Decadent Raspberry White Chocolate Cupcakes: A Luxurious Treat
Indulge in the exquisite charm of these Raspberry White Chocolate Cupcakes, a delightful dessert designed to captivate your senses. Each cupcake begins with a tender, fluffy vanilla base, meticulously baked to achieve a soft and moist crumb. At its heart lies a sweet yet subtly tart raspberry filling, bursting with natural fruit flavor. Crowned with a velvety smooth raspberry white chocolate frosting, these cupcakes offer a harmonious blend of sweet and fruity notes that dance on your palate.
What sets these cupcakes apart is their incredible moisture, a quality enhanced by the vibrant raspberry filling that perfectly complements the silky white chocolate icing. For an added touch of elegance and intensified flavor, we recommend garnishing each cupcake with fresh raspberries and delicate white chocolate shavings. These aren’t just cupcakes; they’re a celebration in every bite, making them an ideal choice for special occasions like Valentine’s Day, birthdays, or simply a luxurious treat for any white chocolate enthusiast.
The Perfect Flavor Fusion: Raspberry and White Chocolate
The combination of raspberry and white chocolate is truly a match made in heaven. The rich, creamy sweetness of white chocolate finds its perfect counterpoint in the bright, slightly tart essence of fresh raspberries. This divine pairing makes these cupcakes a delicious and versatile option for a wide array of celebrations, from festive birthdays and romantic Valentine’s Day gatherings to cherished holiday feasts.
If you’re already a devoted fan of white chocolate and raspberry, you’ll be thrilled to explore more of our decadent creations. Don’t miss out on our White Chocolate Raspberry Cheesecake Bars, a delightful blend of creamy cheesecake and tangy fruit, or our elegant Raspberry White Chocolate Bundt Cake, perfect for sharing. For a bite-sized indulgence, try the Chocolate Raspberry Truffles with Raspberry Filling.
Perhaps you prefer the timeless elegance of classic chocolate and raspberry? We have an array of recipes that celebrate this beloved duo. Savor the delicate layers of our Chocolate Raspberry Mousse Cake, experience the sophistication of a Chocolate Raspberry Tart, or enjoy the charm of a Raspberry & Vanilla Swiss Roll with Chocolate Ganache.
For those who appreciate the ultimate chocolate experience, our triple chocolate mousse cake offers a classic tuxedo cake combination, a symphony of rich chocolate flavors.
Why You’ll Adore These Raspberry White Chocolate Cupcakes
These Raspberry White Chocolate Cupcakes aren’t just another dessert; they’re an experience waiting to be savored. Here’s why this recipe will quickly become a cherished favorite:
Incredibly Soft and Moist Cupcakes – Prepare for a revelation in cupcake texture! Our recipe combines butter, oil, and buttermilk to create an exceptionally soft, tender, and incredibly moist vanilla cupcake crumb. This thoughtful blend of fats ensures each bite is rich, flavorful, and never dry, offering a melt-in-your-mouth experience that is truly unforgettable.
Lush Homemade Fruit Filling – The secret to the extraordinary depth of flavor lies in our fresh, homemade raspberry filling. Ripe, tart raspberries are gently cooked down and thickened into a quick, vibrant jam. This luscious fruit puree is then piped into the core of each cupcake, adding a burst of fresh, intense raspberry flavor and an extra layer of moisture that elevates the entire dessert.
Perfectly Balanced Flavor Combination – The pairing of white chocolate and raspberry is a timeless classic, renowned for its delightful harmony. The white chocolate provides a sweet, creamy backdrop, imparting a subtle richness without being overly saccharine. This sweetness is beautifully cut by the fresh, bright, and slightly tart flavor of the raspberries, creating a perfectly balanced profile that is both sophisticated and utterly delicious.
Visually Stunning Presentation – Beyond their incredible taste, these cupcakes are a feast for the eyes. The vibrant pink or white frosting, adorned with fresh raspberries and elegant white chocolate shavings, makes for an impressive presentation. They’re perfect for showcasing at parties, holiday tables, or as a thoughtful homemade gift, sure to impress any guest.
Customizable Delight – While the classic recipe is outstanding, it also offers fantastic opportunities for customization. From adjusting the intensity of the raspberry flavor in the frosting to experimenting with different berry fillings, these cupcakes can be tailored to your specific tastes or dietary preferences, ensuring a unique creation every time.
Essential Ingredients for Your Raspberry White Chocolate Cupcakes
Crafting these delectable cupcakes begins with selecting the right ingredients. Quality makes a significant difference in the final taste and texture. Here’s a closer look at what you’ll need, along with tips for each component:
- Fats: Butter, Oil, and Buttermilk. This trio is the secret to a moist, tender, and incredibly flavorful vanilla cupcake. Unsalted butter provides rich flavor, neutral oil contributes to the soft texture, and buttermilk reacts with the leavening agent for a light crumb while also adding a subtle tang and moisture. Ensure your butter and buttermilk are at room temperature for the best emulsion and a smooth batter.
- Sugars: Granulated Sugar and Powdered Sugar. Granulated sugar is essential for the structure and sweetness of the cupcake base, creating that classic cake-like texture. Powdered sugar (confectioners’ sugar) is crucial for the white chocolate icing, dissolving smoothly to create a fine, silky frosting free of grittiness.
- Baking Powder. This is our sole leavening agent, responsible for the cupcakes’ airy rise and light structure. It ensures your cupcakes are fluffy and not dense. Always check that your baking powder is fresh for optimal results.
- Cornstarch. A little cornstarch, mixed with water to form a slurry, is added to the raspberry sauce to thicken it. This prevents the filling from becoming too runny and soaking into the cupcake, keeping it perfectly contained in the core.
- Quality White Chocolate. For the best flavor and melting consistency in your frosting, opt for a high-quality white chocolate bar. Brands like Ghirardelli or Bakers are excellent choices. Avoid white chocolate chips if possible, as they often contain stabilizers that prevent smooth melting. A good quality bar will not only melt beautifully but also provide a superior, creamy white chocolate flavor.
- Heavy Whipping Cream. Just a couple of tablespoons of heavy cream are added to the frosting. This ingredient is key to achieving that perfect pipeable consistency – light, fluffy, and smooth, ensuring your frosting is easy to work with and looks beautiful on top of your cupcakes.
- Raspberries. Fresh raspberries are highly recommended for the homemade filling, offering the brightest and most authentic flavor. However, frozen raspberries can also be used directly from frozen, making this recipe accessible year-round. If using frozen, there’s no need to thaw them first.
- All-Purpose Flour. The foundation of our vanilla cupcakes. Ensure it’s spooned and leveled for accurate measurement, avoiding a dense cake.
- Kosher Salt. Used in both the cupcakes and frosting, salt balances the sweetness and enhances all the flavors. Refer to recipe notes for salt type conversions.
- Large Eggs. Provide structure and richness to the cupcakes. Like butter and buttermilk, room temperature eggs emulsify better into the batter, leading to a smoother texture.
- Vanilla Extract. Essential for that classic, comforting vanilla flavor in the cupcakes. Use a good quality pure vanilla extract for the best taste.
For precise measurements and quantities, please refer to the complete recipe card below.
Creative Substitutions and Delightful Variations
While the classic Raspberry White Chocolate Cupcake is a masterpiece, feel free to get creative and customize this recipe to your liking or to suit available ingredients:
- Simplify with Store-Bought Jam: If time is of the essence or you prefer a shortcut, you can absolutely fill the cupcakes with your favorite high-quality store-bought raspberry jam instead of making your own. Choose a jam that is not overly sweet to maintain the balance with the white chocolate frosting.
- Explore Other Fruit Fillings: Raspberries are fantastic, but you can easily swap them out for other berry fillings. Consider a sweet strawberry filling for a different flavor profile, or even blueberry or mixed berry compote for a unique twist. Ensure any homemade fruit filling is properly thickened and cooled before piping.
- Miniature Cupcakes for Bite-Sized Bliss: Transform these into adorable mini cupcakes by using a mini muffin tin. Remember to reduce the bake time by approximately half, keeping a close eye on them to prevent overbaking. Mini cupcakes are perfect for parties or when you want just a small taste of sweetness.
- Tinted Pink Frosting for a Pop of Color: For a visually striking effect and an enhanced raspberry flavor, try adding 1-2 tablespoons of the cooled raspberry sauce directly into the white chocolate frosting. This will give your frosting a beautiful, delicate pink hue and a subtle boost of raspberry essence. Adjust the amount to achieve your desired color and flavor intensity.
- Add a Citrus Zest: For an extra layer of brightness, incorporate a teaspoon of lemon or orange zest into the vanilla cupcake batter. The citrus notes will beautifully complement both the raspberries and white chocolate.
- Almond Extract Swap: If you enjoy the flavor of almond, you can replace half of the vanilla extract with almond extract in the cupcake batter for a more complex and nutty aroma.
- Sprinkle Fun: Before the frosting sets, add some festive sprinkles to the top of your cupcakes. This is especially fun for birthdays or themed parties.
How to Make These Irresistible Raspberry White Chocolate Cupcakes
Creating these gourmet cupcakes is a rewarding process, broken down into three manageable components: the vibrant raspberry filling, the tender vanilla cupcakes, and the luscious white chocolate frosting. Follow these steps for a perfect result every time.
Crafting the Perfect Raspberry Filling for Cupcakes
The homemade raspberry filling adds a fresh, tart counterpoint to the sweet cupcakes and frosting. This step can be done in advance to save time.
Step One: Cook and Mash. In a small saucepan, combine your fresh or frozen raspberries with a bit of granulated sugar. Cook this mixture over medium-low heat, continuously mashing the raspberries with a spatula. As they cook, the raspberries will break down, releasing their juices and forming a bubbling puree. Continue until they are completely broken down and softened. In a separate small bowl, whisk together cornstarch and water to create a slurry. Pour this slurry into the hot raspberry mixture, stirring immediately and vigorously to prevent lumps. Allow the sauce to bubble gently for about 30 seconds while stirring; it will visibly thicken.
Step Two: Strain and Cool (Optional). For an ultra-smooth and elegant filling, you can optionally pass the cooked raspberry mixture through a fine mesh sieve into a clean bowl. Use your spatula to press firmly against the solids, extracting all the smooth sauce and leaving behind the seeds. This step results in a refined filling perfect for piping. Once strained (or if leaving the seeds in), allow the raspberry sauce to cool completely to room temperature before using it in the cupcakes. This prevents it from melting the cake.
Baking Fluffy Vanilla Cupcakes
The foundation of these delightful treats is a perfectly baked vanilla cupcake. Achieving a light and moist texture is key.
Step Three: Cream Fats and Sugar. Begin by preheating your oven to 350°F (175°C) and lining a standard muffin pan with cupcake liners. In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt; set this aside. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), cream together the softened unsalted butter, neutral oil, and granulated sugar on medium-high speed for a full five minutes. This creaming process incorporates air, essential for a light cupcake. Remember to scrape down the sides of the bowl halfway through to ensure everything is evenly combined and fluffy.
Step Four: Add Eggs and Vanilla. Reduce the mixer speed to medium-low. Add the large eggs one at a time, allowing each egg to fully incorporate into the mixture before adding the next. Scrape down the sides of the bowl after each addition to ensure the batter remains smooth and homogenous. Once the eggs are incorporated, mix in the vanilla extract, ensuring it’s evenly distributed for that classic vanilla flavor.
Step Five: Alternate Dry and Wet Ingredients. With the mixer still on low speed, begin adding the dry ingredient mixture (flour, baking powder, salt) and the buttermilk alternately to the wet ingredients. Start by adding about half of the dry ingredients and mix until just combined. Then, add half of the buttermilk and mix until incorporated. Scrape down the sides of the bowl. Repeat this process with the remaining flour mixture and buttermilk, mixing until the batter is just combined. Be careful not to overmix, as this can lead to tough cupcakes.
Step Six: Fill and Bake. Evenly divide the prepared cupcake batter among the cupcake liners in your muffin tin. For best results and beautifully flat tops that are easy to frost, fill each liner no more than ¾ full. Transfer the muffin tin to your preheated oven and bake for 20-23 minutes. The cupcakes are done when a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before proceeding to filling and frosting.
Creating the Dreamy White Chocolate Frosting
This silky, sweet white chocolate frosting is the crowning glory of these cupcakes. Its creamy texture and rich flavor perfectly complement the tart raspberry filling.
Step Seven: Melt and Cool White Chocolate. Begin by finely chopping your high-quality white chocolate bar. Place the chopped chocolate in a microwave-safe bowl. Microwave in 30-second increments, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat it, as white chocolate can seize easily. Once melted, set the bowl aside and allow the white chocolate to cool to room temperature, but it must remain in a liquid state. It should not start to harden around the edges before being added to the frosting.
Step Eight: Cream Butter and Sugar. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, add the softened unsalted butter, half of the powdered sugar, and the kosher salt. Beat these ingredients together on medium-low speed for one minute, until they are just combined and starting to become creamy. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
Step Nine: Incorporate White Chocolate and Cream. Turn off the mixer and add the remaining powdered sugar. Start mixing on low speed until the sugar is fully combined, then increase the speed to medium-high and beat the mixture for three minutes until it becomes light and fluffy. Scrape down the sides of the bowl one more time. With the mixer running on medium-low speed, slowly drizzle in the cooled, melted white chocolate. Continue mixing until fully combined. Then, add heavy whipping cream one tablespoon at a time, mixing until the frosting becomes light, fluffy, and reaches a pipeable consistency that holds its shape well. Avoid adding too much liquid, as this can make the frosting too thin.
Step Ten: Optional Raspberry Tint. For a beautiful presentation and a hint of extra raspberry flavor, you can optionally add 1-2 tablespoons of the cooled raspberry sauce to the white chocolate frosting. Mix on low speed until the frosting is uniformly tinted a delicate light pink. This step adds a lovely visual appeal and subtly enhances the overall raspberry experience.
Assembling Your Raspberry White Chocolate Cupcakes
Now comes the fun part: bringing all the delicious components together to create your masterpiece!
Step Eleven: Core the Cupcakes. Once your vanilla cupcakes are completely cooled, it’s time to create a space for the delicious raspberry filling. You can use a dedicated cupcake corer, the round end of a wooden spoon, or even the large opening of a piping tip to gently poke a hole into the center of each cupcake. Be careful not to go all the way through to the bottom; aim for about two-thirds of the way down to create a perfect little pocket.
Step Twelve: Fill with Raspberry Jam. Transfer your cooled raspberry jam to a piping bag (or a sturdy zip-top bag with the corner snipped off for easy piping). Carefully pipe the raspberry filling into the hollowed-out center of each cupcake. Fill it just to the top edge of the cupcake, ensuring it doesn’t overflow. This careful filling prevents the jam from seeping out once frosted and ensures a delightful surprise with every bite.
When to Frost Your Raspberry White Chocolate Cupcakes
Timing is crucial when it comes to frosting cupcakes. It is absolutely essential that the cupcakes are completely cool before you apply any frosting. If the cupcakes are even slightly warm, the butter-based white chocolate icing will melt, slide off, and create a messy result. To be safe, we recommend waiting at least 2 hours, or even longer if your kitchen is warm, after the cupcakes come out of the oven and cool on a wire rack.
Once your cupcakes are perfectly chilled, you have a few options for frosting them. For a simple and elegant look, use a large cookie scoop to place a generous mound of frosting onto the center of each cupcake. Then, use an offset spatula or the back of a spoon to gently spread the frosting and create a beautiful, swooping effect. This method is quick and yields a lovely, rustic aesthetic.
Alternatively, for a more professional and decorative finish, transfer the white chocolate frosting to a piping bag fitted with your favorite piping tip (a star tip or round tip works wonderfully). Pipe elegant swirls or intricate patterns onto the cupcakes, starting from the outside edge and working your way in to create a tall, impressive swirl.
To truly bring all the flavors and textures together, garnish your frosted cupcakes with fresh raspberries and delicate white chocolate shavings. To create beautiful white chocolate curls, ensure your white chocolate bar is at a comfortable room temperature – not too cold, not too warm. Then, simply scrape a vegetable peeler along the side of the bar, allowing the chocolate to curl naturally as you go. These garnishes add a fresh burst of flavor, a pleasing texture, and a stunning visual appeal.
Expert Baking Tips for Ultimate Success
Achieving bakery-quality cupcakes at home is easier than you think with these professional tips:
- Room Temperature Ingredients are Key: Always use room temperature ingredients (butter, eggs, buttermilk). This ensures proper emulsion, resulting in a smooth, uniform batter that bakes evenly and yields a superior, softer crumb. Cold ingredients won’t mix as well, leading to a lumpy batter and potentially dense cupcakes.
- Use a Cookie Scoop for Even Filling: A large cookie scoop is your best friend for consistently portioning cupcake batter into liners. This ensures all your cupcakes are the same size, bake evenly, and look uniform for a professional finish.
- Fill Liners ¾ Full for Perfect Tops: Resist the urge to overfill your cupcake liners. Filling them only ¾ of the way full prevents them from overflowing and helps them bake with nice, flat tops. Flat-topped cupcakes are much easier to frost beautifully and uniformly.
- Patience is a Virtue: Cool Completely: It bears repeating: wait until your cupcakes are completely cool before attempting to fill them with jam or apply frosting. Warm cupcakes will melt the frosting and cause the filling to seep out. Patience here leads to perfection!
- Smart Coring Techniques: Don’t have a specialized cupcake corer? No problem! The handle of a wooden spoon (if it has a rounded end), or even the wider opening of a piping tip, can be used to create the perfect cavity in the center of your cupcakes for the filling. Gently twist and press down about two-thirds of the way.
- Piping Bag for Easy Filling: For a neat and controlled way to add the raspberry filling to the cored cupcakes, use a piping bag. If you don’t have one, a sturdy zip-top bag with a small corner snipped off works just as well. This prevents mess and ensures the filling stays exactly where you want it.
- Don’t Overmix the Batter: Once you add the flour, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to tough, dry cupcakes. A few small lumps in the batter are perfectly fine!
- Invest in a Digital Scale: For truly consistent and professional baking results, measure your dry ingredients by weight using a digital kitchen scale. This eliminates the inaccuracies of volume measuring (cups), which can vary significantly.
Recipe FAQs and Troubleshooting
Here are answers to some common questions you might have while making these delicious raspberry white chocolate cupcakes:
The key to moist cupcakes lies in careful baking. First and foremost, avoid overbaking. A good indicator is when a toothpick inserted into the center of a cupcake comes out with a few moist crumbs attached, but no wet batter. If your cupcakes feel a little dry after baking, you can brush them lightly with a simple syrup (equal parts water and sugar, heated until dissolved and then cooled) while they are still warm. The generous raspberry filling will also naturally help to keep the cupcakes wonderfully moist from the inside out.
Grainy frosting can typically be attributed to one of two reasons. The first common culprit is insufficient creaming of the butter and powdered sugar. These two ingredients need to be beaten together for a long enough period to achieve a truly smooth and airy consistency before other components are added. The second reason could be related to the melted white chocolate itself. If the melted white chocolate had already begun to harden or seize around the edges before you incorporated it into the butter mixture, it will create a grainy texture. Ensure your melted white chocolate is cooled but still fully liquid and smooth when you drizzle it into the frosting.
For precise and clean filling, a dedicated cupcake corer is ideal as it creates a uniform hole. However, if you don’t have one, a simple round wooden spoon handle can be used to gently press and twist a cavity in the center of the cupcake. Another effective method is to use the wider end of a piping tip to cut out a small circle. Once the cupcakes are cored, transfer your raspberry filling into a piping bag (or a sturdy zip-top bag with the corner snipped off) and gently squeeze the filling into the openings until they are almost level with the top of the cupcake.
To ensure your cupcakes remain moist and fresh, store them in an airtight container at room temperature before frosting. The less air they are exposed to, the slower they will dry out. Once frosted and filled with the delicious raspberry jam, the filling itself acts as an internal moisture barrier, helping to keep the cake tender. If the cupcakes contain dairy in the frosting or filling (like these do), refrigeration will eventually be necessary for safety, but room temperature for the first day or two, if appropriate, is best for texture.
Storage and Freshness Tips for Your Cupcakes
Proper storage is essential to keep your Raspberry White Chocolate Cupcakes delicious and fresh for as long as possible:
Unfrosted Cupcakes: If you’ve baked the cupcakes but haven’t yet filled or frosted them, they can be stored in an airtight container at room temperature for up to 4 days. This allows you to bake ahead and assemble closer to serving time.
Frosted and Filled Cupcakes: Once the cupcakes are filled with raspberry jam and topped with white chocolate frosting, they are best enjoyed within the first day at room temperature for optimal texture. Beyond that, transfer them to an airtight container and store them in the fridge for up to 5 days. Bringing them back to room temperature before serving will restore their soft texture.
Freezing Frosted Cupcakes: Yes, you can freeze these beautiful cupcakes! Place the frosted and filled cupcakes in an airtight container, ensuring they are not touching each other to prevent the frosting from sticking. Place the container on a flat surface in the freezer. They will keep well for 1-2 months. When you’re ready to enjoy them, simply remove the container from the freezer and let the cupcakes thaw at room temperature for several hours or overnight before serving.
Can you store cupcakes in the fridge?
Yes, cupcakes can certainly be stored in the fridge, and in fact, some recipes, especially those with dairy-based frostings or fillings like these Raspberry White Chocolate Cupcakes, require refrigeration for food safety. When storing in the fridge, always use an airtight container to protect them from absorbing odors and to prevent them from drying out. While refrigeration can slightly alter the texture of cake, making it a little firmer, these cupcakes will generally last up to one week in the fridge. For the best enjoyment, remember to take them out of the refrigerator about 30-60 minutes before serving, allowing them to come back to room temperature. This will soften the cake and frosting, restoring their delicious taste and texture.
More Delightful Valentine’s Cupcake Recipes
Looking for more ways to share love through baking? Explore these romantic cupcake recipes, perfect for Valentine’s Day or any special occasion:
- Chocolate Strawberry Cupcakes with Chocolate Ganache Filling
- Strawberry Crunch Cupcakes with Strawberry Filling
- Chocolate Mocha Cupcakes with Espresso Frosting
- S’mores Cupcakes with Graham Cracker Crust
Important Tips for Cooking with The Cozy Plum
- Salt Matters: All our recipes are developed using Diamond Crystal kosher salt, which is known for being less salty than other varieties. If you are using Morton’s kosher salt or sea salt, you will need to reduce the quantity by half, as they are approximately twice as salty. Please refrain from using regular table salt, as its fine grain and additives can significantly alter the taste and texture of your baked goods.
- Precision with a Digital Scale: For the most accurate and consistent baking results, we strongly recommend baking by weight. You can switch between US Customary and Metric measurements using the toggle provided in the recipe card below. Investing in a digital kitchen scale will greatly enhance your baking accuracy and success.
- Scaling Recipes: Our interactive recipe card allows you to easily scale the recipe by using the ‘1X’, ‘2X’, or ‘3X’ buttons. Please note that while the ingredient quantities will adjust automatically, the baking times will not. Always use your best judgment and monitor your baked goods closely when scaling recipes.
- Pan Size Conversions: If you wish to bake this recipe in a different sized pan than specified, utilize a reliable pan size converter tool. This will help you adjust the batter volume and baking times accordingly to achieve the desired results.
📖 Raspberry White Chocolate Cupcakes Recipe
Raspberry White Chocolate Cupcakes
Callan Wenner
Pin Recipe
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🎂
🍽️
Equipment
- Standard muffin tin
- Cupcake liners
- Stand mixer with paddle attachment, or handheld mixer
- Rubber spatula
- Fine mesh sieve
- Piping bags optional
Ingredients
Raspberry Sauce
- 12 oz raspberries (fresh or frozen)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Cupcakes
- 1 ¼ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¾ teaspoons kosher salt
- ¼ cup unsalted butter (room temperature)
- ¼ cup neutral oil
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ½ cup buttermilk or greek yogurt (room temperature)
White Chocolate Frosting
- 3 oz white chocolate (melted and cooled, but still liquid)
- ½ cup unsalted butter
- 1 ½ cups powdered sugar
- ¼ teaspoon kosher salt
- 1-3 tablespoons heavy whipping cream
Instructions
Raspberry Sauce
- Add the raspberries and sugar to a saucepan and cook over medium-low heat. Mash the raspberries down during the cooking process until the juices release and they begin to bubble.12 oz raspberries, ¼ cup granulated sugar
- Mix together the cornstarch and water to create a slurry, then pour it into the raspberry sauce and mix immediately. Allow the sauce to bubble for about 30 seconds while stirring until thickened.1 tablespoon cornstarch, 2 tablespoons water
- If desired for a smoother texture, pass the mixture through a fine mesh strainer into a bowl to remove all seeds. Be sure to scrape the bottom of the sieve to get all the sauce! Cool completely before use.
Cupcakes
- Preheat the oven to 350℉ (175°C) and line a muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.1 ¼ cups all-purpose flour, 1 ¼ teaspoons baking powder, ¾ teaspoons kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter, oil, and granulated sugar on medium-high speed for five minutes until light and fluffy. Scrape down the sides of the bowl halfway through.¼ cup unsalted butter, ¼ cup neutral oil, ¾ cup granulated sugar
- Add the large eggs one at a time on medium-low speed, scraping down the sides after each addition. Then, add the vanilla extract and mix until just combined.2 large eggs, 2 teaspoons vanilla extract
- With the mixer on low speed, add half of the flour mixture, mix until just combined, then add half of the buttermilk. Scrape down the sides of the bowl. Repeat with the remaining dry ingredients and buttermilk, mixing until the batter is fully combined but do not overmix.½ cup buttermilk or greek yogurt
- Divide the batter evenly between the prepared muffin tins, filling each cupcake liner no more than ¾ full for beautifully flat tops.
- Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cupcakes in the muffin pan for 5 minutes before transferring them to a wire rack to finish cooling completely. They must be cold before frosting.
White Chocolate Frosting
- Chop the white chocolate finely and place it in a microwave-safe bowl. Microwave in 30-second increments, stirring well after each, until completely melted and smooth. Set aside to cool to room temperature, ensuring it remains liquid.3 oz white chocolate
- In the bowl of a stand mixer fitted with the paddle attachment, add the unsalted butter, half of the powdered sugar, and kosher salt. Beat on medium-low speed for one minute until just combined.½ cup unsalted butter, 1 ½ cups powdered sugar, ¼ teaspoon kosher salt
- Turn off the mixer and add the remaining powdered sugar. Resume mixing on low speed until combined, then increase to medium-high speed and beat the mixture for three minutes until it’s light and fluffy. Scrape down the sides of the bowl.
- With the mixer running on medium-low speed, slowly drizzle in the cooled, melted white chocolate. Continue mixing until fully incorporated. Then, add heavy cream one tablespoon at a time until the frosting becomes light, fluffy, and has enough structure to be piped onto the cupcakes.1-3 tablespoons heavy whipping cream
- If desired, add 1-2 tablespoons of the cooled raspberry sauce to the frosting to tint it a beautiful light pink color. Mix until evenly colored.
Assembly
- Use a cupcake corer, the base of a piping tip, or the end of a skinny round wooden spoon to make a hole in the center of each cooled cupcake. Only go down about two-thirds of the way.
- Fill each cored cupcake with the cooled raspberry sauce using a spoon or a piping bag, being careful not to let it overflow from the top.
- Transfer the white chocolate frosting to a piping bag fitted with your desired piping tip, or use a large cookie scoop to add generous mounds of frosting onto each cupcake.
- Pipe a decorative swirl of frosting on top, or use a small offset spatula or the back of a spoon to flatten slightly and create an elegant swirl in the center. Garnish with fresh raspberries and delicate white chocolate curls (made by scraping a vegetable peeler along the side of a room temperature white chocolate bar).
Notes
Carbohydrates: 51g
Protein: 4g
Fat: 21g
Saturated Fat: 10g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 5g
Trans Fat: 1g
Cholesterol: 66mg
Sodium: 270mg
Potassium: 109mg
Fiber: 2g
Sugar: 38g
Vitamin A: 451IU
Vitamin C: 7mg
Calcium: 69mg
Iron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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