Raspberry & White Chocolate Cupcakes

Raspberry & White Chocolate Cupcakes

Raspberry and white chocolate has got to be one of the most deliciously dreamy food combinations out there. My partner adores white chocolate, but I find it too sweet sometimes so adding raspberries gives it the right level of tartness to take the edge off. I’ve used fresh raspberries for this Raspberry & White Chocolate Cupcakes recipe as I find frozen ones can be too wet and mushy, then they release extra liquid into the sponge that you really don’t want. Fresh raspberries in these cupcakes worked perfectly and I’m such a big fan of this recipe! I’ve also mixed white chocolate into the buttercream so it’s extra luxurious!

Jump straight to the recipe!

To make the sponge I first mixed together the baking spread and caster sugar. Then I added the eggs and vanilla extract and mixed them in.

Next I mixed in self raising flour, and folded in the raspberries and white chocolate chips.

I divided the cupcake batter into cases, then I baked them for 25 minutes.

Raspberry & White Chocolate Cupcakes

To decorate the Raspberry & White Chocolate Cupcakes I made a white chocolate buttercream with melted white chocolate stirred into it, then I added a fresh raspberry, a square of white chocolate and a sprinkle of freeze dried raspberries on top.

Raspberry & White Chocolate Cupcakes

The Raspberry & White Chocolate Cupcakes were absolutely delicious! This is one of my favourite cupcake recipes! You could even just make the sponge and maybe drizzle the top with a little white chocolate and have them as muffins too. But that white chocolate buttercream is pretty irresistable!!

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy and Fiesta Fridays hosted by Zoale and The Not So Creative Cook.

Raspberry & White Chocolate Cupcakes
5 from 4 votes
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Raspberry & White Chocolate Cupcakes

Cupcake sponge filled with fresh raspberries and white choc chips, topped with a white chocolate buttercream

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 35 minutes
Cook Time 25 minutes
Decoration time 5 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread I use Stork
  • 175 g Caster sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 200 g Fresh raspberries
  • 75 g White chocolate chips

For the buttercream

  • 200 g Butter or baking spread I use Stork
  • 400 g Icing sugar
  • 100 g White chocolate melted

For decoration

  • 12 Fresh raspberries
  • 12 squares White chocolate
  • 8 g Freeze dried raspberries optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases

  2. To make the sponge, mix together the butter and sugar, using a silicone or wooden spoon, until smooth

  3. Add the eggs and whisk well

  4. Then whisk in the self raising flour

  5. Toss the raspberries in about 2 tsp flour, then fold them into the batter along with the white chocolate chips

  6. Divide the mixture between the 12 cupcake cases

  7. Bake them for 25 minutes or until they are golden brown and a skewer
    inserted in the centre of the cupcakes comes out clean. Leave to cool
    completely

  8. Make the buttercream by mixing together the butter and icing sugar, then
    add the white chocolate and mix until smooth. You can do this by hand
    or with an electric whisk

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  10. Decorate each cupcakes with a square of white chocolate, a fresh raspberry and a sprinkle of freeze dried raspberry pieces

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

You can find more of my Cupcake recipes by clicking here!

Raspberry & White Chocolate Cupcakes

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