Irresistible Raspberry and White Chocolate Cupcakes: Your Guide to Homemade Perfection
Prepare to be enchanted by these truly irresistible raspberry and white chocolate cupcakes. Imagine a supremely soft, moist vanilla cupcake base, secretly housing a luscious, homemade whipped white chocolate ganache, all crowned with a vibrant, creamy raspberry buttercream. This isn’t just a dessert; it’s an experience that will have you wondering why you ever bought cupcakes from a store! Each component of these white chocolate-filled cupcakes is designed for maximum flavor and delightful texture, making them surprisingly simple to recreate at home. The cupcakes boast an unparalleled softness and moisture, achieved through a thoughtful combination of butter for rich flavor and a neutral oil for that melt-in-your-mouth texture. Adding to their charm, the frosting glows with a natural, beautiful pink hue, courtesy of freeze-dried raspberries. What’s more, both the vanilla cupcakes and the exquisite white chocolate ganache can be prepared in advance, offering ultimate convenience for your baking schedule.
The journey to perfecting these delightful treats began while I was experimenting with my almond cupcakes with a raspberry filling. It quickly became clear that a white chocolate variation was essential. The combination of white chocolate and raspberries is a timeless classic for a reason – the tartness of fresh raspberries beautifully cuts through the sweet richness of white chocolate, creating a flavor profile that is simply unbeatable. This recipe utilizes my absolute favorite vanilla cupcake base, a formula I initially developed for my vanilla cupcakes with chocolate frosting. It’s a foundational recipe renowned for producing incredibly soft and moist vanilla cupcakes, thanks to a clever blend of both butter for its depth of flavor and a neutral oil for superior moisture retention. This dual-fat approach ensures your homemade cupcakes stay fresh and tender for days, elevating them far beyond anything you’d find at a grocery store or bakery.
Crafting the Perfect Whipped White Chocolate Ganache 🤍
Developing this whipped white chocolate ganache filling was a particularly rewarding part of the recipe testing process. White chocolate, by its very nature, has a significantly different cocoa butter percentage compared to dark or semi-sweet chocolate. This difference dictates a unique ratio of chocolate to cream to achieve the ideal ganache consistency. Unlike the common 1:1 ratio often seen in recipes for super easy whipped chocolate ganache frosting, **white chocolate ganache requires a 3:1 ratio** of white chocolate to heavy cream. To put it simply, for every one part of heavy cream, you’ll need three parts of high-quality white chocolate. For example, if you use 1 pound of heavy cream, you’d need 3 pounds of white chocolate. This specific ratio is key to ensuring the ganache sets properly and achieves that wonderfully rich, yet stable, texture when whipped.
Beyond the ratio, the quality and type of white chocolate you choose are paramount. When selecting your white chocolate, always scrutinize the ingredient list. The primary fat source should be cocoa butter; steer clear of brands that list additional vegetable oils or hydrogenated fats, as these can compromise the texture and flavor of your ganache, potentially causing it to seize or become grainy. A higher quality white chocolate will invariably yield a superior, smoother, and more luxurious ganache. Once your ganache has been patiently allowed to set – which can take a few hours at room temperature or be expedited in the refrigerator – the magic truly happens. Using a handheld mixer or a stand mixer, you’ll whip it until it transforms into a light, airy, and fluffy filling, perfect for piping into your delectable cupcakes.
Essential Ingredients for Raspberry White Chocolate Cupcakes
Before you dive into baking these delightful raspberry and white chocolate cupcakes, let’s gather our star ingredients. Each one plays a crucial role in delivering the perfect texture, flavor, and visual appeal:
- Freeze-Dried Raspberries: This is our secret weapon for intensely flavored and beautifully colored raspberry buttercream. It’s vital to use *freeze-dried* raspberries, not just frozen or dried ones. They are processed to remove all moisture, concentrating their natural flavor and vibrant color without introducing excess water that could thin out your frosting. Blend them into a fine powder for the best results.
- White Chocolate: As discussed, for the creamiest and most stable ganache, invest in high-quality white chocolate. Look for varieties where cocoa butter is the main fat, avoiding those with added vegetable oils for optimal emulsification and texture.
- Lemon: A squeeze of fresh lemon juice is a game-changer for the raspberry buttercream. It brightens and amplifies the natural tartness of the raspberries, balancing the sweetness of the frosting and preventing it from becoming cloyingly rich.
- Neutral Oil: To achieve cupcakes that are not only buttery but also unbelievably moist and tender for days, we use a combination of butter and a neutral oil. The oil contributes a light, consistent moisture that butter alone sometimes can’t. Opt for oils like sunflower oil, vegetable oil, or canola oil – anything without a strong flavor or aroma that could compete with the delicate vanilla and raspberry notes.
- Sour Cream: Another key player in ensuring our cupcakes remain incredibly moist and stay fresh longer! Sour cream adds a lovely tang and richness to the batter, contributing to its tender crumb. If you don’t have sour cream on hand, full-fat Greek yogurt or regular full-fat yogurt are excellent substitutes. Ensure all dairy ingredients are at room temperature for smooth mixing and optimal batter consistency.
Let’s Bake: A Step-by-Step Guide to Raspberry and White Chocolate Cupcakes
Creating these heavenly raspberry and white chocolate cupcakes is a delightful baking adventure. Follow these detailed steps to ensure perfectly moist cupcakes, a rich ganache filling, and a fluffy, flavorful buttercream.
- Prepare Your Cupcake Batter: Begin by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. In a large mixing bowl, either with a stand mixer fitted with a paddle attachment or a handheld mixer, cream together the room temperature butter, neutral oil, and granulated sugar. Beat this mixture for 2-3 minutes on medium speed until it becomes noticeably light, fluffy, and pale in color. This creaming process incorporates air, which is essential for a tender cupcake crumb.
- Incorporate Wet Ingredients: Next, add the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next. Stir in the vanilla extract. It’s always a good practice to stop the mixer and scrape down the sides of the bowl with a rubber spatula at this stage to ensure all ingredients are thoroughly combined and no pockets of unmixed batter remain. Finally, mix in the room temperature sour cream until just combined; avoid overmixing.
- Combine Dry and Wet: In a separate bowl, whisk together all your dry ingredients: cake flour, baking powder, and kosher salt. Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the milk (starting and ending with dry ingredients). Mix on low speed until just combined. The key here is not to overmix, which can develop the gluten in the flour and lead to tough cupcakes. A few streaks of flour are fine; they will disappear during the brief final mix.
- Bake the Cupcakes: Evenly distribute the cupcake batter into the prepared liners, filling each about ¾ full. Filling them too much will cause them to overflow during baking. Bake in the preheated oven on the middle rack for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 10-15 minutes, allowing them to firm up slightly before carefully transferring them to a wire cooling rack to cool completely. Cooling completely is crucial before filling and frosting to prevent melting.
- Craft the White Chocolate Ganache: While your cupcakes are cooling, or even ahead of time, begin the ganache. Place your finely chopped high-quality white chocolate in a heat-proof bowl. In a small saucepan, gently heat the heavy cream over medium-low heat until it just begins to simmer around the edges – do not let it boil vigorously. Pour the hot cream directly over the chopped white chocolate, ensuring all chocolate pieces are submerged. Let it sit undisturbed for a few minutes to allow the heat to melt the chocolate.
- Smooth and Set the Ganache: After a few minutes, gently stir the mixture with a rubber spatula or wooden spoon from the center outwards until it becomes completely smooth and glossy. If you still encounter a few stubborn chocolate chunks, you can microwave the mixture in very short 5-10 second bursts, stirring well after each interval, until smooth. Be extremely cautious not to overheat white chocolate, as it is more prone to seizing than dark chocolate and can become grainy. Once smooth, allow the ganache to set at room temperature for several hours, or transfer it to the refrigerator to speed up the process, typically 1-2 hours, until it’s firm enough to hold its shape but still pliable.
- Whip the Ganache and Fill Cupcakes: Once the ganache is firm, use a handheld mixer or a stand mixer with a whisk attachment to whip it until it becomes light, airy, and fluffy – this usually takes 1-2 minutes. The texture should resemble whipped cream. Now, prepare your cooled cupcakes for filling: use the base of a large piping tip or a small spoon to gently core out a hole in the center of each cupcake, making sure not to go all the way through to the bottom. This creates a perfect pocket for our filling. Spoon or pipe the whipped white chocolate ganache into each cored cupcake, filling them generously.
- Prepare and Frost with Raspberry Buttercream: In a clean mixing bowl, cream together room temperature unsalted butter until light and fluffy. Gradually add the confectioners’ sugar, mixing on low speed until combined, then increase to medium-high and beat until smooth. Incorporate the finely powdered freeze-dried raspberries, fresh lemon juice, kosher salt, and vanilla extract. Beat until fully combined. If the frosting feels too stiff, add the heavy cream one tablespoon at a time, beating until it reaches your desired creamy, spreadable consistency. Transfer the vibrant pink raspberry buttercream to a piping bag fitted with your favorite tip (a Wilton 1M creates beautiful swirls) and frost each filled cupcake. Garnish with a fresh raspberry or a small piece of white chocolate for extra elegance, then enjoy your magnificent creations!
Pro Tip for Efficient Baking
For a smoother baking process, consider making the white chocolate ganache filling first. It requires a few hours to set properly, so preparing it in advance allows you to focus on the cupcakes and buttercream without interruption, ensuring everything is ready at the right time.
The Magic of Freeze-Dried Raspberries for Vibrant Frosting 🤔
The secret behind this strikingly pink, intensely flavored raspberry frosting lies entirely in **freeze-dried raspberry powder**. It’s crucial to understand that these are distinctly different from regular frozen or simply dried raspberries. Freeze-dried raspberries undergo a specialized dehydration process that meticulously removes all moisture while preserving their vibrant color, potent flavor, and beneficial nutrients. This meticulous process makes them the absolute ideal ingredient for creating a rich, fruit-forward buttercream. You get all the robust raspberry taste and stunning natural color without any added liquid that could compromise the stability and texture of your frosting, preventing it from becoming watery or thin. Traditional fresh raspberries, while delicious, would introduce too much moisture, requiring additional confectioners’ sugar and diluting the flavor. The freeze-dried variety offers a concentrated burst of fruitiness that truly shines in this recipe.
You can often find freeze-dried raspberries at your local grocery store, especially in the healthy snack or dried fruit aisle, or conveniently order them online. They are typically available as whole berries or already blended into a fine powder. If you purchase whole freeze-dried raspberries, make sure to blend them very thoroughly in a food processor or a high-speed blender until you achieve a consistent, fine powder. Any larger pieces will create an uneven texture in your smooth buttercream, so a fine powder is key for that silky finish.
Expert Cupcake Decorating Tips for a Flawless Finish
Elevate your raspberry and white chocolate cupcakes with these professional decorating tips, ensuring they look as stunning as they taste:
- Cool Completely is Key: The golden rule for decorating any cake or cupcake is to ensure your baked goods are completely cool before you even think about filling or frosting them! Warm cupcakes will cause your delicate ganache filling to melt and your beautiful buttercream to slide right off, resulting in a messy disaster. Patience is truly a virtue here.
- Effortless Cupcake Coring: For a clean and simple way to create that perfect cavity for your ganache filling, I highly recommend using the base of a large piping tip or even a small, sharp knife. Gently press the tip down into the center of the cooled cupcake, twisting slightly, until you’re a little more than halfway into the cupcake. Carefully lift it out, and presto! You have a perfectly cored cupcake. As a delightful bonus, you get to enjoy those removed cupcake pieces as a well-deserved chef’s snack – consider it quality control!
- Seamless Filling Technique: The easiest and cleanest method for filling your cored cupcakes with the luscious whipped white chocolate ganache is to use a piping bag. Spoon the whipped ganache into a piping bag fitted with a large round piping tip (or simply snip off the end of the bag for a wider opening). Insert the tip into the cored hole and gently squeeze, filling the cavity evenly. This ensures a neat appearance and even distribution of that delightful surprise filling.
- Mastering the Frosting Swirl: For that classic, elegant cupcake swirl, I find the Wilton 1M piping tip to be indispensable. Start piping from the outer edge of the cupcake and work your way inward, creating a beautiful spiral and finishing with a peak in the center. Once frosted, elevate your creations with a touch of elegance: adorn each cupcake with a fresh, vibrant raspberry and a delicate piece of white chocolate. This not only adds a beautiful visual contrast but also reinforces the delightful flavor profile. Adding a sprinkle of edible glitter can provide that extra ‘✨ pizzazz ✨’ for a truly show-stopping dessert.
Storage & Make-Ahead Tips for Convenience
These raspberry and white chocolate cupcakes are perfect for preparing ahead of time, making them ideal for parties, special occasions, or simply enjoying throughout the week. Proper storage ensures they remain fresh and delicious.
Storage: Once frosted, these delectable cupcakes should be stored in an airtight container in the refrigerator. They will stay fresh for 4-5 days. For the best enjoyment, I highly recommend allowing them to come to room temperature for about 30 minutes before serving. This allows both the creamy raspberry buttercream and the whipped white chocolate ganache filling to soften slightly, bringing out their full flavor and luxurious texture.
Making Ahead: You can prepare the unfrosted vanilla cupcakes 2-3 days in advance. Once they are completely cool after baking, place them in an airtight container. If your kitchen is cool and not humid, they can be stored at room temperature. If your kitchen is warm, it’s safer to store them in the refrigerator, bringing them back to room temperature before filling and frosting. The white chocolate ganache can also be made 1-2 days ahead of time and stored in the refrigerator. Before using, allow it to come to room temperature for about 30 minutes, then re-whip it with a handheld mixer until it’s light and fluffy again, ready for piping. The freeze-dried raspberry powder can also be prepared well in advance and stored in an airtight container.
Explore More Delicious Filled & Stuffed Cupcakes!
If you’ve fallen in love with these filled raspberry and white chocolate cupcakes, you’ll surely enjoy exploring other delightful stuffed cupcake creations. Each offers a unique flavor journey:
- Easy Nutella Filled Cupcakes
- Easy Raspberry Almond Cupcakes with Raspberry Jam Filling
- Moist Chocolate Fudge Cupcakes
- Easy Lemon Poppy Seed Cupcakes
If you’ve made this delightful recipe, make sure to leave a ⭐️ rating and review below! I absolutely adore seeing your creations, so please tag me on Instagram @alpineella so I can admire your beautiful bakes! You can also follow along for more baking inspiration on Pinterest, Facebook, and TikTok!
Recipe
Raspberry and White Chocolate Cupcakes (with Whipped White Chocolate Ganache)
Ella Gilbert
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Equipment
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2 cupcake pans
Ingredients
White Chocolate Ganache
- ½ cup heavy cream
- 12 oz white chocolate finely chopped
Vanilla Cupcakes
- 1 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ¼ cup neutral oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ¼ cup sour cream room temperature
Raspberry Frosting
- 2 sticks unsalted butter room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon lemon juice fresh
- 4 cups confectioners’ sugar
- 1 cup freeze-dried raspberries blended into a powder
- ¼ cup heavy cream
Instructions
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Start by making your white chocolate ganache filling as it needs time to set. Place the chopped white chocolate in a heat proof bowl.12 oz white chocolate
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Pour the heavy cream into a small or medium saucepan on the stove over medium-low heat until it begins to simmer.½ cup heavy cream
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Pour over the white chocolate and let sit for a few minutes.
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Using a rubber spatula, stir until smooth. If you still have pieces of white chocolate, place in the microwave in 10-second increments until smooth. Overheating it will cause the ganache to go grainy so be careful!
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Place the bowl in the fridge for 1-2 hours until set, or let it set at room temperature. While it sets, make the cupcakes.
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Preheat the oven to 350°Fahrenheit/175°Celsius. Place 14 cupcake liners in 2 cupcake pans. This recipe makes 12-14 cupcakes.
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In a bowl, whisk together the flour, salt and baking powder.1 ½ cups cake flour, 2 teaspoons baking powder, ½ teaspoon kosher salt
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In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the butter, oil and sugar for 2-3 minutes on medium speed until light and fluffy.¼ cup unsalted butter, ¾ cup granulated sugar, ¼ cup neutral oil
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Add the eggs and vanilla extract and mix to combine.2 large eggs, 1 teaspoon vanilla extract
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Mix in the sour cream.¼ cup sour cream
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Add in the dry ingredients and mix until just combine, then slowly pour in the milk.½ cup whole milk
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Using a spoon or a medium cookie scoop, scoop out the cupcake batter into the liners. You want them to be about ¾ full.
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Bake for 18-22 minutes. Let the cupcakes cool in the pan for 10 minutes before removing and letting them cool completely on a wire cooling rack.
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In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand held mixer, combine the room temperature butter with the confectioners’ sugar on low speed. Once combined, increase the speed to medium-high and beat until light and fluffy2 sticks unsalted butter, 4 cups confectioners’ sugar
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Add the salt, lemon juice, vanilla extract, and raspberry powder.1 teaspoon vanilla extract, ¼ teaspoon kosher salt, 1 tablespoon lemon juice, 1 cup freeze-dried raspberries
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Increase the speed to medium-high and beat for 2-3 minutes, until light and fluffy.
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If the frosting isn’t as creamy as you would like, add in the heavy cream and beat on medium speed until spreadable. You might not need all of it!¼ cup heavy cream
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At this point, your ganache should be set. Use a handheld mixer to whip the ganache until light and fluffy, this should take 1-2 minutes.
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Use the base of a large piping tip to core the cupcakes. Press gently down into the top of the cupcake to create a hole. You don’t want to go all the way down!
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Spoon or pipe the whipped white chocolate ganache into the cupcakes.
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Frost the cupcakes with a Wilton 1M piping tip and enjoy!
Notes
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
Butter: I use European style butter in my recipes. This will make your frosting much creamier and richer.
Cake Flour: you can swap it out for all-purpose flour but your cupcakes might not be as soft. If you’re in the UK, use plain flour. Cake flour in the US is a low protein flour, it isn’t flour like self-rising flour!
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I am using Diamond Crystal kosher salt and not Morton Salt, which is far too salty for this recipe.
White Chocolate: Make sure you’re using a high-quality white chocolate bar and chop it up finely. Lower quality white chocolate will seize up or go grainy with the heavy cream.
Dark Chocolate: You can swap out the white chocolate for dark chocolate ganache.
Sour Cream: You can swap out sour cream for full-fat Greek yogurt or creme fraiche.
Storage: Keep in an airtight container in the fridge for up to 5 days. Let it come to room temperature before eating.
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