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White Chocolate Raspberry Cupcakes

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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!
5 from 4 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!

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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!

26 Comments

  • 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
  • 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.

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