White chocolate & raspberry cupcakes

Name: White chocolate & raspberry cupcakes
Prep time: 155 min
Cook time: 25 min
Total time: 180 min
Yield: 12 servings
Cuisine: American, Western
Ingredients: 1/2 cup butter (110g); 3/4 cup sugar (150g); 2 eggs (100g); 1 cup white chocolate (230g); 1 cup self-raising flour (150g); 1 cup all-purpose white wheat flour (120g); 1/3 cup milk (1% fat) (80g); 1/2 cup heavy whipping cream (120g)

These White Chocolate & Raspberry Cupcakes blend the creamy sweetness of white chocolate with the tanginess of fresh raspberries, offering a rich flavor and moist texture. They are a delightful treat for any occasion, easy to make and sure to impress.

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05 May 2026
Cook time 25 min
Prep time 155 min

Ingredients:

1/2 cup butter
3/4 cup sugar
2 eggs
1 cup white chocolate
1 cup self-raising flour
1 cup all-purpose white wheat flour
1/3 cup milk (1% fat)
1/2 cup heavy whipping cream

These White Chocolate & Raspberry Cupcakes are a delightful treat combining the creamy sweetness of white chocolate with the tangy burst of raspberries. Perfect for any occasion, these cupcakes are sure to impress your family and friends with their rich flavor and moist texture.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. Melt White Chocolate: In a heatproof bowl, melt the white chocolate using a double boiler or microwave. If using a microwave, heat in 20-second intervals, stirring each time until completely melted. Let it cool slightly.

3. Cream Butter and Sugar: Using an electric mixer, cream the butter and sugar together in a large mixing bowl until light and fluffy, about 3-4 minutes.

4. Add Eggs: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

5. Mix in the Melted White Chocolate: Gradually add the slightly cooled melted white chocolate to the butter mixture, mixing well.

6. Combine Dry Ingredients: In a separate bowl, whisk together the self-raising flour and all-purpose white wheat flour.

7. Alternate Adding Dry Ingredients and Milk: With the mixer on low speed, alternately add the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.

8. Add Heavy Whipping Cream: Gently fold in the heavy whipping cream into the batter using a spatula until well combined.

9. Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each liner about two-thirds full.

10. Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

11. Cool: Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

12. Optional - Garnish with Raspberries: Once cooled, you can top each cupcake with a fresh raspberry for a delightful burst of flavor.

Your White Chocolate & Raspberry Cupcakes are ready to be enjoyed! Relish in the perfect harmony of white chocolate and raspberry flavors. Whether for a special event or just as a sweet treat, these cupcakes are sure to delight everyone who takes a bite.

White chocolate & raspberry cupcakes FAQ:

What is the baking time for these cupcakes?

Bake the cupcakes in the preheated oven for 18-22 minutes. They are done when a toothpick inserted into the center comes out clean.

How should I store leftover cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.

Can I substitute white chocolate with dark or milk chocolate?

Yes, you can substitute white chocolate with dark or milk chocolate, but be aware that this may significantly change the flavor profile of the cupcakes.

What pan size is recommended for this recipe?

This recipe is designed for a standard 12-cup muffin tin. Ensure you line each cup with cupcake liners before filling them with batter.

How do I know the cupcakes are done baking?

The cupcakes are done when they are golden brown and a toothpick inserted into the center comes out clean. If the toothpick has moist batter, continue baking a few minutes longer.

Cooking Tips:

- Ensure that the butter is at room temperature before starting to make it easier to cream with the sugar.

- Mix the batter until just combined to avoid overworking it, which can result in dense cupcakes.

- Gently fold in the raspberries to prevent them from getting mashed and to distribute them evenly throughout the cupcakes.

- Use a toothpick to test the doneness of the cupcakes; it should come out clean or with just a few crumbs when they're fully baked.

- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.

Nutrition Facts

12 Servings
Calories 350kcal
Protein 5g
Carbohydrates 40g
Fiber 0.73g
Sugar 24g
Fat 18g

White chocolate & raspberry cupcakes

Turn this recipe into a full day that hits your macros

Ingredients:

Instructions:

White chocolate & raspberry cupcakes FAQ:

Cooking Tips:

Nutrition Facts

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