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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
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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

Equipment

Ingredients
  

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

Instructions
 

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

Nutrition

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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