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!
Cupcakes
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!
Baking cups
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!)
Buttercream
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!
Ingredients
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)
Decoration
- White chocolate sprinkles
- Freeze dried raspberries
- Raspberries
Instructions
- 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!
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!
ENJOY!
Find my other Cupcake & Chocolate Recipes on my Recipes Page!
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J x
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Can I use baking butter for the sponge instead of unsalted butter ?
Made these for a work party, they are absolutely unbelievable! Highly recommend. Super simple recipe that will give an amazing result! The white chocolate buttercream was phenomenal 😋
Hi, if I want to do half the amount of cupcakes do I literally just half the ingredients? Thanks so much x
Yes!
Hi Jane,
I am wondering how to freeze these & other cup cakes in the beautiful iced gems baking cups which I am so glad you recommended. They are the only ones I use because
they are so pretty & great to transport & serve. Spoilt for choice of colour too, really show the cupcakes off.
Just in a plastic lidded box?
Do the baking cups go soggy??
Thank you in anticipation of some advice.
I freeze my cupcakes in a cupcake box, wrapped in clingfilm xx
Hi Jane,
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?
Thank you
.
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
Hi Jane
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 would like to make a three tiered 8 inch version of these, How would I adapt this recipe, would it work?
Hi Jane,
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?
Hi Jane
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