White chocolate cupcakes with raspberry filling frosted with smooth and creamy white chocolate cream cheese buttercream. Rich, luxurious and so good.
(Looking for other cupcake recipes? Check out this collection of unique cupcake recipes for birthdays, baby showers, weddings, Christmas and more.)
Technically, white chocolate isn’t really chocolate because it doesn’t have cocoa in it. But for white chocolate fans like us, that doesn’t really matter, right? White chocolate is delicious.
I love baking with white chocolate. And these white chocolate and raspberry jam cupcakes are one of my favourites.
They look festive, romantic, dainty. The raspberry filling complements the white chocolate so well. And they’re fun and easy to make.
Let’s get to it.
Why you’ll love this recipe
You’ll love making these white chocolate cupcakes because:
- Raspberry and white chocolates go so well together. Raspberries and white chocolates are so good together. Their flavour profile complement each other so well. Not a fan of raspberries? You can pick any jam you prefer, just make sure not to pick a jam that’s too sweet because the white chocolate is sweet enough.
- Stable cream cheese frosting. Unlike other cream cheese based buttercream, frosting or icing, this one is stable and holds up well. It won’t melt on you and will look pretty hours after you’ve piped it on your cupcakes.
- Perfect for celebrations. Which make these cupcakes perfect for celebrations like baby showers and bridal showers, Easter, Mother’s Day, Valentine’s Day and Christmas. They look the part too!
- Easy to make. Best of all, these raspberry and white chocolate cupcakes are easy to make and fun to decorate. Make a day of it with the girls!
What you’ll need
To make white chocolate cupcakes with raspberry filling, you’ll need to make the cupcakes first and while they’re cooling, make the white chocolate buttercream.
For the white chocolate cupcakes, you’ll need:
- Cake flour — cake flour leads to a more tender and delicate texture in baked goods
- Baking powder
- Milk — I use 2% skim milk
- Vanilla extract — mix it in with the milk
- Unsalted butter
- Granulated sugar
- Large eggs
- White chocolate — I use baking chocolate, like this
- Raspberry or other jam for filling — I use Bonne Maman raspberry jam. It’s sweet and tart, perfect for this recipe
And for the white chocolate frosting, you’ll need:
- Cream cheese — you’ll need a block of cream cheese and not cream cheese spread (more on this below)
- Unsalted butter
- Confectioner’s sugar — also sometimes called icing sugar or powdered sugar
- White chocolate — same chocolate I use for the cupcakes
- Vanilla extract
As far as tools go, you’ll need:
- A 12-cavity cupcake pan
- Cupcake liners
- Handheld electric mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
I like using my cookie scoop to transfer the cupcake batter to the cupcake cups and large star tips when decorating cupcakes, like the Wilton 1M (more decorating tips below).
How to make – cupcakes
1 PREP. Preheat your oven to 350F and line a cupcake pan with paper liners.
2 WHISK. In a medium bowl, whisk cake flour, baking powder and salt. Set aside.
3 CREAM. Using a handheld electric mixer or a stand mixer with the paddle attachment, cream butter and sugar until the mixture is pale and creamy (about 2-3 minutes on medium-high speed).
4 EGGS. Add the eggs one at a time ensuring each addition is well incorporated. Scrape the bottom and sides of your bowl as needed.
5 CHOCOLATE. Add the melted white chocolate and stir.
6 DRY INGREDIENTS. Switch to low speed and add a third of your flour mixture, half of your milk mixture, another third of your flour, the rest of your milk and finally the rest of your flour — beating well after each addition. Continue to beat until the mixture is smooth and no noticeable lumps of flour remain.
7 TRANSFER. Transfer your batter into each cupcake liner until they are almost full. Bake for 20-25 minutes or until a toothpick inserted in the middle of a few cupcakes comes out with minimal crumbs. Cool in the pan slightly before transferring to a wire rack to cool completely.
8 FILL AND DECORATE. To fill the cupcakes, you can use a Bismarck tip or simply carve a small hole in the middle of your cupcakes about an inch in diameter and spoon a dollop of jam in it (more on this below). Top with frosting and decorate as desired.
How to make – white chocolate frosting
1 BEAT. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese and butter on medium-high speed until pale and incorporated.
2 SUGAR. Add confectioner’s sugar a little at a time beating well after each addition.
3 CHOCOLATE. Add the melted white chocolate and vanilla extract and continue to beat until well incorporated and your frosting is smooth and creamy.
Expert baking tips
Best kind of cupcake cups to use
I know how frustrating it is to start off with bright coloured cupcake liners only to find them either faded or discoloured after baking.
Parchment paper cups work well too.
Best way to fill cupcakes
There are two ways you can put raspberry jam into these white chocolate cupcakes:
- Bismarck tip. You can use a Bismarck tip (I have the one from Ateco) that’s made specifically for filling and injecting pastries and baked goods with mousse, chocolate, cream or, in this case, jam. The tip is wide enough for the jam to flow through but narrow enough so that when inserted, it just leaves a very small mark on the cupcake.
- Small knife. You can also just use a small, sharp knife to carve a small hole in the middle of your cupcake about an inch in diameter, remove that, then spoon the jam in there. You can put the small piece of cupcake back as some kind of lid, but you don’t have to because that hole will be covered in frosting later.
Personally, when filling these cupcakes, I prefer using a knife over a Bismarck tip. I find it easier and I like seeing exactly how much jam I put in each cupcake.
Use cold cream cheese
Cream cheese frosting has a tendency to be runny. Happily, this white chocolate cream cheese frosting recipe is stable and holds its shape.
The secret: use cold cream cheese. Cut your cream cheese into portions so it’s easier to incorporate with the butter.
Also, keep the frosting in the fridge if you’re not ready to use it.
Cupcake decorating ideas
Decorating cakes and cupcakes is one of my favourite things to do as a baker. I have a collection of decorating tips that I use and large tips work especially well in cupcakes.
You don’t have to invest in decorating supplies if you don’t bake that often though. You can use a large Ziploc bag, cut one of the corners off, and use that as your piping bag.
Or you can just scoop the frosting on top of the cupcakes and smoothen out the top.
With these raspberry white chocolate cupcakes, I usually sprinkle bits of white chocolate or white chocolate chips on top of the frosted cupcakes.
Different coloured sprinkles will work too. Maybe red and green for Christmas, red for Valentine’s Day, pastel for Easter.
Topping the cupcakes with fresh raspberries is a nice touch and drizzling the cupcakes with homemade raspberry sauce will also be delicious.
I’ve always used cake flour in this recipe but substituting that with all-purpose flour is easy. Note that it’s not a 1:1 straight substitution though. Here’s a good read on how to do it.
I personally wouldn’t recommend using cream cheese spread when making cream cheese frosting because it would lead to a very runny buttercream.
I would also suggest sticking to full-fat cream cheese for the smoothest and the creamiest consistency.
Raspberry filled cupcakes are best eaten the day they are made. If you have leftovers, place them in a covered container and keep them refrigerated.
Freshly baked, these cupcakes are delightfully moist and tender. Once chilled, they tend to acquire a very fudgy consistency. And the longer they sit in the fridge, the harder they get. Best to consume them within 3 days.
It’s best to serve white chocolate raspberry cupcakes at room temperature. They’re great with coffee or tea!
Other white chocolate and raspberry recipes
Looking for other recipes that incorporate white chocolate and raspberries? Check these out.
- Raspberry white chocolate overnight oats — the perfect make-ahead breakfast for mornings when you need to get up and get going in a hurry.
- No-bake raspberry white chocolate tart — has a chocolate cookie crust, white chocolate mascarpone filling and fresh raspberry topping. So good!
- Raspberry white chocolate cookies — tender, chewy and easy to make.
White Chocolate Cupcakes with Raspberry Filling
For the White Chocolate Cupcakes:
- 1 ½ cups sifted cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract add to milk and stir
- ¼ cup unsalted butter room temperature
- ⅔ cup granulated sugar
- 2 pcs large eggs room temperature
- 5 ounces white chocolate melted and allowed to cool to room temperature
- Raspberry jam for filling
For the White Chocolate Cupcakes:
- Preheat your oven to 350F and line a cupcake pan with paper liners (this recipe yields 12 cupcakes).
- In a medium bowl, whisk 1 ½ cups cake flour, 1 teaspoon baking powder and ½ teaspoon salt. Set aside.
- Using a handheld electric mixer or a stand mixer with the paddle attachment, beat ¼ cup butter and ⅔ cup sugar until the mixture is pale and creamy (about 2-3 minutes on medium-high speed).
- Add the eggs one at a time ensuring each addition is well incorporated. Scrape the bottom and sides of your bowl as needed.
- Add the melted white chocolate and stir.
- Switch to low speed and add a third of your flour mixture, half of your milk mixture, another third of your flour, the rest of your milk and finally the rest of your flour – beating well after each addition. Continue to beat until the mixture is smooth and no noticeable lumps of flour remain.
- Transfer your batter into each cupcake liner until they are almost full.
- Bake for 20-25 minutes or until a toothpick inserted in the middle of a few cupcakes comes out with minimal crumbs
- Cool in the pan slightly before transferring to a wire rack to cool completely.
- To fill the cupcakes, you can use a Bismarck tip or simply carve a small hole in the middle of your cupcakes about an inch in diameter and spoon a dollop of jam in it (see post for tips on how to fill cupcakes).
- Top with frosting (recipe follows) and decorate as desired.
For the White Chocolate Cream Cheese Frosting:
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat your cream cheese portions and ¼ cup butter on medium-high speed until incorporated.
- Add a cup of confectioner’s sugar a little at a time beating well after each addition.
- Add the melted white chocolate and 1 teaspoon vanilla and continue to beat until well incorporated and your frosting is smooth and creamy.
- Make sure the cupcakes are completely cool before filling and frosting.
- Keep frosting in the fridge if you’re not ready to use it yet.
- See post for storage instructions, more baking tips and FAQs.
Nutritional information are estimates only.
Did you make white chocolate cupcakes with raspberry filling? I’d love to hear from you in the comments section below.