White Chocolate Raspberry Cupcakes

These white chocolate raspberry cupcakes are made with vanilla cupcakes packed full of fresh raspberries and frosted with white chocolate buttercream. 

White chocolate and raspberry is one of my favorites and one of the most classic flavor combinations. The sweetness of the chocolate paired with the tart raspberries is just *chef’s kiss*.  

Why you’ll love these white chocolate raspberry cupcakes

  • They’re fairly simple to make, not complicated but they do require time and accuracy. 
  • The cupcakes can be made with fresh or frozen raspberries. 
  • The buttercream is not overly sweet which can often happen with white chocolate desserts. 
  • Recipe is versatile – can be made with dairy free and gluten-free ingredients. 

If you’re loving the white chocolate raspberry combo, I have more for ya! I have a white chocolate raspberry cake and the BEST white chocolate raspberry cheesecake ice cream.

I also have these white chocolate strawberry cookies but you could swap the strawberries out for freeze dried raspberries. I also have white chocolate raspberry muffins and macarons.

Ingredients & Substitutions

  • Butter: I prefer salted butter for the cupcakes and unsalted for the buttercream but you can also use unsalted butter for all of it as well. Make sure it’s softened to room temperature. 
  • Flour: I use all purpose flour in most of my recipes BUT you cannot beat the texture of cake flour in cupcakes so I highly recommend King Arthur’s Cake Flour. It is far superior to some alternatives in the grocery stores.
    • I have used the “homemade cake flour” trick by replacing 1 tablespoon of all-purpose flour with cornstarch. The cupcakes will work if you make them this way but they won’t be quite as soft and tender. 
    • I HIGHLY recommend using a digital scale, as flour is so often over measured. 
  • Baking Powder: to leaven the cupcakes. 
  • Sugar: I used granulated sugar and I don’t recommend cutting any out.  
  • Oil: I always use a combination of butter and oil in my cakes because I like the texture from both. I recommend a neutral oil like vegetable oil, canola oil or sunflower oil here. 
  • Eggs: I just use one large egg and make sure it’s at room temperature. Place it in hot water for 5-10 minutes if it’s cold.
    • The meringue will require two additional egg whites so you’ll be left with two egg yolks (which I have plenty of recipe recommendations for down in the FAQ section).
  • Sour Cream: I’ve used greek yogurt and sour cream in this recipe and they both work well. You can also use plain yogurt. However, if you sub the sour cream for extra milk, the cupcakes might shrivel up a little when cooling. 
  • Milk: I use whole milk or two percent but any milk will work here, even dairy free. 
  • Vanilla: I just use vanilla extract in this recipe but vanilla bean paste also works.
  • Raspberries: I prefer using fresh raspberries but frozen ones work fine as well. I like to chop my raspberries into quarters so they’re tiny chunks. If you leave them whole (which may happen with frozen berries) you’ll have larger chunks of fruit which make the cupcake soggy in those spots. 
  • White chocolate: I use nestle or ghirardelli white chocolate chips but any white chocolate works fine. 

Step-by-Step Instructions


Step 1: Zest the lemon on top of the sugar and use your fingers to rub them together well, until they’re well combined. 

Step 2: Whisk together the flour, sugar, spices, baking powder and salt until they’re evenly distributed.

Step 3: Add the room temperature butter and the oil and use an electric mixer to beat them at medium, until they’re crumbly like a streusel. 

Step 4: Add the egg and mix just until it’s well combined and the batter looks like paste.

Step 5: Add the sour cream and turn the mixer to low speed while streaming in the milk.

Step 6: Chop the raspberries into quarters (or halves if they’re small) and gently fold them into the cupcake batter.

Step 7: Fill the cupcake liners about ⅔-¾ full. I recommend weighing them so each cupcake has 50-55 grams of batter.  

Step 8: Bake for 20-22 minutes, until the tallest part of the cupcake, in the center, springs back when you press on it. If you’re hesitant, give it another minute or so.

Step 9: Let the cupcakes rest for 10 minutes in the pan, then remove them from the pan. 

White Chocolate Buttercream

Step 1: Place a cup of water in a small pot on the stove, over medium-low heat. Allow the water to come to a boil and then reduce the heat to a simmer. 

Step 2: Meanwhile, clean your mixing bowl, whisk attachment and all other tools well and wipe them down with a little vinegar to make sure there’s no grease residue. 

Step 3: Combine the sugar with the egg whites in your mixer bowl and place the mixer bowl on top of the simmering pot of water. Whisk the egg and sugar mixture frequently, until the sugar is fully dissolved – just touch it with your finger and feel for sugar granules. 

Step 4: Meanwhile melt your white chocolate in the microwave on 10-15 second intervals, just until it’s smooth and silky. Set aside to cool but stir it often so it doesn’t harden around the edge. 

Step 5: Once the sugar is dissolved, move the bowl to the mixer and beat at full speed for 5-10 minutes, until it’s thick and fluffy and no longer hot. 

Step 6: With the mixer on medium speed, add in your room temperature butter, a few tablespoons at a time. It may not come together right away so just turn the mixer up to full speed for a few minutes and give it some time. 

Step 7: Add half of the white chocolate and fold it in with a rubber spatula (I don’t like to mix with the whisk attachment because the white chocolate will solidify if it touches anything cold and you may get random chunks of white chocolate. Repeat with the other half once the first half is combined.

Step 8: Pipe onto cooled cupcakes and top with raspberries. If desired, you can fold in some fresh raspberries to the frosting as well.

Expert tips on getting perfect cupcakes

There’s a few things that can make it or break it with these cupcakes. 

  • Don’t swap ingredients unless I mentioned them in the ingredient section above.
  • Don’t reduce the sugar. I know a lot of people do that for some recipes but not this one.
  • Weigh your ingredients with a digital scale 
  • Weigh the batter for each cupcake with a digital scale. I just place the cupcake pan on the scale with the liners and measure out 50-55 grams for each cupcake. You will have enough batter for about half a cupcake leftover. DO NOT BE TEMPTED to distribute that among the cupcakes, they will sink if they’re overfilled.
    • If you’re adding the diced cranberries to the batter, you will get 14 good cupcakes by doing the 50-55g grams in each tin. You may get 15 cupcakes but don’t if you don’t have enough for the 15th, don’t distribute the rest of the batter among the other cupcakes.
  • Use a light colored stainless steel muffin tin. 

Frequently Asked Questions

Can I use all-purpose flour?

I have used the “homemade cake flour” trick by replacing 1 tablespoon of all-purpose flour with cornstarch. The cupcakes will work if you make them this way but they won’t be quite as soft and tender. 
I HIGHLY recommend using a digital scale, as flour is so often over measured. 

Can I make this ahead of time?

This cake holds on to moisture really well so you can make it 1-2 days in advance before serving and store in the fridge. Or you could make it well in advance and freeze. See the storing section. 

What if I only have one pan?

If you only have one muffin pan, the batter for the 14-15th cupcake can just wait on the counter until the first 12 are done baking. 

How do I know when it’s done baking?

Just like all the rest of my cakes, I test if it’s done baking by pressing gently on the tallest part of the cake. The cake will spring back if it’s done baking. If it stays indented, give it a few minutes in the oven, before testing again. 

Can I use frozen raspberries? 

I much prefer fresh raspberries for this recipe but it should work fine frozen raspberries. I would just make sure they’re smaller chunks not large, whole raspberries.

Can I use this as a cake recipe?

I have not tested this cupcake recipe as a cake recipe but I don’t imagine it would be bad. It would probably make about 1 layer 8 or 9 inch cake. 

How to store these white chocolate raspberry cupcakes

I usually just cover them with a cake dome or place them in an airtight container and store them at room temperature for a day. You can store them in the refrigerator for an additional 3-4 days but if it’s any longer, I recommend freezing them.

To freeze the cupcakes, place them in an airtight container and then place the container in a freezer bag, squeezing out all the excess air. Bring them back to room temperature by thawing at room temperature for a few hours before serving. 

Thanks so much for reading today’s post, if you have any questions just comment down below. 

If you make these white chocolate raspberry cupcakes, I’d love it if you left me a review or a star rating. 🙂

As always, have a blessed day and happy baking!

Love, B

white chocolate raspberry cupcakes on a plate with raspberries

White Chocolate Raspberry Cupcakes

Bernice Baran
These white chocolate raspberry cupcakes are made with vanilla cupcakes packed full of fresh raspberries and frosted with white chocolate buttercream. Raspberries can be mixed into the frosting as well, or topped with raspberries.
4.67 from 3 votes
Prep Time 1 hour 15 minutes
Cook Time 18 minutes
Additional Time 1 hour
Total Time 2 hours 33 minutes
Course Cupcakes
Cuisine American
Servings 14 cupcakes
Calories 397 kcal


Raspberry Cupcakes

  • 1 cup (200g) granulated sugar
  • zest of 1 lemon optional
  • 1 1/2 cup (172g) cake flour spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/4 cup (60mL) canola oil
  • 1/4 cup (56g) unsalted butter room temperature
  • 1 large egg room temperature (or 2 large egg whites if you want whiter cupcakes)
  • 1 tsp pure vanilla extract
  • 2 tsp vanilla bean paste
  • 1/2 cup (113g) sour cream
  • 1/3 cup (80mL) whole milk room temperature
  • 5 oz fresh raspberries or frozen
  • 1 Tbsp (10g) cornstarch

White Chocolate Buttercream

  • 1 cup (200g) granulated sugar
  • 4 large (120g) egg whites room temperature
  • 1 cup (227g) unsalted butter room temperature (if it doesn't come together after whipping at high speed, add another 1/4 cup (56g)).
  • 1 tsp vanilla extract
  • tiny pinch of fine sea salt
  • 1 cup (6oz/225g) white chocolate chips melted
  • 2-4 oz fresh raspberries


Raspberry Cupcakes

  • Preheat the oven to 350F/177C convection (325F/163C conventional) and line 14 muffin tins with cupcake liners (preferably a light colored pan).
  • In a large bowl or the bowl of a stand mixer, use your fingers to rub the lemon zest with the sugar together to release the lemon flavor into the sugar.
    1 cup (200g) granulated sugar
  • Add the cake flour, baking powder, spices and salt and whisk together until they're evenly distributed (whisk well).
    1 1/2 cup (172g) cake flour, 1 1/2 tsp baking powder, 1/4 tsp fine sea salt
  • Add the oil and butter to the dry ingredients and beat together until they're combined.
    1/4 cup (60mL) canola oil, 1/4 cup (56g) unsalted butter
  • Add the egg and vanilla extract and paste and mix until they're fully combined.
    1 large egg, 1 tsp pure vanilla extract, 2 tsp vanilla bean paste
  • Add the sour cream and turn the mixer to low speed, while streaming the milk in. Scrape the edge of the bowl and mix just until the cupcake batter is smooth.
    1/2 cup (113g) sour cream, 1/3 cup (80mL) whole milk
  • In a small bowl, toss the cornstarch with the raspberries until they're fully coated. Gently fold the raspberries into the cupcake batter just until they're evenly distributed.
    5 oz fresh raspberries, 1 Tbsp (10g) cornstarch
  • Fill each cupcake liner about 2/3-3/4 full, about 40-45 grams of batter per cupcake. You should have enough for 15 cupcakes. Place 20-25 grams of plum topping on top of each cupcake; there should be just enough for all of them.
  • Bake for 20-22 minutes. They are done when you press on the center of the cupcake and it springs back or when a toothpick inserted comes out clean.
  • Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting.

White Chocolate Buttercream

  • Bring a small pot with 1/2 cup of water to a boil and lower the heat to simmer.
    1 cup (200g) granulated sugar
  • Meanwhile, clean your mixing bowl, whisk attachment and all other tools well and wipe them down with a little vinegar to make sure there’s no grease residue.
  • Place the egg whites and granulated sugar in the bowl of a stand mixer and place the bowl over the simmering water for 5-10 minutes, whisking intermittently until the granulated sugar is completely dissolved.
    4 large (120g) egg whites
  • Once the sugar is dissolved, remove the bowl of egg whites from the heat. Use the whisk attachment to beat the egg whites with the sugar. Beat for 7-10 minutes on high speed and then lower the speed to low-medium.
  • Slowly add 2 Tbsp of butter in at a time. Wait for the butter to incorporate before adding the next chunk. Once all the butter is added, turn the mixer up to high speed for a few seconds, until it comes together.
    1 tsp vanilla extract, tiny pinch of fine sea salt, 1 cup (227g) unsalted butter
  • Meanwhile, melt your white chocolate. I do 15-20 second intervals in the microwave, stirring between each interval until it’s melted. Allow it to cool slightly (not enough to re-harden). 
    1 cup (6oz/225g) white chocolate chips
  • Use a rubber spatula to scrape the edge of the bowl of buttercream, add the vanilla bean paste (or extract), the melted white chocolate and the salt and beat until it's fully combined. (DON’T stream in the white chocolate while the mixer is running or you’ll cool the melted chocolate as your adding it and you’ll get little hardened bits of white chocolate chunks throughout the buttercream). 
  • Use a large, round piping tip to pipe the frosting onto cooled cupcakes and top with fresh raspberries. Alternatively you could fold the raspberries into the frosting and spread the frosting on top of the cupcakes using a spoon or an offset spatula.
    2-4 oz fresh raspberries


Serving: 1gCalories: 397kcalCarbohydrates: 35gProtein: 5gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 65mgSodium: 127mgPotassium: 117mgFiber: 1gSugar: 24gVitamin A: 595IUVitamin C: 4mgCalcium: 80mgIron: 0.4mg
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Recipe Rating

  1. Hello Bernice. I’m instruction no. 2 it mentions lemon zest but there is not lemon zest in the recipe ingredients list. Please can you advise on this? Was hoping to make these tomorrow morning. Thanks! Simone

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