Everyone’s Favorite Raspberry White Chocolate Cupcakes

These Raspberry White Chocolate Cupcakes are so delicious! They’re tart, sweet, and beautiful! It’s easy to understand why they’re everyone’s favorite dessert!

Whether you’re hosting a special occasion like a birthday party, bridal brunch, baby shower, or just looking for a yummy dessert this Spring or Summer – you’ll love these Raspberry Cupcakes with White Chocolate Frosting.

What You’ll Need to Make White Chocolate Raspberry Cupcakes

This recipe makes 12 cupcakes. We recommend all of your ingredients be at room temperature before starting to make your cupcake batter.

Cake Ingredients

• ½ cup butter, softened
• 1 cup sugar
• 1 egg
• 2 egg whites
• 2 teaspoon vanilla extract
• 1 ¾ cup all purpose flour + 1 Tbsp
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup buttermilk
• 6 ounces fresh raspberries

Frosting Ingredients

• 1 cup butter, softened
• 3 cup powdered sugar
• 6 ounces white chocolate chips
• 1 tablespoon heavy cream

How to Make Raspberry Cupcakes with White Chocolate Buttercream Frosting

To Make the Cupcake

1. Pre-heat the oven to 350 degrees.
2. In a large mixing bowl, cream butter and sugar together until light and fluffy. Add in the egg and egg whites with the vanilla and beat until well incorporated.
3. In separate bowl, whisk together the flour (minus the 1 tablespoon), baking powder, baking soda and salt.
4. Add about a third of the dry ingredients to the sugar mixture and stir. Pour in about half of the buttermilk and mix. Alternate adding dry/wet until they are all mixed together.
5. In a small bowl, place the raspberries and sprinkle the tablespoon of flour over them. Gently roll them around to coat them with the flour before adding them to the cake batter. Fold them into the cake batter gently as possible until they are mixed in. *Do not use an electric mixer or stand mixer for this step*
6. Divide the batter evenly among the 12 lined cupcake tins. Place in the oven and bake for 20-22 minutes, until a toothpick comes out cleanly.
7. Place on a cooling rack to come to room temperature before frosting.

To Make the Frosting

1. Place your white chocolate chips into a microwave-safe bowl, and melt in the microwave in short 10 second bursts, stirring each time you stop. Once it has melted, set aside to cool slightly.
2. In a large bowl, beat the butter and powdered sugar together. Add in the cooled melted white chocolate and mix. Add in the heavy cream to create a smooth consistency to the frosting.
3. To achieve the 2 toned look of the frosting, remove a small amount (about ½ c) and add a drop or two of pink food coloring to it and stir until fully mixed.
4. Spread a piece of plastic wrap flat on a surface and using an offset spatula, spread a very thin layer of pink frosting. Scoop the remaining white frosting into a single strip in the middle of the pink.
5. Roll the plastic wrap into a log with the pink surrounding the white. Twist the ends tightly and with scissors, cut the end off one and place into a piping bag with whatever tip you wish. Create a swirled pattern on the top of each cupcake.

A 1B piping tip was used to frost the top of the cupcakes for this recipe. You can ice them however you want though — This white chocolate raspberry buttercream works well with decorating!

Store any leftovers in an airtight container for up to 3 days.

How long should you cool cupcakes before frosting?

It’s best to let the cupcakes cool completely before frosting them. Typically, this takes 30 to 60 minutes depending on the size of the cupcakes and room temperature. You can speed up the cooling process by placing them in the refrigerator for a few minutes as well.

Tips to Making the Best Raspberry White Chocolate Cupcakes 

• For best results, it’s important to use room temperature ingredients. This helps the ingredients mix together easily and creates a better cupcake.
• When measuring your flour, use a kitchen scale or spoon it into a measuring cup and level it versus scooping into the flour container.
• Don’t over-mix your batter. You just want the flour to be mixed in then stop. This helps to create a fluffy cake.
• Using a cupcake paper liners and a cookie scoop to measure the batter helps you create uniform cupcakes.
• Only fill the cupcake liner to 3/4 full otherwise they may overflow as they rise while baking.
• Using a light colored muffin tin can help the cupcakes cook more evenly.
• It may sound silly, but check your baking powder’s expiration date before using.

How should you store cupcakes?

You can easily store cupcakes in an airtight container. You don’t need a special carrier or container. Frosted cupcakes can stored at room temperature or in the fridge for 3 to 5 days.

We’d love to know how you enjoyed these Raspberry Cupcakes with White Chocolate Frosting!

With Valentine’s Day coming up, we wanted to plan something special! We decided on a date night in — with a romantic Valentine’s Day picnic in our living room.

The night was perfect and ended with these Raspberry Cupcakes with White Chocolate Frosting and watching a rom-com!

You can recreate our How to Lose a Guy in 10 Days Movie Night easily, too!

If you loved these raspberry white chocolate cupcakes, will you please leave us a five star review inside the recipe card? We’d really appreciate it!