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    Home » Recipes » Cupcakes and Muffins

    White Chocolate Cupcakes with Raspberry Filling

    by Jolina | Published: December 8, 2016 | Last Updated: March 2, 2022 | 34 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    White Chocolate Raspberry Cupcakes
    White Chocolate Cupcakes with Raspberry Filling

    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.)

    White chocolate cupcake on a table
    Jump To hide
    Why you’ll love this recipe
    What you’ll need
    How to make – cupcakes
    How to make – white chocolate frosting
    Expert baking tips
    Recipe FAQs
    Other white chocolate and raspberry recipes
    White Chocolate Cupcakes with Raspberry Filling

    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

    Group shot of white chocolate cupcakes with raspberry filling

    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!

    (Love strawberries too? Try strawberry cupcakes as well!)

    What you’ll need

    Close up shot of white chocolate cream cheese frosting

    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.

    Ingredient notes

    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
    • Salt
    • 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

    Baking tools

    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). 

    Butter and sugar in a bowl
    Creamed butter in a mixing bowl

    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. 

    Egg added to creamed butter
    Eggs stirred into butter and sugar

    5 CHOCOLATE. Add the melted white chocolate and stir.

    Melted white chocolate added to egg mixture
    Egg and white chocolate mixture

    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.

    Flour added to egg and white chocolate mixture
    White chocolate cupcake batter in a bowl

    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.

    White chocolate cupcake batter in a cupcake pan
    Freshly baked white chocolate cupcakes in baking pan
    Freshly baked white chocolate cupcakes on a cooling rack

    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.

    White chocolate cupcake filled with raspberry jam
    White chocolate cupcake filled with raspberry jam

    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.

    Cream cheese and butter in a bowl
    Cream cheese and butter combined in a bowl

    2 SUGAR. Add confectioner’s sugar a little at a time beating well after each addition.

    Confectioner's sugar added to cream cheese
    Cream cheese beaten with confectioner's sugar

    3 CHOCOLATE. Add the melted white chocolate and vanilla extract and continue to beat until well incorporated and your frosting is smooth and creamy.

    White chocolate added to cream cheese mixture
    White chocolate cream cheese frosting in a bowl

    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.

    Which is why I’ve since switched to only using grease-proof or glassine cupcake cups. They keep their colour better with very little oil soaking through.

    Parchment paper cups work well too.

    Best way to fill cupcakes

    White chocolate raspberry cupcakes on a cooling rack
    White Chocolate Raspberry Cupcakes on a cooling rack

    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.

    Recipe FAQs

    White chocolate cupcakes on a table
    Can I use all purpose flour instead of cake flour


    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.

    Can I use cream cheese spread to make the frosting


    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. 

    What is the best way to store raspberry filled cupcakes


    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.

    How long do white chocolate raspberry cupcakes last


    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.

    What is the best way to serve them


    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
    Raspberry White Chocolate Overnight Oats
    slice of white chocolate tart on a plate
    No Bake White Chocolate Tart with Raspberry and Mascarpone
    Freshly baked white chocolate raspberry cookies.
    Raspberry White Chocolate Cookies
    • 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.

    Happy baking!

    Did you make white chocolate cupcakes with raspberry filling? I’d love to hear from you in the comments section below.

    And let’s get social! Find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

    Close up shot of white chocolate cupcake with raspberry filling

    White Chocolate Cupcakes with Raspberry Filling

    Author: Jolina
    White chocolate cupcakes with raspberry filling frosted with smooth and creamy white chocolate cream cheese buttercream. Rich, luxurious and so good.
    4 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 25 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine North American
    Servings 12 cupcakes
    Calories 336 kcal

    Equipment

    • Stand Mixer
    • Hand Mixer
    • Cupcake Muffin Pan
    • Greaseproof Liners

    Ingredients
     
     

    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 Cream Cheese Frosting:

    • 1 8-oz block cream cheese cold and cut into 4 portions
    • ¼ cup unsalted butter room temperature
    • 1 cup confectioner’s sugar
    • 4 ounces white chocolate melted and allowed to cool to room temperature
    • 1 teaspoon vanilla extract

    Instructions
     

    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.
      Dry ingredients in a bowl
    • 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).
      Butter and sugar in a bowl
    • Add the eggs one at a time ensuring each addition is well incorporated. Scrape the bottom and sides of your bowl as needed.
      Egg added to creamed butter
    • Add the melted white chocolate and stir.
      Melted white chocolate added to egg mixture
    • 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.
      Flour added to egg and white chocolate mixture
    • Transfer your batter into each cupcake liner until they are almost full.
      White chocolate cupcake batter in a cupcake pan
    • Bake for 20-25 minutes or until a toothpick inserted in the middle of a few cupcakes comes out with minimal crumbs
      Freshly baked white chocolate cupcakes in baking pan
    • Cool in the pan slightly before transferring to a wire rack to cool completely.
      Freshly baked white chocolate cupcakes on a cooling rack
    • 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).
      White chocolate raspberry cupcakes on a cooling rack
    • Top with frosting (recipe follows) and decorate as desired.
      White Chocolate Raspberry Cupcakes on a cooling rack

    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.
      Cream cheese and butter in a bowl
    • Add a cup of confectioner’s sugar a little at a time beating well after each addition.
      Confectioner's sugar added to cream cheese
    • Add the melted white chocolate and 1 teaspoon vanilla and continue to beat until well incorporated and your frosting is smooth and creamy.
      White chocolate added to cream cheese mixture

    Video

    Notes

    1. Make sure the cupcakes are completely cool before filling and frosting.
    2. Keep frosting in the fridge if you’re not ready to use it yet.
    3. See post for storage instructions, more baking tips and FAQs.

    Nutrition

    Calories: 336kcalCarbohydrates: 46gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 28mgSodium: 127mgPotassium: 141mgFiber: 1gSugar: 35gVitamin A: 278IUVitamin C: 1mgCalcium: 85mgIron: 1mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

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    Reader Interactions

    Comments

    1. Aanji

      December 09, 2016 at 8:15 am

      Wow these looks absolutely delicious will make for Holidays!

      Reply
    2. Bintu

      December 09, 2016 at 6:20 am

      Who doesn’t love a cupcake? These look so moreish too and white chocolate goes so well with raspberries

      Reply
    3. Robert Bowley

      December 09, 2016 at 4:18 am

      What a great way to start the day…reading about cupcakes! I love the way you write Jolina your humour definitely comes through! Thank you for transporting me on a cupcake adventure!
      Rob

      Reply
    4. Carrie

      December 09, 2016 at 2:28 am

      I must make these! Anything with raspberry is my favorite. White chocolate and Raspberry sounds like a match made in heaven.

      Reply
    5. adriana lopez

      December 09, 2016 at 12:50 am

      What a perfect treat, love cupcakes for parties might inlcude your recipe in my upcoming celebration menu.

      Reply
    6. Robin

      December 08, 2016 at 10:23 pm

      White chocolate and raspberry seems like a good combo.

      Reply
    7. Denise C

      December 08, 2016 at 7:40 pm

      White chocolate and raspberry is such a yummy combination of flavors. These look scrumptious.

      Reply
    8. Gloria

      December 08, 2016 at 5:46 pm

      Raspberry and white chocolate go so well together. These cupcakes sound delicious. Perfect with an afternoon latte.

      Reply
    9. Amanda

      December 08, 2016 at 3:47 pm

      These look scrumptious. I! love the idea of filling the cupcake. All of your recipes are beautiful

      Reply
    10. Neely Moldovan

      December 08, 2016 at 3:41 pm

      Not enough sweets have raspberry filling. Its one of my favorites and these sound incredible.

      Reply
    11. Janette

      December 08, 2016 at 2:59 pm

      Huge white chocolate fan here and I cannot wait to try these beauties.

      Reply
    12. Meg

      December 08, 2016 at 2:38 pm

      I love this recipe! I need these in my life! Nothing is better than a raspberry filling!

      Reply
    13. Swathi

      December 08, 2016 at 2:24 pm

      White chocolate and raspberry they are best combo. Great valentine recipe too. That cream cheese filling is just die for. every bite has level of flavors you are right these should be delicious.

      Reply
    14. Liz Mays

      December 08, 2016 at 2:18 pm

      It’s great that the flavors ended up coming together so well. I think these sound really good! The raspberry jam sounds like a good idea to me.

      Reply
    15. Dawn

      December 08, 2016 at 12:46 pm

      Years ago, I was more of a white chocolate fan over milk or dark. These days I opt for milk or dark over white, but I still love it all! Like I would turn these down, lol 😀 Love the jam filling inside and the frosting on top looks like little trees….too cute! Have a great weekend, Jolina!

      Reply
      • Jolina

        December 08, 2016 at 9:08 pm

        I like white and dark equally I think. Milk not so much though yeah, would not say no LOL! They do look like snow capped trees don’t they? 🙂 Thanks Dawn! Have a wonderful weekend yourself!

        Reply
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    White Chocolate Cupcakes with Raspberry Filling

    Hi, I’m Jolina! And I’m definitely a late bloomer, a thoroughly unexpected baker.

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