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!

How to make Raspberry & White Chocolate Cupcakes…

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.

Can this recipe be made into a larger cake?

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

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!!

Recommended equipment & ingredients*

Cupcake tinElectric hand mixerPiping bags
Pastel pink cupcake casesWilton 2D Piping nozzleFreeze dried raspberries
Mixing bowls  

*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 Cupcakes

Cupcake sponge filled with fresh raspberries and white choc chips, topped with a white chocolate buttercream
5 from 11 votes
Print Pin Rate
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
Author: thebakingexplorer


For the sponge

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

For decoration

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


  • 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, using a silicone or wooden spoon, or ideally an electric mixer, until smooth
  • Add the eggs and vanilla extract and whisk well
  • Then whisk in the self raising flour
  • Toss the raspberries in about 2 tsp flour, then fold them into the batter 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
  • 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. You may also need a splash of milk if the buttercrea is too thick
  • 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!



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

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Raspberry & White Chocolate Cupcakes

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Raspberry & White Chocolate Cupcakes

41 comments / Add your comment below

  1. 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!

  2. 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!

  3. 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!!!

    1. 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.

    1. 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!

  4. 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

    1. 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 🙂

  5. 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!

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

    1. 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.

  6. 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?

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

  7. 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.

  8. 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?

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

  9. 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

    1. 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.

  10. 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!

  11. 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!

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