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, mix together the baking spread and caster sugar. Then add eggs and vanilla extract and mix them in.
Next, mix in self raising flour, and fold in the raspberries and white chocolate chips.
Divide the cupcake batter into cases, then bake them for 25 minutes.
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.
Can this recipe be made into a larger cake?
Yes! Check out my Raspberry & White Chocolate Cake recipe for details.
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.
- 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 is Callebaut, but any good quality white chocolate will work well. I would recommend avoiding cooking or baking chocolate.
Recommended equipment & ingredients*
- Cupcake tin
- Electric hand mixer
- Piping bags
- Pastel pink cupcake cases
- Wilton 2D Piping nozzle
- Freeze dried raspberries
- Mixing bowls
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More Raspberry & White Chocolate recipes...
Raspberry & White Chocolate Cupcakes
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
- 1 tbsp Milk
- 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, 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
- 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 can add more milk if the buttercream is too stiff
- 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
If you like this, check out more of my Cupcake recipes!
I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy.