These white chocolate raspberry cupcakes have a vanilla cupcake base that are filled with a smooth white chocolate ganache and topped with a fresh raspberry buttercream. They are then decorated with fresh raspberries and white chocolate pieces!
White chocolate cupcakes are delicious on their own, but combined with the tartness of raspberries, just like in my raspberry white chocolate donuts, they are next level!
Each bite is filled with a smooth and silky ganache, which compliments the light and delicate textures of these cupcakes.
Plus, the raspberry buttercream on top (the same one I used on these fresh raspberry cupcakes) ties all of the flavors together.
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Why You'll Love These Cupcakes
- They have a white chocolate ganache filling.
- The raspberry frosting is made with fresh raspberries.
- All you need are mixing bowls for the cupcake batter.
- You can easily double or triple the recipe for a larger gathering or birthday celebration.
- They are an easy cupcake recipe to make for Easter, Mother's Day, and for baby showers!
As a self-taught baker I used to be really intimidated by white chocolate, but it's just as easy to use as dark or milk chocolate. All you need to know is the ratios between chocolate and heavy whipping cream in order to make a thick and sturdy ganache.
If you're not a huge fan of white chocolate, then check out these classic chocolate cupcakes that are filled with a dark chocolate ganache.
Ingredients for White Chocolate Raspberry Cupcakes
- White Chocolate: Use a high-quality chocolate bar. I prefer Ghirardelli. I don't recommend white chocolate chips. They just don't melt as nicely as a chocolate bar.
- Heavy Whipping Cream: Do not substitute for heavy cream. Heavy whipping cream has a higher fat-content, which is very important when making ganache.
- Flour: I used all purpose flour.
- Oil: Use either vegetable or canola oil.
- Eggs: Adding an extra egg white helps the cupcakes to be more light and fluffy.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream.
- Raspberries: I used fresh, but you could also use frozen.
- Unsalted Butter: Room temperature butter is used for the frosting.
See the recipe card for the full ingredients list and the exact amounts.
Recipe Variations
- Frosting: You could easily swap out the raspberry frosting for this easy strawberry buttercream. You could also leave the fruit out completely and make a white chocolate frosting instead.
- Filling: If you decide to do a white chocolate buttercream, you could fill the cupcakes with this simple raspberry jam.
How to Make The Best White Chocolate Raspberry Cupcakes
Follow along below for the step-by-step process.
Step 1: Add the chopped chocolate to a small bowl. In a separate bowl, heat the heavy whipping cream until bubbling. Pour over the white chocolate and let it sit for 1 minute.
Step 2: Mix together with a fork until the melted white chocolate is smooth.
Step 3: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 4: In a large bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
Step 5: Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Step 6: Fill the cupcake liners ⅔ of the way full and bake for 15-20 minutes.
Let the cupcakes cool for 10 minutes in the pan before transferring them over to a cooling rack.
Raspberry Buttercream Frosting
In a medium saucepan over medium heat, cook down the raspberries until they start to release their juices and get soft.
Press through a fine mesh sieve over a small bowl, discard the seeds, and cool completely.
In a large bowl of a stand mixer using the paddle attachment, beat the butter on high speed until smooth. Add the powdered sugar, heavy whipping cream, vanilla extract, and raspberry reduction (you should have ¼ cup) and mix on low speed.
Then increase to high speed and beat until smooth and fluffy.
PRO TIP! Scrape down the sides of the bowl with a rubber spatula after each mix to ensure all of the butter has incorporated into the frosting.
How To Fill Cupcakes
Make sure the cupcakes have completely cooled before assembling and decorating.
Use a piping tip to carefully cut out the centers. Then fill each cupcake with the ganache (to make it easier, place the ganache in a piping bag).
Place the frosting in a piping bag and frost the cupcakes. I used the Wilton 1M piping tip, but feel free to decorate them however you like.
Top each cupcake with a raspberry and white chocolate shavings if desired and serve!
Storage Tips
Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Expert Baking Tips
- White Chocolate: Make the ganache first. It needs plenty of time to thicken up while you make the other components of the cupcakes.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
- Assembling: Use a piping tip to carefully core out the centers of each cupcake. Then pipe or scoop the ganache into each hole.
Recipes FAQs
I highly recommend you use a high-quality white chocolate (like Ghirardelli) in order to make the ganache. Not only will it give you the best flavor, but also the best texture and consistency.
You can use either a cupcake corer or a sharp knife to cut a hole into the center of the cupcake. Then spoon or pipe in the filling.
Yes you can!
📖 Recipe
The Best White Chocolate Raspberry Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
- Small Saucepan
Ingredients:
White Chocolate Ganache
- 6 ounces white chocolate, finely chopped
- ¼ cup heavy whipping cream
Vanilla Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ⅓ cup vegetable oil (or canola)
- 1 large egg, room temperature
- 1 large egg white, room temperature
- ¼ cup yogurt (plain or vanilla). room temperature
- 2 teaspoons vanilla extract
- ½ cup milk, room temperature
Raspberry Frosting
- 2 cups raspberries, reduced to ¼ cup
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
Instructions:
White Chocolate Ganache
- Make the ganache first so it has time to cool to room temperature.
- Add the finely chopped white chocolate to a small bowl. In a separate small bowl, heat the heavy whipping cream in the microwave until bubbling (25-40 seconds). Pour over the white chocolate and let it sit for 1 minute. Then mix together with a fork until smooth.
- If not fully melted or smooth, heat in the microwave for an additional 10 seconds and mix until smooth. Set aside to cool completely at room temperature until it has thickened enough to hold its shape.
Vanilla Cupcakes
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Raspberry Frosting
- In a small saucepan, add the raspberries and cook over medium heat on the stove. This process will take about 10 minutes for the berries to reduce and release their juices. Be sure to stir occasionally.
- Press the reduced berries through a fine-mesh strainer over a small bowl. Discard the seeds. You should have about ¼ cup of raspberry reduction. Cool completely in the refrigerator.
- In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes). Add the powdered sugar, heavy whipping cream, vanilla extract, and raspberry reduction and mix on low speed until combined (about 30 seconds). Then beat on high speed until smooth and creamy (1-2 minutes).
Assemble
- Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake.
- Place the cooled white chocolate ganache in a piping bag and fill each cupcake with the ganache.
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip. Top each cupcake with a raspberry and white chocolate shavings.
- Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Notes:
-
- White Chocolate: Make the ganache first. It needs plenty of time to thicken up while you make the other components of the cupcakes.
-
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
-
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
-
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
-
- Assembling: Use a piping tip to carefully core out the centers of each cupcake. Then pipe or scoop the ganache into each hole.
I absolutely love how amazing white chocolate and raspberries taste in these cupcakes! They're soft, fluffy, and bursting with flavor.