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    Raspberry & White Chocolate Cupcakes

    05/07/2019 by thebakingexplorer 64 Comments

    Jump to Recipe Jump to Video Print Recipe
    Raspberry & White Chocolate Cupcakes

    Raspberry and white chocolate has got to be one of the most deliciously dreamy food combinations out there. I find white chocolate 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!

    This post may contain affiliate links. I earn from qualifying purchases.

    Raspberry & White Chocolate Cupcakes

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • You will need fresh raspberries for the cupcakes for the best results.
    • Freeze dried raspberries are really easy to get hold of online (sometimes they're called freeze dried raspberry crumble). I've also seen them in Sainsburys and Waitrose in the baking section.
    • My favourite white chocolate to use for the cupcakes and the buttercream is Callebaut, but any good quality white chocolate will work well. I would recommend avoiding cooking or baking chocolate.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Raspberry & White Chocolate Cupcakes

    To make the sponge, mix together the butter or baking spread and caster sugar. Then add eggs and vanilla extract and mix them in.

    Next, mix in self raising flour. Toss the raspberries in a little flour to stop them from sinking, and fold them in along with the white chocolate chips.

    Divide the cupcake batter into the cases, then bake them for 25 minutes or until a thin skewer inserted in the centre comes out clean. To decorate, make a white chocolate buttercream by mixing softened butter and icing sugar together, then add melted white chocolate and mix until combined. Then add milk until you reach the desired consistency. Pipe or spread it onto the cupcakes, and add fresh raspberries, white chocolate chunks and freeze dried raspberries.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    Raspberry & White Chocolate Cupcakes

    Can you use frozen raspberries in this recipe?

    I don't recommend using frozen raspberries as they release a lot more liquid than fresh ones and can make the cupcakes mushy/soggy. If you can't get fresh raspberries, then you could mix some freeze dried raspberries into the batter.

    How long do the cupcakes last for and can they be frozen?

    The cupcakes will last for 2-3 days in an airtight container in a cool place. Fresh rapsberries do need to be kept in the fridge, so if you want to store the cupcakes I would advise adding the fresh raspberries right before serving. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated (I don't recommend freezing the fresh raspberry decoration so please remove this first), freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.

    Can you make the cupcakes with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Can the cupcakes be made gluten or dairy free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons baking powder. You may also like to add ¼ tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread, dairy free milk and a dairy free white chocolate for the cupcakes and the buttercream. You will also need to decorate the cupcakes with dairy free white chocolate.

    Can this recipe be made into a larger cake?

    Yes! Check out my Raspberry & White Chocolate Cake recipe for details.

    Do you need an electric mixer to make this recipe?

    While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

    More tips for making the Raspberry & White Chocolate Cupcakes:

    • You could just make the sponge and drizzle the top with a little white chocolate and have them as muffins.
    • I used a Wilton 2D piping nozzle for these cupcakes.
    • You can spread the buttercream onto the cupcakes with a spoon if you don’t want to pipe it.
    Raspberry & White Chocolate Cupcakes

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients

    • Cupcake tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Piping bags
    • Pastel pink cupcake cases
    • Wilton 2D Piping nozzle
    • Freeze dried raspberries

    I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More raspberry & white chocolate recipes...

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    • Raspberry & White Chocolate Millionaire's Shortbread
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      Raspberry & White Chocolate Cheesecake (No Bake)
    • Raspberry & White Chocolate Traybake Cake

    Raspberry & White Chocolate Cupcakes

    Cupcake sponge filled with fresh raspberries and white choc chips, topped with a white chocolate buttercream
    4.95 from 17 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cupcake
    Prep Time: 35 minutes minutes
    Cook Time: 25 minutes minutes
    Decoration time: 5 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 175 g Butter or baking spread softened, unsalted
    • 175 g Caster sugar
    • 3 Eggs large
    • 1 tsp Vanilla extract
    • 175 g Self raising flour
    • 150 g Fresh raspberries
    • 50 g White chocolate chips

    For the buttercream

    • 200 g Butter softened, unsalted
    • 400 g Icing sugar
    • 100 g White chocolate melted
    • 2-3 tbsp Milk

    For decoration

    • 12 Fresh raspberries
    • 12 squares White chocolate or white chocolate buttons
    • 8 g Freeze dried raspberries optional
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
    • To make the sponge, mix together the butter and sugar, ideally using an electric mixer, until smooth
    • Add the eggs and vanilla extract and whisk well
    • Then whisk in the self raising flour gently
    • Toss the raspberries in about 2 tsp flour, then fold them into the batter gently along with the white chocolate chips
    • Divide the mixture between the 12 cupcake cases
    • 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
    • Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. Then add milk until the desired consistency is reached. For best results, use an electric mixer.
    • Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
    • Decorate each cupcakes with a square of white chocolate, a fresh raspberry and a sprinkle of freeze dried raspberry pieces
    • Store in an airtight container in a cool place, eat leftovers within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • You will need fresh raspberries for the cupcakes for the best results.
    • Freeze dried raspberries are really easy to get hold of online (sometimes they're called freeze dried raspberry crumble). I've also seen them in Sainsburys and Waitrose in the baking section.
    • My favourite white chocolate to use for the cupcakes and the buttercream is Callebaut, but any good quality white chocolate will work well. I would recommend avoiding cooking or baking chocolate.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
     

    Nutrition

    Calories: 711kcal | Carbohydrates: 85g | Protein: 6g | Fat: 40g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 277mg | Potassium: 179mg | Fiber: 1g | Sugar: 72g | Vitamin A: 858IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!

    « Lemon Curd Cheesecake (No Bake)
    Cherry Bakewell Cake »

    Reader Interactions

    Comments

    1. jacqui Bellefontaine

      July 05, 2019 at 9:20 pm

      5 stars
      I love the flavour combination and these cupcakes look perfect. Thank you for linking to #CookBlogShare.

      Reply
      • thebakingexplorer

        July 12, 2019 at 10:09 pm

        Thanks Jacqui!

        Reply
    2. Donna

      July 06, 2019 at 9:48 am

      5 stars
      I absolutely love white chocolate and raspberry! Especially with big chunks of chocolate like this!

      Reply
      • thebakingexplorer

        July 12, 2019 at 10:05 pm

        Thanks Donna!

        Reply
    3. Cat | Curly's Cooking

      July 06, 2019 at 8:19 pm

      5 stars
      These look so pretty. Really like the fresh raspberries in the cupcake mix.

      Reply
      • thebakingexplorer

        July 12, 2019 at 10:05 pm

        Thanks Cat!

        Reply
    4. Antonia @Zoale

      July 06, 2019 at 10:31 pm

      These are beautiful! I haven't had raspberry with white chocolate, but I can't wait to try it out. Thank you for bringing your delicious cupcakes to the party this week! Happy Fiesta Friday!

      Reply
      • thebakingexplorer

        July 12, 2019 at 10:09 pm

        Oh you must try it, it's such a yummy combination!

        Reply
    5. frugal hausfrau

      July 08, 2019 at 9:34 pm

      Kat, excuse me while I lick the screen!! Gorgeous!!!

      Mollie

      Reply
      • thebakingexplorer

        July 12, 2019 at 10:05 pm

        Haha I like your style!!

        Reply
    6. Eb Gargano | Easy Peasy Foodie

      July 09, 2019 at 10:47 am

      5 stars
      These are so pretty... and perfect for a summer party. Love that you've put raspberries IN the batter mix too - delicious! Eb x

      Reply
      • thebakingexplorer

        July 12, 2019 at 10:06 pm

        Thanks Eb! I really wanted them to have lots of raspberry yummyness!

        Reply
    7. CakePants

      July 10, 2019 at 12:59 am

      I'm right there with you - my husband loves white chocolate, but I find it generally a bit too sweet, so I like it combined with something tart. These cupcakes look absolutely perfect, and I love how you styled them!

      Reply
      • thebakingexplorer

        July 12, 2019 at 10:05 pm

        Thanks so much!! I'm glad I'm not alone in this 🙂

        Reply
    8. Sarah

      November 19, 2019 at 9:40 pm

      Just a couple things you forgot to put vanilla on the list of ingredients but I added a tsp anyway and why do you think mine came out a little chunky looking?? Yours look smooth when baked mine not so much?
      Taste is amazing though!!!

      Reply
      • thebakingexplorer

        November 20, 2019 at 9:03 pm

        Thanks for spotting that Sarah - I've updated the recipe now. Do you mean the tops of the muffins were chunky? It could be your oven runs hotter than the dial is saying, try baking on a lower temp for a bit longer and see if that helps.

        Reply
    9. Jus

      January 31, 2020 at 9:54 pm

      Could this successfully be made into a cake?

      Reply
      • thebakingexplorer

        January 31, 2020 at 10:27 pm

        Hi Jus, I've not tried it myself, but I don't see why not! I'd recommend doing it in sandwich tins rather than a deep tin. Let me know how you get on!

        Reply
    10. Sam

      February 14, 2020 at 9:48 am

      Hi Kat
      I made these recently and most of the cupcake cases peeled away from the cakes. Any idea what I might have done wrong? I used fresh raspberry’s and coated them in flour. They taste beautiful though so thank you 🙂 x

      Reply
      • thebakingexplorer

        February 14, 2020 at 10:55 pm

        Hi Sam, there are a few reasons this can happen. The cupcake cases were not very good quality or not greaseproof, the cupcakes were stored in an airtight container before they were fully cooled down, or the cupcakes were left to cool in the baking tin - I hope that helps for next time! I'm glad you enjoyed the taste of the cupcakes 🙂

        Reply
    11. Sam

      February 15, 2020 at 11:08 am

      Thanks so much Kat that’s really helpful x

      Reply
    12. Tamara Heyes

      May 02, 2020 at 8:09 am

      Is there a technique to making the buttercream softer rather than stiff like icing?

      I dont have an electric whisker to have to use my hand!

      Reply
      • thebakingexplorer

        May 03, 2020 at 12:31 am

        Hi Tamara, you can add some milk to make it softer. I wouldn't use more than 2 tbsp as it could go sloppy.

        Reply
      • martina

        September 23, 2022 at 4:11 am

        try cream cheese frosting, much easier to do by hand, and so yummy!

        Reply
    13. Maryam

      May 03, 2020 at 3:06 pm

      5 stars
      Hey can you use frozen raspberries? thank you

      Reply
      • thebakingexplorer

        May 03, 2020 at 8:53 pm

        Hi Maryam, I wouldn't recommend it as they release a lot more moisture so the cupcakes could go soggy. I've only ever made them with fresh ones.

        Reply
    14. Sally

      May 18, 2020 at 8:31 pm

      5 stars
      Mine and my partners favourite cupcake recipe, simply delicious!

      Reply
      • thebakingexplorer

        May 18, 2020 at 10:31 pm

        Thank you so much!!

        Reply
    15. anna

      June 07, 2020 at 8:57 am

      5 stars
      Can you use frozen raspberries for decorating? If so they can go on straight from freezer or do they need to soften up?

      Reply
      • thebakingexplorer

        June 07, 2020 at 3:16 pm

        If you did I would recommend serving the cupcake soon after. As they start to defrost they will release moisture and juice.

        Reply
    16. Rosie Rainbow

      June 15, 2020 at 12:08 pm

      5 stars
      This recipe was so delicious! I tried substituting normal flour for gluten free flour ( I am Coeliac). Most gluten free food is pre-judged as being gross but my friends said it was literally the best thing they had ever had.

      Reply
      • thebakingexplorer

        June 15, 2020 at 6:01 pm

        That's amazing Rosie, I'm so glad they were enjoyed by all!

        Reply
    17. Karen

      August 24, 2020 at 12:01 pm

      I would like to make these for an 80th Birthday but I need to double the quantity. Would you recommend that I double the quantity of all the ingredients?
      Thanks

      Reply
      • thebakingexplorer

        August 24, 2020 at 9:27 pm

        Hi Karen, yes if you would like to make 24 cupcakes, then you will need to double the quantity of all of the ingredients 🙂

        Reply
    18. Paula

      September 06, 2020 at 8:33 pm

      They look lovely! I love raspberries and will definitely be trying this recipe!

      Reply
      • thebakingexplorer

        September 06, 2020 at 10:10 pm

        Thank you Paula! Please let me know what you think!

        Reply
    19. Roslyn

      September 14, 2020 at 8:43 am

      Hiya - I love this recipe and wondered if it would be possible to do as a large 3 layer cake?
      If it is possible what quantities would you suggest.
      Thank you x

      Reply
      • thebakingexplorer

        September 14, 2020 at 4:35 pm

        Hi Rosalyn, I haven't tested this yet (it's on my to do list!) but I would suggest doubling or tripling the recipe - depending how big you want the layers to be.

        Reply
    20. Paula

      September 16, 2020 at 4:52 pm

      5 stars
      Made these cupcakes yesterday and they are so lovely! They went down really well at home so I will definitely be making them again! Thank you for the lovely recipe!

      Reply
    21. Marcia

      January 30, 2021 at 10:31 am

      5 stars
      Thank you so very much this recipe is absolute perfection!!!

      Reply
    22. Bakerlou

      February 05, 2021 at 9:36 am

      5 stars
      These have probably been the most popular cakes I've ever made! Such a great alternative for those who aren't into standard vanilla or chocolate cupcakes. Super easy to make as well! I will be making them again soon for the third time!

      Reply
      • thebakingexplorer

        February 05, 2021 at 3:08 pm

        Aww wow thank you for such lovely feedback!

        Reply
    23. Joanne

      March 14, 2021 at 5:04 am

      These are simply delicious. My son is my biggest critic and he says these are the best! Thanks

      Reply
    24. Kierra

      April 05, 2021 at 4:47 am

      Could the raspberries for the batter be made into a purée to give the cake a more potent raspberry flavor ??

      Reply
      • thebakingexplorer

        April 05, 2021 at 8:14 am

        Hi Kierra, I've never tried this, but if you give it a try let me know what happens! If you are looking for a very strong raspberry flavour you could mix freeze dried raspberries into the batter instead of fresh.

        Reply
    25. Lucy

      April 11, 2021 at 8:31 am

      Fabulous cupcakes

      Reply
    26. natalie

      May 03, 2021 at 4:54 pm

      4 stars
      i made these with cream cheese frosting instead and they were so delicious, except my cake seemed like there was too much flour-y taste in them. I used 1 cup and coated the raspberries like the recipe calls for. they almost smelled like corn bread when they were done, not sure what i did wrong?

      Reply
      • thebakingexplorer

        May 03, 2021 at 9:05 pm

        Hi Natalie, firstly I'm so pleased you thought they were delicious, and I love that you used cream cheese frosting - such a yummy combination! I'm sorry to here about the floury taste you describe. While I do provide cup measurements, I really do recommend using scales as they are so much more accurate. A cup of flour can weigh differently depending on whether you scoop it up with the cup or spoon it into the cup with a spoon. Can I also ask, did you use self raising flour or plain/all purpose flour? If you used all purpose it could be that too much baking powder was added, although that tends to create a bitter taste rather than floury. Unfortunately I'm not familiar with cornbread so I'm not sure about the smell you describe.

        Reply
    27. julie

      May 05, 2021 at 3:47 pm

      5 stars
      i made these cupcakes and everyone said how lovely they were but i found them s bit soggy at the bottom. when i squeezed the cake they were very soft any ideas what i might have done wrong

      Reply
      • thebakingexplorer

        May 05, 2021 at 4:17 pm

        Hi Julie, the cupcakes are naturally quite moist because of the raspberries, if you found them too moist, they could have been slightly under baked, or the raspberries may not have been tossed in flour before baking. Or next time, you could try adding less raspberries. I hope that helps!

        Reply
    28. Enjoli Kaufman

      January 18, 2022 at 1:11 am

      Hi,
      Can I use cake flour instead?

      Reply
      • thebakingexplorer

        January 18, 2022 at 12:38 pm

        Hi, I believe cake flour does not contain a raising agent, so if you use that instead you will need to add baking powder. I would start with 1 1/2 tsp. Let me know how it goes!

        Reply
    29. Rebecca Pitt

      February 20, 2022 at 1:54 pm

      5 stars
      These went down an absolute treat 😍. Baked them for my work colleagues for Valentine’s Day, I just adapted the recipe and added red and pink heart sprinkles with a giant white button to finish them off. They literally didn’t last 5 minutes in the cake box lol. So thank you for your amazing recipes, always can rely on your website to deliver just what I’m after for different occasions. Thank you XX

      Reply
      • thebakingexplorer

        February 20, 2022 at 4:05 pm

        Thank you so much for such lovely feedback Rebecca!! 🥰

        Reply
    30. Tas

      February 20, 2022 at 9:53 pm

      5 stars
      Would these cupcakes freeze well and if so how long would they last in the freezer?

      Reply
      • thebakingexplorer

        February 20, 2022 at 10:18 pm

        Hi Tas, yes you can freeze them for up to 3 months. I hope you enjoy the cupcakes!

        Reply
    31. Abbey Mae

      March 28, 2022 at 11:29 am

      Hi, great recipe, just wondered what is the weight you put into each cupcake case? I really like to have an evenly filled cakes, thanks.

      Reply
      • thebakingexplorer

        March 28, 2022 at 10:03 pm

        Hi Abbey, sorry but I've never weighed them so I have no idea. If you want them to be even, you can use an ice cream scoop, or weigh the whole mixture then divide by 12. I hope that helps and you enjoy the cupcakes 🙂

        Reply
    32. Nicole

      March 29, 2022 at 12:50 am

      En caso de usar harina normal (sin levadura), cuánto de polvo de hornear podría usar? Gracias.

      Reply
      • thebakingexplorer

        March 29, 2022 at 9:27 pm

        Hi, I would recommend adding one and a half teaspoons of baking powder. Please let me know if you enjoy this recipe!
        Hola, te recomiendo agregar una cucharadita y media de polvo de hornear. ¡Cuéntame si disfrutas esta receta!

        Reply
    33. Jo

      August 13, 2023 at 10:13 pm

      5 stars
      Love these. When ever I visit my family for a summer bbq they are always requested. They look so pretty. The taste is amazing.

      Reply
      • thebakingexplorer

        August 14, 2023 at 3:31 pm

        Thank you so much for the lovely feedback!

        Reply
    34. Olivia

      May 28, 2024 at 4:24 pm

      5 stars
      Hi,
      How would you store these overnight? On the counter at room temperature or in the fridge?

      Reply
      • thebakingexplorer

        May 30, 2024 at 10:15 am

        I would store them in a cool place, ideally in a cupcake box.

        Reply

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