Fresh Raspberry Topped White Chocolate Buttercream Cupcakes

These bakery-style Fresh Raspberry Topped White Chocolate Buttercream Cupcakes feature a tender vanilla crumb hidden with a tart fruit center, rich whipped frosting, and whole berries for a bakery-worthy treat.

Prep time: 30 minutes

Bake time: 18–20 minutes

Yield: 12 cupcakes

Ingredients

Vanilla Cupcakes

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs, room temperature

• 1 1/2 tsp pure vanilla extract

• 1/2 cup whole milk

Filling & Garnish

• 1/2 cup raspberry jam or seedless fruit preserves

• 12–24 fresh whole raspberries

• 2 tbsp raspberry coulis or warmed seedless jam (for drizzling)

White Chocolate Buttercream

• 6 oz high-quality white chocolate, finely chopped

• 1 cup unsalted butter, room temperature

• 3 cups powdered sugar, sifted

• 2–3 tbsp heavy whipping cream

• 1/2 tsp pure vanilla extract

• Pinch of fine salt

Instructions

1. Bake the Cupcakes

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

• Whisk the flour, baking powder, and salt together in a medium bowl.

• Beat the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy (about 3 minutes).

• Beat in the eggs one at a time, followed by the vanilla extract.

• Alternate adding the dry ingredients and the milk in three batches, mixing on low speed until just combined. Do not overmix.

• Divide the batter evenly among the liners, filling each roughly two-thirds full.

• Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

2. Make the Buttercream

• Melt the white chocolate in a heatproof bowl set over a pot of gently simmering water (or in 20-second bursts in the microwave), stirring until smooth. Set aside to cool to room temperature.

• Beat the softened butter in a clean mixer bowl on medium-high speed for 2 minutes until creamy.

• Pour in the cooled melted chocolate and beat until fully incorporated.

• Gradually add the powdered sugar, one cup at a time, beating on low speed.

• Pour in the heavy cream, vanilla, and salt. Whip on medium-high speed for 2–3 minutes until light, fluffy, and spreadable.

3. Assemble & Finish

• Core the center of each cooled cupcake using a small paring knife or melon baller, carving down about halfway (save the tops if desired).

• Spoon or pipe roughly 1 to 2 teaspoons of raspberry jam directly into each cavity.

• Transfer the buttercream to a piping bag fitted with an open star tip and swirl generously over the tops, covering the filled centers.

• Finish each cupcake with a light drizzle of raspberry coulis and crown with fresh whole raspberries.