttercream.
- I say this recipe makes 15 cupcakes as there often is more mix (due to the added chocolate chips and raspberries.)
- I buy my cupcakes cases/baking cups from Iced Jems – here!
- I use this beautiful piping tip for these cupcakes!
- I always use callebaut white chocolate because it's my favourite!
- And I recommend these freeze dried raspberries!
- These cupcakes will last in an airtight container for 3 days at room temperature!
- If you want to make mini ones with the leftover mix (As this mix often makes more than 12 cupcakes) they take 10-12 minutes to bake!
Find my other Cupcake & Chocolate Recipes on my Recipes Page!
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I never ate or made a cupcake until your recipes came along.
A couple of days ago I made these utterly wonderful cup cakes exactly following the recipe but piped cream on top instead of buttercream.
Went down really well – so fresh & gorgeous. Thank you for the recipe.
The question I have is why the eggs don’t have to be beaten in then the flour folded in afterwards as you would for a basic Victoria Sandwich mixture?
Is it because a feature of cupcakes is they don’t have to rise much?
Hiya! I have never done this. Hope this helps! x
Hi Jane. Have you ever substituted oil in your cup cake recipes. Love cake but Have just been told my cholesterol is a bit high so need to cut down on saturated fat 😩😩
Hiya! I have not tested oil in these – they may make the white chocolate and raspberry sink! However, typically you would use 75% of the amount of butter! Hope this helps! x
Random question, which size icecream scoop do you use to fill your cupcake cases quickly an evenly..?
Hiya! The one I use is linked on ‘My favourite baking equipment’ post! Hope this helps! x
Could I use freeze dried rasperrys in the mix instead of fresh?
Hiya! Yes absolutely, use 15 – 20g! Hope this helps! x
I always read your blog and recipes, but I can’t make many of them as I have to accommodate egg allergies.
Do you have any eggless cake recipes?
I want to make these and am worried about the white choc chips sinking and sticking to the bottom as they have with milk choc chip cupcakes….is there anything I can do to avoid/I’m doing wrong?
Hiya! Try tossing them in flour and/or freezing them before! Hope this helps! x
Hi Jane, i have made your cupcakes for the first today, found the recipe so easy to follow, the family say they are great.
What white chocolate do you use for the icing thanks Clare
Yaay im so glad, thank you so much! I use Callebaut chocolate in baking – but any will do! Enjoy! x
Hi Jane! I made these cakes for my friends hen party and she loved them. She would like it as her wedding cake flavour. How could I use the recipe to create an 8inch cake?
Hiya, there is a recipe for this in my book! Hope this helps! x
Made these today was an epic fail 🙁 very stodgy at the bottom , cooked longer than recipe states , what have I done wrong 🙁 I used paper cupcake cases
Me too, I was just coming on to say this. And then the paper was like stuck to the buns so it was peeling off so I was coming on for some advice on what I may have done wrong? I followed and measured all ingredients as stated in recipe.
Thanks for any help!
Are these ok to freeze please as they’ve got fresh raspberries in them – worried they may go watery? Thanks
Yes absolutely! These can freeze for up to 3 months! Hope this helps! x
Best cupcakes anyone I’ve given them to have had in a long time
So happy to hear this, Enjoy! x
Made these yesterday and I love a recipe that does exactly what it says on the tin. Recipe made 15 and amount of
Buttercream was exact…no waste. I got a fright when I
Added the cooled chocolate as it sort of seized but I added a small amount of milk and voila. Perfect again !!
They got rave reviews !!!
Hi,can i uae a white chocollate glaze as a topping? If ok pls can I have the recipe.Thanks
Can I use frozen raspberrys for the mixture?
Hiya! In the cake mix yes!x
Can I leave out the white chocolate in the buttercream?
I’ve made this as written a few times as part of cupcake gifts-I absolutely love the raspberry and white chocolate combo and the icing is to die for.
Today I wanted to make a cake with fresh apples and I was looking for a recipe like this-butter, not oil. I couldn’t find anything that sounded appealing so I thought I’d give this a go as a cake with apples instead of cupcakes. I subbed the raspberries for chopped fresh Granny smith’s and added cinnamon and a pinch of nutmeg to the batter and whacked it in an 8 inch spring form pan. Instead of the icing I made a crumble and put that on top (a lot of crumble lol) and stuffed it in the oven for about 45 minutes. It turned out beautifully and I added a simple icing sugar drizzle after it cooled.
What a fantastic versatile recipe. Everything I’ve made from your site has been perfect and easy to adapt in different ways. Looking forward to your book (I’ve already preordered :))
Can I use soft brown sugar instead of caster sugar for this recipe?
Hello yes you can x
I’m going to make these tonight
Can I ask, how long would you cook them for if you wanted to make mini muffins ?
Hey! mini ones take about 12 minutes to bake xx
Hi Jane – I have tried so many of your recipes & they’re all amazing! Thank you! Everytime I use icing sugar it ends up all over my kitchen. Do you have any tips to stop this from happening as it puts me off making buttercream! I’d appreciate your advice. Thank you
Hey!! Thank you so much!! Haha yes it can be so annoying when this happens, I use tate and lyle which doesn’t do this!xx
can I substitute the raspberries for strawberries instead?
Can I make cream cheese frosting with this recipe? Would the flavors go well together?
Hii! Yes that will be very tasty x
Hi Jane, love you recipes! I’m planning on making these for Mother’s Day. Can I melt the chocolate for the sponge mixture instead of using chocolate chips?
I dont see why not! x
I’m planning on making these for Mother’s Day as they sound delicious! Is it best to chop the raspberries in half or put them in whole?
I leave them whole personally x
Hi Jane, this is a weird question but if I were to make the cupcakes into a 3 layer cake, would everything be 400g for the sponges including the raspberries and white chocolate? For my birthday 🙂 xx
Yeah you can do it that way! x
Hi I was wondering if i wanted to reduce the sugar in these would they still turn out ok?
As its a basic mixture, reducing the sugar can and probably will change the end result! x
Tried these for the first time today and they did not disappoint! The sharpness of the raspberries goes so well with the white chocolate.. I made them for a birthday but don’t want to give them away!
Hi, if swapping from raspberries to pistachios, would you need the same quantity of pistachios?
You could, or slightly less – the baking time may also be slightly less as pistachios are drying compared to raspberries! X
I’m only wanting to make 6 cupcakes, and it says use 1.2 eggs. How would I do this?
Thank you 🙂
I would personally recommend making 1/3 of the recipe so then you only use 1 egg, or make 2/3 and have a couple more than six cupcakes x
Love this recipe they turned out fantastic, will definitely make again. I made vanilla buttercream as I didn’t have enough white chocolate for the cakes + icing but still tasted great and got loads of compliments. Thanks Jane!
Hi what size are the cups you use for your cupcakes? Are they the mini or the regular cups? Thankyou! X
I’m wanting to use this recipe for a cake rather than cupcakes but not for a week or so. Will the baked sponges be ok to be frozen if I make them ahead?
Thanks 😁 x
Yeah that should be fine xx
Made these yesterday and I received so many positive comments from those who tried them. I followed your tips to stop the raspberries and chocolate chips sinking. Thanks for so many fantastic recipes, I’m looking forward to working my way through them!
Can I please ask what is the top to stop the raspberries and chocolate chips from sinking?
Looking forward to trying this! Sorry if this is a silly question but do you sift the self raising flour? And if so do you weigh before or after sifting? Thank you! X
I personally don’t no! x
Could I replace raspberries with pistachios? I loved your white choc and pistachio cake I want to make this as a cupcake!xxx
Yes for sure!! x
I’d like to make these cupcakes gluten free, would you use xanthan gum to help the texture if using gluten free flour? Thanks!
Yes! I would say maybe 1/2tsp (or whatever you find best!) x
I made these yesterday and they were delicious!
However, I noticed the chocolate chips sunk to the bottom and were stuck on the wrapper when peeling it off the cupcake. Also, I noticed there were some small sink holes on the top of the cupcake but it looked like that’s where the raspberry’s were so not sure if it was something to do with them. This didn’t matter too much though because I piped my buttercream over it. But any ideas as to why this happened please? Thanks 🙂 x
So the holes on the top can come from things sinking and moisture – it may be worth coating the raspberries and chocolate chips in flour, and maybe also freezing the chocolate slightly! x
Hi Jane, I absolutely loved this recipe! However, whenever I add the chocolate to my butter cream it goes very grainy and the buttercream is hard to pipe and doesn’t stick to the cupcakes very well. Any ideas of where I am going wrong? I leave my chocolate to cool before I add it to the butter cream and before I add the chocolate the buttercream is nice and Fluffy. I thought it could be the type of chocolate but this also happened with the buttercream for the Terry’s chocolate orange loaf cake.
P.s I love your recipes!!
Hey! So how are you mixing it? Also, do you add any liquid? Sometimes if you add a little whole milk or boiling water it can bring the buttercream back! X
I just kept beating the grainy mixture until it came nice and fluffy again.
Hi. I followed the recipe but I only got 9 cupcakes! I used a standard size ice cream scoop and some cups and only just scraped enough for 9. My cups were about half full – it sounds like you had a lot more mixture?
That sounds like the cups are bigger for sure, there’s definitely no way this only makes 9 if they are the same size as mine! (Or your scoop is bigger!)
Hi, I am planning to make your raspberry and lemon cake for my birthday. But instead of the lemon buttercream I want to add white chocolate buttercream. How much ingredients would I need to cover a 3 tier, 8 inch cake with the buttercream you are using in this recipe.
Have a look at my loaf cake for inspiration, along with the lemon and raspberry layer cake x
Hey! How would I do the measurements work to make this into an 8” cake?
I usually say one batch of cupcakes does one layer of an 8″!
Hello how would I make the freeze thaw raspberries without the machine thing could I use some sort of raspberry sauce??
Hey! Sorry I don’t understand – do you mean the freeze-dried raspberries? That’s not typically something you can make at home!
Hi Jane! I made these cupcakes the other day and they tasted amazing!!! One thing I noticed though was that the bottom of the cakes seemed to stick to the case which I think was due to the chocolate chips at the bottom, is there a way to avoid this? Or could there be any other reason why this happened?
Hey! Yes that could be the chips – you could try freezing the chocolate chips for at least an hour so they basically bake for less time! x
Made these to leave on neighbour’s doorsteps to make them smile, and they LOVED them! Recipe was really easy to follow and they were super fun to make. I used fresh raspberries and folded them in carefully at the end, it worked great. The icing was quite thick so I just added some full fat milk until it came to a consistency I could pipe! Thank you Jane!
These cupcakes look and sound amazing. I want to make these but at the moment I have no raspberries at home so could I add strawberries instead as a substitute? Would that work and if so what quantity? Thanks… ps love all your bakes
Thank you! Strawberries should work the same (sometimes they have a bit less flavour than raspberries and can produce a bit more moisture) but otherwise it’s the same weight!
Made these yesterday – they tasted fab but the buttercream was a little thick? Split two bags as I tried to pipe, so just ended up slapping it on. Used the correct butter etc – not enough chocolate maybe? Or butter too cold?
It may have been a little cold – but to be honest some piping bags can rip a lot easier than they should! (I’ve had quite a few messy occasions in the past haha!) – you can add 1-2tbsp of boiling water or double cream and it would smooth it out a little! x
How much mixture would you recommend putting in each cupcake case? I usually just split the recipe evenly between 12!
Thank you. Love all your recipes!
That’s exactly what I do – I just split it evenly using a 5cm scoop!
Could I just add freeze dried raspberries to the batter rather than fresh? Just to get a more subtle raspberry flavour?
Yes definitely!! About 10-15g worth probably!
I’m going to give these a try in the next few days. Can I melt the chocolate chips Instead and put in the sponge?
Hey! You can!
Made these for my little sisters birthday she thought they where incredible. Dropped them at her door due to the quarantine life we live at the moment she rang me before I got home to say how amazing they are! Thank you 🥰 I’ve also made ten with out the raspberry and just the chocolate and they have been a massive success too!
Ahh that’s amazing!! I’m so glad! xx
Hi Jane, I made these today and my chocolate chips sank to the bottom. Do you know why this must be? Thanks!
Sometimes that can happen depending on chocolate chip size/thickness of your cake batter! You can try different chips, or try coating in flour!
Hi Jane, could I use this recipe to make a raspberry & white chocolate cake? Instead of cupcakes 🙂 THANKS!
Hiya – as mentioned on the post it can but my layer cake version is in my ebook!
Hi there. I have just baked these and waiting for them to cool. I noticed that there is a lot of oil in the bottom of the cases , is this ok or did I do something wrong.
Sometimes that can happen for some people – it can depend on cupcake cases, or ovens etc! You can put a sprinkling of uncooked rice at the bottom in the tin, underneath the cupcake cases to prevent this!
I made a batch of these for my mums birthday and they were a hit!
Raspberry and white chocolate is my absolute favourite flavour and these cupcakes did not disappoint. I’ve made them twice now!! Recipe so easy to follow as are the other recipes if Jane’s I’ve tried. I’m only allowing myself to bake once a week now though otherwise I will roll out of lockdown but if I could I would have a go at every recipe in this blog. Its helped me get through lockdown and gave me the confidence to bake. Thankyou xx
Hello, great recipe! Would frozen raspberries work or is it best to use fresh? Thanks
You can use either!
Ive used frozen raspberries and the cakes have gone a funny colour? Definitely don’t look like the picture lol
Have they gone red…? That’s the raspberry.
I can only get large eggs in supermarket at the mo! Could I use 2 large eggs?
Thank you x
You would need to still use 3 large eggs, but use 175g of the butter/sugar/flour – it may make an extra cupcake!
Is there an easy way to adapt these to be Gluten Free at all?
Yes! Use gluten free self raising flour!
Hi Jane , love the recipe. If I only wanted to make half the cupcakes can I just half all ingredient ?
Theoretically yes, but it’s hard to only use 1.5 eggs. It’s best to make 1/3, or 2/3 as an egg makes up a third of the recipe.
Cooked them at 170 for 19 mins, but they’ve slowly fallen after taking out the oven.
They may have needed longer – it’s a classic sign they weren’t quite finished baking.