White Chocolate Raspberry Cupcakes

White chocolate cupcake with raspberry frosting with square of white chocolate on top

White Chocolate Raspberry Cupcakes

These white chocolate raspberry cupcakes look absolutely beautiful and taste even better. The white chocolate cupcakes are moist and fluffy. Then they're decorated with white chocolate raspberry frosting made from real berries.

Course Dessert

Cuisine American

Keyword White Chocolate Raspberry Cupcakes

Prep Time 1

Cook Time 22

Cooling 2

Total Time 3

Servings cupcakes

Calories 486kcal

Author Fiona Dowling

Equipment

12-cavity muffin pan

Ingredients

White Chocolate Cupcakes

3 ounces white chocolate (85 grams)
½ cup whole milk (120 ml) 2% works too
1 ½ cups cake flour (180 grams) sifted
1 ¼ teaspoon baking powder
¼ teaspoon salt
⅓ cup unsalted butter (75 grams) cut into cubes
¾ cup granulated sugar (150 grams)
1 tablespoon vegetable oil (15 ml) or canola oil
2 large egg whites discard the yolks
1 teaspoon vanilla extract

White Chocolate Raspberry Frosting

¾ cup raspberries (188 grams)
4 ounces white chocolate (112 grams)
¾ cup unsalted butter (168 grams) softened to room temperature
3-4 cups powdered sugar (330-440 grams) as needed
¼ teaspoon salt
1-2 tablespoon whipping cream as needed

Instructions

White Chocolate Cupcakes

Preheat the oven to 350F (180C) and line a 12-cavity muffin tin with muffin papers.
Finely chop the white chocolate and place in a heatproof bowl.
Heat the milk until warm, then pour over the white chocolate. Give the mixture a stir and let sit for 2 minutes. Microwave on medium power (not high power, which is often the default) for 45 seconds and stir. If the chocolate has not quite melted yet, microwave again for 30 seconds on medium power. Set aside.
Sift together the cake flour, baking powder and salt and whisk for about 10 seconds. Set aside.
In a large bowl, beat together the butter and sugar until fluffy. Beat in the oil and vanilla extract.
Be sure that the egg whites do not feel cold to the touch, then beat them into the batter 1 at a time. Turn off the mixer and scrape down the bowl after each addition.
With the mixer on a low speed, beat about ⅓ of the flour mixture into the butter mixture. Then beat in about ½ of the milk and melted chocolate mixture.
Whisk in about ⅓ more of the flour mixture, followed by the rest of the milk. Lastly, whisk in the rest of the flour until there are no lumps in the batter. I always recommend doing the last few additions by hand to avoid overmixing the batter.
Spoon the batter into the prepared pan, distributing the batter equally between the 12 cupcake liners.
Bake in the middle of the oven for about 19-22 minutes, or until an inserted toothpick comes out clean or with a few cupcake crumbs but no batter.
Cool the cupcakes in the pan for at least 10 minutes, then carefully transfer to a wire cooling rack to continue cooling.

White Chocolate Raspberry Frosting

Pulse the raspberries in a food blender or blender until smooth.
Pour the puree through a metal sieve/sifter and push through using the back of a spoon or a rubber spatula to remove the seeds. Discard the seeds.
Place the puree in a saucepan over low-medium heat. Bring the mixture to a low, slow boil while gently stirring. As the mixture boils, you will need to stir it constantly as it gets thicker. It will need to boil for about 20 minutes or until it is about ¼ of the original volume and looks thick like jam. Remove from the heat and cool fully. You can transfer the boiled down puree to a small bowl and place in the fridge to speed up the process.
Finely chop the white chocolate and place in a heat proof bowl. Microwave for 45 seconds on medium power (not high power). Remove from the microwave and stir. Repeat the process until the chocolate is smooth. Set aside and let cool.
In a large bowl, beat the butter until smooth.
Ensure the melted white chocolate is no longer warm to the touch. It should feel room temperature. Then beat the fully cooled white chocolate into the butter.
Beat in 1 cup of powdered sugar, followed by 1 tablespoon of the fully cooled boiled down raspberry puree. Again, ensure the puree is no longer even slightly warm, as it will melt the frosting.
Beat in the rest of the powdered sugar about 1 cup at a time, alternating with 1 more tablespoon of boiled down puree until the desired flavor and thickness is reached. If your frosting seems thin, place it in the fridge to firm up.
Decorate the cupcakes either by frosting with a knife or transferring the frosting to a piping bag and piping the frosting on. I used a piping bag with a 1M tip.

Notes

White Chocolate: Be sure to use high quality white chocolate and no candy melts or almond bark. Candy melts and almond bark will not provide the proper flavor.
Cake Flour: Cake flour provides a more delicate crumb. Be sure that you are not using self-raising cake flour. If you don't have cake flour on had, measure out 1 ¼ cup all-purpose flour and ¼ cup cornstarch whisk together. Then sift 3 times before using.
Raspberries: Fresh or frozen will work, however, frozen will take longer to boil down.
Make Ahead Tips: Cupcakes can be made the day before you plan to serve. Cool fully, then store in an airtight container. Make the raspberry puree and boil down the puree the day before you plan to serve (steps 1-3 of making the frosting). Cool fully then place in an airtight container in the fridge overnight. Make the frosting (steps 4-9) the day you plan to serve the cupcakes.
Nutrition: Details provided are an estimate only and based on 1 cupcake with frosting, assuming the recipe yields 12 equal cupcakes and all the frosting is used.

Nutrition