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White Chocolate Raspberry Cupcakes

4.67 from 3 votes
prep 1 hour 15 minutes
cook 18 minutes
Additional Time 1 hour
total 2 hours 33 minutes
Serves 14 cupcakes
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.
Author: Bernice Baran
Servings 14 cupcakes

Equipment

Ingredients

Raspberry Cupcakes

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

White Chocolate Buttercream

  • 200 grams granulated sugar
  • 4 large egg whites, room temperature
  • 227 grams unsalted butter, room temperature*
  • 1 tsp vanilla extract
  • tiny pinch of fine sea salt
  • 170 grams white chocolate chips, melted
  • 56-113 grams fresh raspberries

Method

Raspberry Cupcakes

  1. Preheat the oven to 350F/177C convection and line 14 muffin tins with cupcake liners (preferably a light colored pan).
  2. 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.
    200 grams granulated sugar, 1 lemon, zest optional
  3. Add the cake flour, baking powder, spices and salt and whisk together until they're evenly distributed (whisk well).
    180 grams cake flour spooned and leveled, 1 1/2 tsp baking powder, 1/4 tsp fine sea salt
  4. Add the oil and butter to the dry ingredients and beat together until they're combined.
    60 mL canola oil, 56 grams unsalted butter room temperature
  5. Add the egg and vanilla extract and mix until they're fully combined.
    1 large egg room temperature (or 2 large egg whites if you want whiter cupcakes), 2 tsp pure vanilla extract
  6. 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.
    113 grams sour cream, 80 mL whole milk room temperature
  7. 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.
    142 grams fresh raspberries or frozen , 10 grams cornstarch
  8. 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.
  9. 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.
  10. 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

  1. Bring a small pot with 1/2 cup of water to a boil and lower the heat to simmer.
    200 grams granulated sugar
  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.
  3. 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 egg whites room temperature
  4. 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.
  5. 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, 227 grams unsalted butter room temperature*
  6. 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). 
    170 grams white chocolate chips melted
  7. 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). 
  8. 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.
    56-113 grams fresh raspberries

Notes

* If the buttercream doesn't come together after whipping at high speed, add another 1/4 cup (56g) of butter.

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
Course: Cupcakes
Cuisine: American
Keyword: white chocolate, white chocolate buttercream, white chocolate raspberry, white chocolate raspberry cupcakes