White Chocolate and Raspberry Cupcakes
These White Chocolate and Raspberry Cupcakes have a white chocolate chip and fresh raspberry cupcake with white chocolate buttercream freeze-dried raspberries and topped with a Raspberry Ripple chocolate button.
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Baking Cups
I am obsessed with these baking cups. I went with the pink and gold ones for these cupcakes because I think they fit the raspberry and white chocolate theme perfectly. The baking cups do come in so many different colours and designs and they open up into little plates. Perfect for catching any stray crumbs.
Cupcake Recipe
I went with a chocolate chip and fresh raspberry cupcake for this recipe. I just absolutely love the combination of white chocolate and raspberry the sweetness marries so well with the sharpness of fresh raspberries.
Whenever I am making cupcakes I always start off with my basic cupcake recipe which has self-raising flour, caster sugar, butter, eggs and baking powder.
You can use either unsalted butter or a baking spread like Stork in these cupcakes. They both work perfectly and depending on which ones you use comes down to personal preference.
Related Recipes
White Chocolate and Raspberry Cake
White Chocolate Fudge Cupcakes
I would recommend using self-raising flour in any cake recipe because it helps give you a lovely tall and fluffy cupcake. If you don’t have self-raising flour you can make your own by combining plain flour and baking powder together.
I used chocolate chips for this recipe so that they were small enough to be thoroughly mixed through the cupcake batter. You could cut a bar of white chocolate up into small chunks too.
When you add the fresh raspberries to the cupcake batter they will start to break up. Don’t worry too much about this it just means that you will get lots of little pockets of raspberries throughout the cupcakes.
Portioning the Cupcakes
There are a few different ways to partition your cupcakes. Everyone has their own way of doing this. I always use an ice cream scoop. This way I know that each cupcake has the exact same amount of cupcake batter in them.
Another way to do this is to use a large spoon and add 2-3 spoonfuls to each cupcake case.
Baking and Cooling
The cupcakes need to be baked in a preheated oven for 15-20 minutes. No two ovens are the same even if they are the same brands and makes. Keep an eye on your cupcakes when they are in the oven, but remember not to open the door or you will ruin the cupcakes.
With any bake that you are going to decorate with buttercream, they need to be completely cooled first, otherwise, the butter in the buttercream will melt and ruin your buttercream decoration.
White Chocolate Buttercream
I have made this white chocolate buttercream a few times and used it in a few different recipes. Like my White Chocolate and Raspberry Cake and White Chocolate and Fudge Cupcakes.
It is such an easy recipe and is utterly delicious. For a standard American buttercream, you only need two ingredients; butter and icing sugar. To make this white chocolate buttercream we are only adding one more ingredient; white chocolate.
The white chocolate needs to be melted and added to your butter and icing sugar mixture. Once mixed in your buttercream should be super creamy and thick.
Piping and Decoration
I piped the buttercream onto the top of my cooled cupcakes using a 1M Piping tip. But you can use any piping tip you want too.
I decorated them by sprinkling over some freeze-dried raspberries and a Milky Bar Raspberry Ripple Button.
Alternatives
Once your cupcakes have cooled you can core out the middle and fill with raspberry jam.
You could leave out the white chocolate chips in the cupcake mixture if you want to reduce the sweetness slightly but keep the white chocolate in the buttercream.
Equipment
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White Chocolate and Raspberry Cupcakes
Ingredients
For the White Chocolate and Raspberry Cupcakes
- 150 g Unsalted Butter or Baking Spread
- 150 g Caster Sugar
- 150 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Baking Powder
- 75 g White Chocolate Chips
- 75 g Fresh Raspberries
For the White Chocolate Buttercream
- 125 g White Chocolate (melted)
- 150 g Unsalted Butter
- 300 g Icing Sugar
- 3-4 tsp Whole Milk (optional)
For the Decoration
- Freeze-Dried Raspberries (optional)
- 12 Milky Bar Raspberry Ripple Buttons (optional)
Instructions
To Make the White Chocolate and Raspberry Cupcakes
- Preheat the oven to 180°C/160°C Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the butter and sugar until light and fluffy
- Add in the flour, eggs, baking powder and white chocolate chips and beat until combined.
- Fold through the fresh raspberries until they are evenly distributed.
- Split the mixture into the cupcake liners. I use a small ice cream scoop to do this, so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
- Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.
To Make the White Chocolate Buttercream
- Melt the white chocolate in the microwave on 20-second bursts. Stir in between each burst to stop the chocolate from burning. Leave it to one side to cool.
- Beat together the unsalted butter and melted white chocolate in a large bowl until combined.
- Add in the icing sugar and beat until all the ingredients are incorporated and you have a thick and creamy buttercream.
- If the buttercream is too thick, add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
- Put the buttercream into a piping bag and pipe it on top of the cupcakes
- Decorate by sprinkling over the freeze-dried raspberries and finish by adding a Milky Bar Raspberry Ripple Button.
Notes
- These White Chocolate and Raspberry Cupcakes will last 3+ days in an airtight container.
- I got my Baking Cups from Iced Jems.
- I used these freeze-dried raspberries for the decoration
- The Milky Bar Raspberry Ripple Buttons I also used for the decoration.
Yes, this right here is my absolute jam! I love white chocolate, and I love raspberries. The two together work so well, and this recipe seems like a perfect pairing! Yum!