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Delicate, fruity, and rich, these White Chocolate Raspberry Cupcakes are a dream come true for dessert lovers. Combining a moist vanilla cupcake base with a luscious raspberry jam filling, they’re topped with a creamy white chocolate raspberry buttercream and finished with a silky ganache drizzle. These cupcakes strike the perfect balance between sweet and tart, making them a sophisticated treat for any occasion — from bridal showers and birthdays to everyday indulgence.

What sets these cupcakes apart is their layered flavor profile: the comforting vanilla base, the burst of bright raspberry in the center, and the smooth, sweet buttercream infused with melted white chocolate and raspberry preserves. The final drizzle of white chocolate ganache adds a professional finish that makes these cupcakes look as stunning as they taste. Whether you’re a seasoned baker or trying your hand at an impressive dessert for the first time, this recipe is as fun to make as it is to eat.

With their vibrant color and luxurious texture, these cupcakes are guaranteed to stand out on any dessert table. Each bite is a delightful contrast of flavors and textures — light, creamy, fruity, and rich — all in one irresistible little package.

Why You’ll Love This Recipe

Bakery-Quality at Home – These cupcakes look and taste like they came from a high-end bakery but are totally doable in your own kitchen.
Flavor Combination Heaven – The mix of white chocolate and raspberry is a match made in dessert heaven, offering both richness and tang.
Filled for Extra Fun – The surprise raspberry jam filling in the center makes every bite extra special.
Perfect for Special Occasions – Elegant and colorful, they’re ideal for celebrations, holidays, or gifting.
Make-Ahead Friendly – You can prepare components in advance and assemble them when you’re ready.

Ingredients

Vanilla Cupcakes

All-purpose flour
Sugar
Baking powder
Fine salt
Sour cream
Water
Vegetable oil
Egg
Vanilla extract or vanilla bean paste

Raspberry Buttercream Frosting

White chocolate chips, melted and cooled
Unsalted butter
Vanilla extract
Fine salt
Powdered sugar
Heavy cream or whipping cream
Raspberry jam or raspberry preserves

White Chocolate Ganache Drizzle

White chocolate
Heavy cream

Cupcake Filling and Garnish

Raspberry jam

Variations

Chocolate Base

Swap the vanilla cupcakes for chocolate ones if you prefer a more intense flavor contrast with the raspberry.

Fresh Raspberries

Top with fresh raspberries for added texture and a burst of natural tartness.

Lemon Twist

Add a bit of lemon zest to the cupcake batter or buttercream to bring in a citrusy zing.

Dairy-Free

Use dairy-free alternatives like coconut cream, vegan butter, and dairy-free white chocolate to make them suitable for dairy-sensitive guests.

Jam Options

Try other jams like strawberry or blackberry for a fun twist on the classic combo.

How to Make the Recipe

Step 1: Make the Cupcakes

Preheat your oven and line a cupcake pan with liners. In a large bowl, whisk together the dry ingredients. In another bowl, mix the wet ingredients until combined. Combine wet and dry, mix until smooth, and divide the batter evenly between the cupcake liners. Bake until a toothpick comes out clean, then cool completely.

Step 2: Prepare the Raspberry Buttercream

Melt the white chocolate and let it cool slightly. In a large bowl, beat the butter until light and fluffy. Add vanilla and salt. Slowly add powdered sugar and mix until smooth. Add the cooled melted white chocolate, cream, and half of the raspberry jam. Beat until fluffy and fully incorporated.

Step 3: Make the Ganache

Melt white chocolate with heavy cream in a microwave-safe bowl or over a double boiler until smooth. Let it cool slightly before drizzling.

Step 4: Fill the Cupcakes

Use a cupcake corer or knife to remove the center of each cupcake. Fill each cavity with raspberry jam.

Step 5: Frost and Garnish

Pipe the raspberry buttercream onto each cupcake. Drizzle with white chocolate ganache and garnish with a small dollop of jam or fresh raspberries, if desired.

Tips for Making the Recipe

Make sure ingredients are at room temperature for the smoothest batter and frosting.
Let the cupcakes cool fully before filling or frosting.
Use a piping bag for neat and beautiful buttercream swirls.
Don’t overmix the batter — stir just until combined for light, fluffy cupcakes.
Chill the ganache briefly if it’s too runny for drizzling.

How to Serve

Serve these cupcakes at room temperature so the buttercream is perfectly soft and flavorful. They’re ideal for birthdays, tea parties, anniversaries, or just because. Pair with coffee, tea, or even champagne for a sophisticated dessert course.

Make Ahead and Storage

Storing Leftovers

Store cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Freezing

Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting.

Reheating

No reheating needed! Just bring chilled cupcakes to room temp before serving for the best texture and flavor.

FAQs

1. Can I use store-bought cupcakes as a base?

Yes, if you’re in a pinch, you can use plain vanilla cupcakes and just make the filling and frosting yourself.

2. How do I prevent the cupcakes from being too dry?

Don’t overbake — start checking for doneness at the minimum baking time.

3. Can I use seedless raspberry jam?

Absolutely, especially if you prefer a smoother texture in the filling and frosting.

4. How do I melt the white chocolate without burning it?

Microwave in 15-second intervals, stirring in between, or use a double boiler for gentler heat.

5. Can I make this buttercream without white chocolate?

Yes, though the white chocolate adds flavor and helps stabilize the frosting — you can leave it out or replace with extra powdered sugar if needed.

6. Can I use fresh raspberries instead of jam?

You can, but it may make the filling more watery — consider reducing fresh raspberries with sugar into a quick compote instead.

7. How do I fill the cupcakes easily?

Use a small spoon or piping bag with a wide nozzle to fill the center once cored.

8. What kind of white chocolate is best?

Use high-quality white chocolate chips or bars for the best melt and flavor.

9. Can I make mini cupcakes with this recipe?

Yes, just reduce the baking time to about 10–12 minutes and check for doneness.

10. Is this frosting pipeable?

Yes! It holds its shape beautifully, especially if the melted white chocolate has cooled properly before mixing.

Conclusion

White Chocolate Raspberry Cupcakes are the ultimate crowd-pleaser — soft, sweet, fruity, and decadent in every bite. Whether you’re baking for a celebration or simply treating yourself, these cupcakes bring elegance and fun to any occasion. With a moist vanilla base, a surprise raspberry jam center, and that rich, velvety buttercream topped with a ganache drizzle, this dessert is bound to become a new favorite in your baking rotation. Get ready to impress with these beautiful, bakery-style treats — no special occasion required.