Go Back
–+ servings
White Chocolate Raspberry Cupcakes

Heavenly White Chocolate Raspberry Cupcakes You’ll Love

These White Chocolate Raspberry Cupcakes blend tangy raspberries with creamy white chocolate, delivering a moist and delightful treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour substitute with gluten-free flour blend for gluten-free option
  • 1 cup Granulated Sugar
  • 1 tbsp Baking Powder ensure it's not expired
  • 1/2 tsp Fine Salt
  • 1 cup Full-Fat Sour Cream can be substituted with yogurt or buttermilk
  • 1/4 cup Water can be substituted with milk
  • 1/2 cup Vegetable or Canola Oil can use melted coconut oil or butter
  • 1 large Egg ensure it's at room temperature
  • 1 tsp Vanilla Extract vanilla bean paste can also be used
For the Frosting
  • 1 cup White Chocolate Chips can substitute with dairy-free option
  • 1/2 cup Unsalted Butter must be at room temperature
  • 2 cups Powdered Sugar
  • 1/4 cup Heavy Whipping Cream
  • 1/4 cup Raspberry Jam or Preserves can be swirled in frosting
For the White Chocolate Ganache Drizzle
  • 4 oz White Chocolate
  • 1/4 cup Heavy Cream

Equipment

  • Muffin Pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
  3. Create a well in the dry ingredients and add sour cream, water, oil, egg, and vanilla. Mix until just combined.
  4. Scoop the batter into the lined muffin pan, filling each about 3/4 full.
  5. Bake for 18 to 20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  6. Cool the cupcakes in the pan for 10 minutes before transferring to a cooling rack.
  7. Melt white chocolate for the frosting, beat butter until creamy, then mix in powdered sugar and melted chocolate.
  8. Gently mix in raspberry jam into the buttercream to create a swirl effect.
  9. Heat white chocolate and heavy cream for the ganache until smooth.
  10. Once cool, fill cupcakes with jam, frost, drizzle ganache, and garnish with raspberries and shavings.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for the best results and avoid overmixing the batter.

Tried this recipe?

Let us know how it was!