The Best White Chocolate Raspberry Cupcakes

5 from 1 vote

These white chocolate raspberry cupcakes have a vanilla cupcake base that are filled with a smooth white chocolate ganache and topped with a raspberry buttercream. They are then decorated with fresh raspberries and white chocolate pieces!

Prep Time20

Cook Time15

Cool Time10

Total Time45

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 528kcal

Author: Karissa Parrish

Equipment

12-count muffin pan
Cupcake Liners
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

US Customary - Metric

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.

Nutrition