Why Make This Recipe
White Chocolate Raspberry Cupcakes are a fantastic treat that combines the creamy sweetness of white chocolate with the tartness of raspberries. They are great for any occasion, whether it’s a birthday party, a family gathering, or just a weekend bake. These cupcakes not only taste delicious but also look beautiful, making them a perfect addition to any dessert table. If you love a good mix of flavors and want to impress your friends and family, this recipe is for you!
How to Make White Chocolate Raspberry Cupcakes
Ingredients:
- 1 1/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup full-fat sour cream, room temperature
- 1/2 cup water, room temperature
- 1/4 cup vegetable or canola oil
- 1 large egg, room temperature
- 1 Tbsp vanilla extract or vanilla bean paste
- 1/2 cup white chocolate chips, melted and cooled
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 tsp vanilla extract or vanilla bean paste
- 1/4 tsp fine salt
- 3 1/2 cups powdered sugar
- 1 Tbsp heavy whipping cream, room temperature
- 1/2 cup raspberry jam or raspberry preserves, divided
- 1/2 cup white chocolate
- 2 Tbsp heavy whipping cream, room temperature
- 1 cup raspberry jam
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, whisk 1 1/4 cups of all-purpose flour, 1 cup of sugar, 1 1/2 tsp of baking powder, and 1/2 tsp of salt together. Make a well in the center of the dry ingredients.
- Add sour cream, water, vegetable oil, egg, and vanilla extract into the well. Whisk until the mixture is smooth.
- Divide the batter into the cupcake liners, filling them about 3/4 full. Bake for 18 to 20 minutes, or until a toothpick comes out with a few moist crumbs. Let them cool for 10 minutes before transferring to a cooling rack.
- For the raspberry white chocolate buttercream, melt 1/2 cup of white chocolate chips and let them cool. In a large bowl, beat 1 cup of room-temperature butter until it’s smooth. Add vanilla and salt. Then mix in the powdered sugar, raspberry jam, and heavy cream until combined. Finally, add the melted white chocolate and mix until you reach the desired consistency.
- Fill a piping bag with the buttercream and add a bit of raspberry jam. Set it aside.
- To make the ganache, heat 1/2 cup of white chocolate chips with 2 Tbsp of heavy cream until melted and smooth.
- Remove the center from each cooled cupcake and fill with raspberry jam. Pipe a swirl of buttercream on top and chill for a few minutes.
- Drizzle the ganache over each cupcake and garnish with fresh raspberries and white chocolate shavings. Enjoy!
How to Serve White Chocolate Raspberry Cupcakes
Serve these cupcakes on a beautiful platter for a stunning display. You can add extra fresh raspberries on top for a pop of color and freshness. They can be enjoyed as a delightful treat with afternoon tea or as a sweet ending to a family dinner.
How to Store White Chocolate Raspberry Cupcakes
Store leftover cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to a week. When storing in the fridge, let them come to room temperature before serving to enjoy the best flavor and texture.
Tips to Make White Chocolate Raspberry Cupcakes
- Make sure your eggs and sour cream are at room temperature for better mixing.
- Use high-quality white chocolate for a richer flavor in the buttercream.
- If you have extra raspberry jam, you can swirl it into the buttercream for added raspberry flavor.
- To prevent the ganache from becoming too thick, make it just before you drizzle it over the cupcakes.
Variation
You can switch up the flavor by using strawberry or blueberry jam instead of raspberry for a different fruity twist. You can also add a pinch of lemon zest to the batter for a bright, citrusy flavor.
FAQs
1. Can I use frozen raspberries?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before using.
2. How do I prevent my cupcakes from sinking?
Be careful not to overmix the batter, and make sure you’re using fresh baking powder. Properly measure your ingredients as well.
3. Can I make these cupcakes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, but check to ensure it can be used in a 1:1 ratio.
White Chocolate Raspberry Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, whisk the flour, sugar, baking powder, and salt together. Make a well in the center.
- Add the sour cream, water, vegetable oil, egg, and vanilla extract into the well. Whisk until smooth.
- Divide the batter into the cupcake liners, filling them about 3/4 full.
- Bake for 18 to 20 minutes, or until a toothpick comes out with a few moist crumbs. Let them cool for 10 minutes before transferring to a cooling rack.
- Melt the white chocolate chips and let them cool.
- In a large bowl, beat the butter until smooth. Add vanilla and salt.
- Mix in the powdered sugar, raspberry jam, and heavy cream until combined.
- Finally, add the melted white chocolate and mix until you reach the desired consistency.
- Fill a piping bag with the buttercream and add some raspberry jam. Set it aside.
- Heat the white chocolate and heavy cream until melted and smooth.
- Remove the center from each cooled cupcake and fill with raspberry jam.
- Pipe a swirl of buttercream on top and chill for a few minutes.
- Drizzle the ganache over each cupcake and garnish with fresh raspberries and white chocolate shavings.