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White Chocolate Raspberry Cupcakes


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  • 1 stick of butter @ room temp.
  • 3/4 cup of sugar
  • 1 1/4 cup of flour
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 2 eggs @ room temp.
  • 1/4 cup of sour cream
  • 1/3 cup of white chocolate chunks
  • 1 tsp. vanilla



Step 1

Beat the butter and sugar on high with an electric beater until fluffy.
Add in the eggs, and vanilla and beat well.
Use a spatula to stir in the rest of the ingredients (don't use the beater at this point, to keep the cupcakes soft, not dense).
Stir in the white chocolate chips last.
Divide evenly in a baking pan to make exactly 12 cupcakes
Bake at 350 for about 15 minutes or till a test skewer comes out not wet (few crumbs is a good thing).

8 ounces frozen raspberries
1 tablespoon water
3 tablespoons sugar
1 tablespoon cornstarch mixed with 1/4 cup water

Puree all ingredients together in a blender or processor or bullet.
Use a sieve to remove the raspberry seeds, unless you want to leave them there for authenticity.

Cut a hole (or core) in the middle of each cupcake and pour in the puree. Top with some of the bits that you removed so that the frosting doesn't mix with the puree (or sink later on, it's happened)


5 oz white chocolate, melted and cooled

2 cups confectioners sugar

2/3 tsp vanilla extract

1 stick softened butter

1/4 cup milk

Beat all ingredients together on high except the white chocolate, until it comes together and becomes light and fluffy.
Beat in the white chocolate last.
Add more sugar to make it stiffer, or more milk to make it smoother, according to preference!

*I used a star tip and swirled from the inside out to get the "rose" effect.

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