Raspberry White Chocolate Cupcakes


I’m apologizing in advance for the Valentine’s related posts that will be coming your way. Our family doesn’t really celebrate Valentine’s Day, but I do love all of the shades of pinks and red and all the heart shaped sprinkles and candies. 😍 These Raspberry White Chocolate Cupcakes give me all the V-Day vibes because of the pink buttercream. But they aren’t over-the-top girly. In other words, my husband wouldn’t be embarrassed to buy these.

Raspberry White Chocolate CUpcakes

The cupcakes are a vanilla cake with white chocolate chips. Then they’re topped with a delicious raspberry buttercream. Finally, we finish them off with a fresh raspberry filled with a white chocolate chip. So pretty!

Happy Baking!


Raspberry White Chocolate Cupcakes

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Easy


Cooking time




  • Sugar 150g
    (3/4 cup)

  • Cake Flour 270g
    (1 3/4 cups)

  • Baking Powder 1 1/2 tsp

  • Baking Soda 1/2 tsp

  • Salt 1/2 tsp

  • Unsalted Butter 57g
    (1/4 cup)

  • 2 Large Eggs

  • Sour Cream 75g
    (about 1/3 cup)

  • Vegetable Oil 90g
    (1/2 cup)

  • Whole Milk 200g
    (2/3 cup)

  • Vanilla 1 tsp

  • White Chocolate Chips 120g
    (3/4 cup)

  • Raspberry Buttercream (recipe below)

  • Optional: fresh raspberries


  • Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
  • Measure dry ingredients into medium sized mixing bowl or into your stand mixer and mix on low speed until combined.
  • Cut butter into cubes and add to dry ingredients. Mix on low until butter breaks down to pea sized chunks, about 2 minutes.
  • Measure wet ingredients into a small bowl and whisk until well combined. Add to dry ingredients and mix until just combined. Finish mixing by hand with a spatula.
  • Fill cupcake liners 2/3 full and bake until a toothpick inserted in the middle comes out clean. About 18-21 minutes.
  • Cool and then frost with raspberry buttercream (recipe below).
  • Optional: Place a white chocolate chip upside down inside a fresh raspberry and place on top of frosted cupcakes.


  • Make sure your butter is cool but not cold. I like to take it out of the refrigerator about 30-40 minutes before I start baking.

raspberry buttercream Directions

  • In the bowl of a stand mixer, add 226g (1 cup) butter and beat for 2 minutes until smooth.
  • Add 480g (4 cups) powdered sugar and a pinch of salt and mix on low until combined. Turn the speed up to medium-high and mix for 5 minutes.
  • In a blender or food processor, add 125g (3/4 cup) fresh or frozen thawed raspberries. Blend until pureed. Strain through a sieve to remove the seeds.
  • Add ¼ cup puree to the buttercream and continue beating for another 3-4 minutes until buttercream is smooth and creamy. If the buttercream is too stiff, add 1 Tbsp of puree at a time until you get a smooth and pipeable consistency.
  • Optional: to boost the raspberry flavor, you can add a drop of Lorann Raspberry oil. Do not add too much or the buttercream will have an artificial taste.