Menu

White Chocolate Raspberry Cupcakes

*This post may contain affiliate links. Please see my disclosure for more details!*

Delicious, Sweet and Fruity White Chocolate Raspberry Cupcakes with a White Chocolate & Raspberry Sponge, White Chocolate Buttercream Frosting, and more!

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! 

Before you ask – the cake version of this is available in my first ebook – available on Etsy here! 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! 

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!

Delicious, Sweet and Fruity White Chocolate Raspberry Cupcakes with a White Chocolate & Raspberry Sponge, White Chocolate Buttercream Frosting, and more!
4.91 from 10 votes
Print Pin Rate
Category: Cake
Type: Cupcakes
Keyword: Raspberry, White Chocolate
Prep Time: 10 minutes
Cook Time: 20 minutes
Decorating Time: 30 minutes
Total Time: 1 hour
Servings: 15 Cupcakes
Author: Jane's Patisserie

Ingredients

Cupcakes

  • 150 g Unsalted Butter/Stork
  • 150 g Caster Sugar
  • 3 Medium Eggs
  • 150 g Self Raising Flour
  • 150 g White Chocolate Chips
  • 150 g Raspberries

Lemon/Raspberry Buttercream

  • 125 g Unsalted Butter (room temp)
  • 250 g Icing Sugar
  • 150 g White Chocolate (melted)

Decoration

Instructions

  • Preheat your oven to 180C/160CFan 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 till light & fluffy and smooth!
  • Add in the Beaten Eggs and Self Raising Flour and beat again for about 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 till 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!

Notes

  • 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!
Nutrition Facts
White Chocolate Raspberry Cupcakes!
Amount Per Serving
Calories 398 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 14g88%
Cholesterol 81mg27%
Sodium 35mg2%
Potassium 98mg3%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 39g43%
Protein 4g8%
Vitamin A 512IU10%
Vitamin C 3mg4%
Calcium 54mg5%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Cupcake & Chocolate Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

56 Comments

  • Chris
    November 10, 2020 at 7:29 am

    Hi Jane,
    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

    Reply
  • Sands09
    October 21, 2020 at 8:03 pm

    5 stars
    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!

    Reply
  • Rebecca
    October 12, 2020 at 10:37 pm

    5 stars
    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

    Reply
  • Jae
    October 10, 2020 at 10:47 am

    Hi Jane,

    Could I replace raspberries with pistachios? I loved your white choc and pistachio cake I want to make this as a cupcake!xxx

    Reply
  • Kate
    September 19, 2020 at 8:50 pm

    I’d like to make these cupcakes gluten free, would you use xanthan gum to help the texture if using gluten free flour? Thanks!

    Reply
    • Jane's Patisserie
      September 20, 2020 at 11:54 am

      Yes! I would say maybe 1/2tsp (or whatever you find best!) x

  • Chelsey
    September 4, 2020 at 10:26 am

    5 stars
    Hi Jane,
    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

    Reply
    • Jane's Patisserie
      September 4, 2020 at 2:42 pm

      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

  • Lisa-Marie
    July 31, 2020 at 6:32 pm

    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!!

    Reply
    • Jane's Patisserie
      August 1, 2020 at 10:21 am

      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

  • Joanna Howell
    July 25, 2020 at 3:35 pm

    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?

    Reply
    • Jane's Patisserie
      July 25, 2020 at 8:51 pm

      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!)

  • Sophia
    July 21, 2020 at 11:54 am

    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.
    Many thanks

    Reply
    • Jane's Patisserie
      July 21, 2020 at 2:05 pm

      Have a look at my loaf cake for inspiration, along with the lemon and raspberry layer cake x

  • Tara Adams
    July 17, 2020 at 7:42 pm

    Hey! How would I do the measurements work to make this into an 8” cake?

    Reply
    • Jane's Patisserie
      July 17, 2020 at 7:45 pm

      I usually say one batch of cupcakes does one layer of an 8″!

  • Bethany Stones
    June 28, 2020 at 9:13 pm

    Hello how would I make the freeze thaw raspberries without the machine thing could I use some sort of raspberry sauce??

    Reply
    • Jane's Patisserie
      June 29, 2020 at 8:33 am

      Hey! Sorry I don’t understand – do you mean the freeze-dried raspberries? That’s not typically something you can make at home!

  • Niamh
    June 18, 2020 at 2:04 pm

    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?

    Reply
    • Jane's Patisserie
      June 18, 2020 at 7:18 pm

      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

  • Rachel Smith
    June 9, 2020 at 11:15 am

    5 stars
    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!

    Reply
  • Reena
    June 7, 2020 at 12:08 am

    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

    Reply
    • Jane's Patisserie
      June 7, 2020 at 8:34 am

      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!

  • Jasmine Edwards
    June 5, 2020 at 6:57 pm

    4 stars
    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?

    Reply
    • Jane's Patisserie
      June 5, 2020 at 7:11 pm

      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

    • Holly
      August 7, 2020 at 1:38 pm

      5 stars
      Hi Jane
      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!

    • Jane's Patisserie
      August 7, 2020 at 3:13 pm

      That’s exactly what I do – I just split it evenly using a 5cm scoop!

  • Imogen Smith
    June 2, 2020 at 4:13 pm

    5 stars
    Could I just add freeze dried raspberries to the batter rather than fresh? Just to get a more subtle raspberry flavour?

    Thanks:)

    Reply
    • Jane's Patisserie
      June 2, 2020 at 7:01 pm

      Yes definitely!! About 10-15g worth probably!

  • Aly Whiting
    June 1, 2020 at 9:20 pm

    Hi Jane,

    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?

    Reply
  • Charlotte Sexton
    May 24, 2020 at 9:02 pm

    5 stars
    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!

    Reply
  • Emily
    May 22, 2020 at 2:03 pm

    Hi Jane, I made these today and my chocolate chips sank to the bottom. Do you know why this must be? Thanks!

    Reply
    • Jane's Patisserie
      May 22, 2020 at 7:52 pm

      Sometimes that can happen depending on chocolate chip size/thickness of your cake batter! You can try different chips, or try coating in flour!

  • Juliet Heyes
    May 20, 2020 at 5:59 pm

    Hi Jane, could I use this recipe to make a raspberry & white chocolate cake? Instead of cupcakes 🙂 THANKS!

    Reply
    • Jane's Patisserie
      May 20, 2020 at 8:52 pm

      Hiya – as mentioned on the post it can but my layer cake version is in my ebook!

  • Liz
    May 7, 2020 at 3:46 pm

    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.

    Reply
    • Jane's Patisserie
      May 7, 2020 at 3:52 pm

      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!

  • Ashleigh
    May 4, 2020 at 5:01 pm

    5 stars
    I made a batch of these for my mums birthday and they were a hit!

    Reply
  • Angela
    May 4, 2020 at 10:47 am

    5 stars
    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

    Reply
  • Rach
    May 2, 2020 at 6:52 pm

    Hello, great recipe! Would frozen raspberries work or is it best to use fresh? Thanks

    Reply
    • Jane's Patisserie
      May 2, 2020 at 8:08 pm

      You can use either!

    • Anne-Marie
      May 8, 2020 at 12:29 pm

      Ive used frozen raspberries and the cakes have gone a funny colour? Definitely don’t look like the picture lol

    • Jane's Patisserie
      May 8, 2020 at 12:34 pm

      Have they gone red…? That’s the raspberry.

  • Claudia
    April 18, 2020 at 1:08 pm

    Hi Jane,
    I can only get large eggs in supermarket at the mo! Could I use 2 large eggs?
    Thank you x

    Reply
    • Jane's Patisserie
      April 18, 2020 at 4:15 pm

      You would need to still use 3 large eggs, but use 175g of the butter/sugar/flour – it may make an extra cupcake!

  • Sophie Roberts
    April 14, 2020 at 3:11 pm

    Hi Jane,

    Is there an easy way to adapt these to be Gluten Free at all?

    Reply
    • Jane's Patisserie
      April 14, 2020 at 3:42 pm

      Yes! Use gluten free self raising flour!

  • Shannon
    April 5, 2020 at 7:42 am

    Hi Jane , love the recipe. If I only wanted to make half the cupcakes can I just half all ingredient ?

    Thanks

    Reply
    • Jane's Patisserie
      April 5, 2020 at 9:21 am

      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.

  • Heather
    March 30, 2020 at 1:39 pm

    Cooked them at 170 for 19 mins, but they’ve slowly fallen after taking out the oven.

    Reply
    • Jane's Patisserie
      March 30, 2020 at 5:09 pm

      They may have needed longer – it’s a classic sign they weren’t quite finished baking.

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.