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White Chocolate Raspberry Cupcakes

These delightful cupcakes combine creamy white chocolate and tart raspberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1.25 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp fine salt
  • 0.5 cups full-fat sour cream, room temperature
  • 0.5 cups water, room temperature
  • 0.25 cups vegetable or canola oil
  • 1 large egg, room temperature
  • 1 Tbsp vanilla extract or vanilla bean paste
  • 0.5 cups white chocolate chips, melted and cooled
Buttercream Frosting
  • 1 cup unsalted butter, room temperature
  • 1 tsp vanilla extract or vanilla bean paste
  • 0.25 tsp fine salt
  • 3.5 cups powdered sugar
  • 1 Tbsp heavy whipping cream, room temperature
  • 0.5 cups raspberry jam or raspberry preserves, divided
Ganache Topping
  • 0.5 cups white chocolate
  • 2 Tbsp heavy whipping cream, room temperature
For Filling and Garnish
  • 1 cup raspberry jam
  • fresh raspberries for garnish
  • white chocolate shavings for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a large bowl, whisk the flour, sugar, baking powder, and salt together. Make a well in the center.
  3. Add the sour cream, water, vegetable oil, egg, and vanilla extract into the well. Whisk until smooth.
  4. Divide the batter into the cupcake liners, filling them about 3/4 full.
  5. 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.
Buttercream Frosting
  1. Melt the white chocolate chips and let them cool.
  2. In a large bowl, beat the butter until smooth. Add vanilla and salt.
  3. Mix in the powdered sugar, raspberry jam, and heavy cream until combined.
  4. Finally, add the melted white chocolate and mix until you reach the desired consistency.
  5. Fill a piping bag with the buttercream and add some raspberry jam. Set it aside.
Ganache Preparation
  1. Heat the white chocolate and heavy cream until melted and smooth.
Assembly
  1. Remove the center from each cooled cupcake and fill with raspberry jam.
  2. Pipe a swirl of buttercream on top and chill for a few minutes.
  3. Drizzle the ganache over each cupcake and garnish with fresh raspberries and white chocolate shavings.

Notes

Make sure ingredients like eggs and sour cream are at room temperature for better mixing. Use high-quality white chocolate for better flavor. You can swirl extra raspberry jam into the buttercream for added raspberry flavor. Make ganache just before drizzling to prevent it from thickening.