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The Best White Chocolate Raspberry Cupcakes – Soft, Elegant, and Bakery-Style

If you’re looking for a dessert that feels elegant yet comforting, White Chocolate Raspberry Cupcakes are a perfect choice. These cupcakes combine a tender vanilla crumb with bursts of juicy raspberry and the smooth sweetness of white chocolate. The result is a balanced flavor that feels indulgent without being overly sweet—ideal for celebrations, parties, or simply treating yourself to something special. What truly sets these cupcakes apart is the contrast of textures and flavors. The cupcakes are soft and moist, the raspberries add a fresh tartness, and the white chocolate brings creamy richness to every bite. Whether served at a gathering or enjoyed as a homemade bakery-style treat, these cupcakes always impress.
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Prep Time 20 minutes
bake time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter softened
  • ¾ cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup Greek yogurt
  • ½ cup milk
  • ¾ cup white chocolate chips
  • 1 cup fresh raspberries
Frosting
  • 1 cup butter softened
  • 3 cups powdered sugar
  • ½ cup melted white chocolate cooled slightly
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy whipping cream

Equipment

  • Muffin pan
  • Cupcake liners
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

Method
 

Step 1: Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
    Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
      Step 3: In a large bowl, beat the softened butter and white sugar together until light and fluffy.
        Step 4: Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
          Step 5: Add the Greek yogurt and milk, mixing until smooth.
            Step 6: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
              Step 7: Gently fold in the white chocolate chips.
                Step 8: Carefully fold in the raspberries, being gentle to avoid crushing them.
                  Step 9: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
                    Step 10: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
                      Step 11: Remove the cupcakes from the oven and allow them to cool completely on a cooling rack.
                        Step 12: To make the frosting, beat the softened butter until creamy.
                          Step 13: Gradually add the powdered sugar, mixing until smooth and fluffy.
                            Step 14: Add the melted white chocolate, vanilla extract, and heavy whipping cream, then beat until light and spreadable.
                              Step 15: Frost the cooled cupcakes generously and decorate with fresh raspberries if desired.

                                Notes

                                🧊 Storage & Reheating
                                Store cupcakes in an airtight container at room temperature for up to 2 days.
                                Refrigerate for up to 4 days for longer freshness.
                                Bring to room temperature before serving for best texture.
                                Reheating is not recommended.
                                🥄 Variations
                                Add a raspberry swirl to the batter for a marbled effect.
                                Use raspberry jam as a center filling for extra fruit flavor.
                                Add lemon zest to the batter for a brighter taste.
                                Top with white chocolate shavings for decoration.
                                ❓ 10 FAQs
                                Are these cupcakes very sweet?
                                They’re balanced with tart raspberries and creamy white chocolate.
                                Can I use frozen raspberries?
                                Yes, add them frozen and fold gently.
                                Can I make these ahead of time?
                                Yes, bake a day in advance and frost before serving.
                                Do white chocolate chips melt fully?
                                They soften and add creamy sweetness throughout.
                                Can I make mini cupcakes?
                                Yes, reduce baking time slightly.
                                Why use Greek yogurt?
                                It keeps the cupcakes moist and tender.
                                Can I pipe the frosting?
                                Yes, the frosting is perfect for piping.
                                Do these freeze well?
                                Freeze unfrosted cupcakes for best results.
                                Can I double the recipe?
                                Yes, it scales easily.
                                Are these good for special occasions?
                                Absolutely, they’re elegant and crowd-pleasing.
                                🏁 Conclusion
                                These White Chocolate Raspberry Cupcakes are the perfect blend of elegance and comfort. Soft, moist, and filled with bright raspberry flavor, they deliver bakery-quality results right from your kitchen. Whether you’re celebrating a special moment or simply craving a refined dessert, these cupcakes are guaranteed to delight with every bite.