Go Back
–+ servings
White Chocolate Raspberry Cupcakes

White Chocolate Raspberry Cupcakes

Delicious white chocolate raspberry cupcakes featuring a sweet and fruity flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Decorating Time 30 minutes
Total Time 1 hour
Course Cake
Cuisine Dessert
Servings 15 cupcakes
Calories 350 kcal

Equipment

  • oven
  • mixing bowl
  • Cupcake tray
  • Piping tip

Ingredients
  

Cupcakes

  • 150 g unsalted butter
  • 150 g caster sugar
  • 3 medium eggs
  • 150 g self raising flour
  • 150 g white chocolate chips
  • 150 g raspberries

White Chocolate Buttercream

  • 125 g unsalted butter (room temp)
  • 250 g icing sugar
  • 150 g white chocolate (melted)

Decoration

  • white chocolate sprinkles
  • freeze dried raspberries Link: https://www.amazon.co.uk/Freeze-Raspberry-Pieces-Natural-Friendly/dp/B08XQTF7SC?pd_rd_i=B08XQTF7SC&psc=1&linkCode=sl1&tag=janespati04-21&linkId=f2c2bde8e6ca9d66789df73b1195609f&language=en_GB&ref_=as_li_ss_tl
  • raspberries

Instructions
 

Cupcake Preparation

  • Preheat your oven to 180C/160C fan and place your cupcake cases onto a flat tray.
  • Cream together the butter and caster sugar until light, fluffy and smooth.
  • Add in the beaten eggs and self raising flour and beat again for about 20-30 seconds on medium speed.
  • Add in your white chocolate and raspberries and fold through.
  • Spoon the cupcake mix into your baking cups and bake in the oven for 18-20 minutes or until cooked through. Leave to cool on a wire rack.

Buttercream Preparation

  • Once the cakes are cool, melt your white chocolate until smooth and leave to cool.
  • Beat the softened butter until smooth. Add in the icing sugar ⅓ at a time until fully incorporated.
  • Once all of the sugar is in the mix and it's smooth, add in your white chocolate and beat again until smooth.
  • Using a 2D closed star piping tip, pipe the buttercream onto the cupcakes.

Decoration

  • Decorate your cupcakes as desired with sprinkles, freeze dried raspberries, and a fresh raspberry.

Notes

Use actual butter for the buttercream for best results. This recipe makes about 15 cupcakes, potentially more due to added ingredients. Cupcakes last in an airtight container for 3 days at room temperature. Mini cupcakes can be made from leftover mix, baking for 10-12 minutes.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 7mgCalcium: 40mgIron: 1mg
Keyword Raspberry, White Chocolate
Tried this recipe?Let us know how it was!