Dessert

White Chocolate Raspberry Cupcakes Recipe

ByLily Cross October 25, 2025October 25, 2025

Introduction

These White Chocolate Raspberry Cupcakes are a delightful treat combining rich white chocolate and fresh raspberries in a light, fluffy base. Topped with creamy white chocolate buttercream and decorative sprinkles, they are perfect for any occasion or simply to satisfy your sweet tooth.

The image shows several cupcakes in pink polka dot liners, each with two visible layers: the base cake layer which is mostly hidden and the thick top layer of creamy white frosting swirled in soft peaks. On top of the frosting, there is a fresh red raspberry placed centrally on each cupcake. Around the raspberry, some small red sprinkles and powdered red dust add texture and color contrast to the smooth white frosting. The cupcakes are arranged on a round, light pink tray with speckled patterns, and the surrounding surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g unsalted butter, softened
150 g caster sugar
3 medium eggs
150 g self-raising flour
150 g white chocolate chips
150 g raspberries
125 g unsalted butter, room temperature (for buttercream)
250 g icing sugar
150 g white chocolate, melted (for buttercream)
White chocolate sprinkles (for decoration)
Freeze dried raspberries (for decoration)
Fresh raspberries (for decoration)

Instructions

Step 1: Preheat your oven to 180°C (160°C fan) and prepare 12-15 cupcake cases in a baking tray.
Step 2: Cream together the softened butter and caster sugar until the mixture is light, fluffy, and smooth.
Step 3: Add the beaten eggs and self-raising flour to the mixture. Beat on medium speed for 20-30 seconds, being careful not to overmix.
Step 4: Fold in the white chocolate chips and fresh raspberries gently to maintain the texture.
Step 5: Spoon the cupcake batter evenly into the cases and bake for 18-20 minutes, or until a skewer inserted comes out clean. Allow the cupcakes to cool on a wire rack.
Step 6: To make the buttercream, melt the white chocolate until smooth and set aside to cool slightly.
Step 7: Beat the softened butter until smooth, about 2 minutes. Gradually add the icing sugar in thirds, ensuring each addition is fully incorporated before adding more.
Step 8: Add the melted white chocolate to the buttercream and beat until smooth and creamy.
Step 9: Using a piping bag fitted with a 2D closed star tip, pipe the buttercream onto the cooled cupcakes.
Step 10: Decorate with white chocolate sprinkles, freeze dried raspberries, and fresh raspberries as desired.

Tips & Variations

Use fresh, ripe raspberries for the best flavor; frozen can become watery when baked.
To avoid overmixing, fold the flour, chocolate chips, and raspberries gently into the batter.
For a different flavor twist, try adding a teaspoon of lemon zest to the batter for a subtle citrus note.
If preferred, substitute white chocolate chips with milk or dark chocolate chips for variation.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerated, allow them to come to room temperature before serving. The buttercream may firm up when chilled, so you might want to soften it slightly before enjoying.

How to Serve

The image shows several cupcakes in red paper cups with white polka dots, each topped with two thick swirls of creamy white frosting. The frosting is sprinkled lightly with fine red crumbs and small pieces of dried red fruit, giving a textured look. At the center of each frosting swirl is a whole fresh raspberry, bright red and slightly shiny. The cupcakes are placed on a white marbled surface with scattered star shapes and extra raspberries around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cupcakes?

Yes, you can freeze the cupcakes before frosting by wrapping them tightly in plastic wrap and placing them in an airtight container. Freeze for up to 1 month. Thaw completely before adding the buttercream frosting.

Can I use frozen raspberries in the batter?

Frozen raspberries tend to release extra moisture and may make the batter too wet or the cupcakes soggy. It’s best to use fresh raspberries if possible.