Description
These White Chocolate Raspberry Cupcakes are soft, fluffy, and bursting with sweet-tart raspberry flavor, topped with a silky white chocolate buttercream. Perfectly elegant for Valentine’s Day, bridal showers, or whenever you need a heavenly dessert.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1/3 cup sour cream
1/2 cup white chocolate chips (melted and slightly cooled)
1 cup fresh raspberries (lightly tossed in 1 tbsp flour)
**White Chocolate Buttercream:**
1 cup unsalted butter, softened
4 oz white chocolate, melted and cooled
3 cups powdered sugar
2 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla extract.
5. Stir in the melted white chocolate until fully combined.
6. Alternate adding the dry ingredients and milk/sour cream, mixing until just combined.
7. Fold in the raspberries gently with a spatula.
8. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
9. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool completely before frosting.
11.
12. **For the Buttercream:**
13. Beat the butter until creamy, then add the melted white chocolate and mix until smooth.
14. Gradually add powdered sugar, cream, vanilla, and salt, beating until light and fluffy.
15. Frost the cooled cupcakes and top with a fresh raspberry or white chocolate shavings.
Notes
Use room temperature ingredients for the best texture.
If using frozen raspberries, don’t thaw — add directly to the batter to prevent bleeding.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: white chocolate raspberry cupcakes, valentine’s dessert, romantic cupcakes, fruity cupcakes, white chocolate buttercream