White Chocolate and Raspberry Cupcakes recipe

Preparation Time: 35 minutes | Cooking Time: 20 minutes

These decadent cupcakes are enriched with white chocolate and fresh raspberries, then topped with a creamy white chocolate ganache marbled with raspberry jam - delish! They look impressive, but they are very simple.


  • 250g plain flour
  • 250g butter
  • 250ml milk
  • 400g caster sugar
  • 150g white chocolate drops
  • 2 eggs
  • 1 tsp. vanilla
  • 3/4 tsp. baking powder
  • 100g raspberries
  • 300g white chocolate
  • 125ml double cream
  • 3 tbsp. smooth raspberry jam


  1. Preheat the oven to 160C. Grease 24 cupcake liners and place onto a baking tray.

  2. Take 2 tbsp. of the flour and coat the raspberries in it. Beat together the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then beat in the vanilla. Sift in the rest of the flour and baking powder. Stir to combine. Stir in the milk. Fold in the raspberries and white chocolate chips. Divide the mixture between the prepared cases. Bake for 15-20 minutes until lightly golden. Leave to cool on a wire rack.

  3. Chop the white chocolate. Place the cream into a saucepan and heat until scalding, but not boiling. Pour over the white chocolate. Stir until the cream is combined into the chocolate, but be gentle about it. Leave to cool, then using an electric mixer, beat the ganache until fluffy. Fold in the raspberry jam, then use to ice the cupcakes.

If you like, you could use strawberries and strawberry jam in place of the raspberries. Recipe makes 24 cupcakes.

Recipe Details:

  • Author: Laura Young.
  • Published:

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