White Chocolate Raspberry Cupcakes

When I found out my friend Nehal loves white chocolate and raspberry, my first thought was 'ew'. For some reason, I don't like chocolate combined with fruit. I don't know what I'm tasting, the fruit or the chocolate. Don't even get me started on oranges and dark chocolate *shudder*

Anyway, Nehal is another college friend of mine, and the last in the group to get one of my birthday desserts. She has the cutest face and makes the funniest expressions, not to mention she's very sweet. Back in sophomore year, she was home but I was in her dorm visiting J and she let me raid her entire closet for a party, which she really did not have to do. Thanks, Nehal!

The combination of white chocolate and raspberry is way better than I ever thought it would be...The tart raspberry puree was perfect and offset the sweetness of the sugary white chocolate frosting very well. One bite definitely leaves you want more, so beware...

I researched for about a week before I picked and chose the best parts of random recipes online... then I combined them into this super cupcake! The best part is finding random white chocolate chips inside :)

White Chocolate Raspberry Cupcakes
Adapted from many places

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

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.

I would totally make this again. and again (just give me an excuse). Perfect summer treat! And a big thanks to Nehal, because I really would not have discovered how good these were if it wasn't for her. I hope you enjoyed them! :)

*Edit 10/20/12 - I've made this about 6 different times, for several different occasions and they've always turned out perfect!



  1. omg...you have no idea how awesome that looks!!! mmm...

  2. These look delicious! I love the white chocolate raspberry combo - so tasty. And love that way of frosting cupcakes, it always looks stunning!

  3. These are beautiful cupcakes and I like the rose swirl on top. I agree white chocolate and raspberry are a marriage made in heaven.

    Nice recipe and great photo of the two of you.

  4. Looks delicious ! i hope you dont mind if i re-blog this on my site :)

  5. just pinned this to my Pinterest!

  6. Hi,
    Tried your recipe ad it turned out great!!
    I live in a tropical country, and was just wondering what I could do to make the icing a little more resistant to the hot and humid climate?



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