Easy White Chocolate Raspberry Cupcakes

Bake the ultimate easy White Chocolate Raspberry Cupcakes! Light vanilla cake filled with sweet raspberry center and topped with silky white chocolate buttercream. Simple, elegant, and crowd-pleasing.

Easy White Chocolate Raspberry Cupcakes

These cupcakes combine fluffy vanilla cake, a sweet raspberry fruit filling, and a rich, velvety white chocolate buttercream. They look gourmet, but come together quickly using simple ingredients.

Prep & Cook Time

• Prep Time: 20 minutes

• Bake Time: 18–20 minutes

• Yield: 12 cupcakes

Ingredients

For the Cupcakes

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened to room temperature

• ¾ cup granulated sugar

• 2 large eggs, room temperature

• 1 tsp pure vanilla extract

• ½ cup whole milk, room temperature

For the Raspberry Filling

• ½ cup seedless raspberry jam or thick raspberry preserve

• ½ cup fresh raspberries (optional, to stir in)

For the White Chocolate Buttercream

• ¾ cup unsalted butter, softened

• 4 oz quality white chocolate, melted and cooled to room temperature

• 2 cups powdered sugar

• 2 tbsp heavy cream or milk

• ½ tsp vanilla extract

For Topping

• Fresh red raspberries

• White chocolate curls or shaved chocolate

Instructions

1. Bake the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy (about 2 minutes).

4. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.

5. With the mixer on low speed, alternate adding the dry ingredients and the milk, starting and ending with the flour mixture. Mix just until combined—do not overmix.

6. Divide the batter evenly among the 12 cupcake liners (filling each about ⅔ full).

7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

2. Fill the Cupcakes

1. Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small circle from the center of each cupcake (about 1 inch deep).

2. Spoon roughly 1 to 2 teaspoons of raspberry filling into the core of each cupcake.

3. Make the White Chocolate Buttercream

1. In a large mixing bowl, beat the softened butter on medium-high speed until smooth and creamy.

2. Pour in the melted, cooled white chocolate and beat until fully blended.

3. Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.

4. Add the heavy cream and vanilla extract. Increase speed to high and whip for 1 to 2 minutes until light, fluffy, and spreadable.

4. Assemble & Serve

1. Pipe or swirl the white chocolate buttercream generously over each cupcake, covering the filled center.

2. Top each cupcake with 1–3 fresh raspberries and a sprinkle of white chocolate shavings.

3. Serve and enjoy!