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Close-up of a raspberry and white chocolate cupcake with raspberry buttercream and white chocolate ganache.
Alyssa

Raspberry and White Chocolate Cupcakes

These raspberry and white chocolate cupcakes have a whipped white chocolate ganache filling and raspberry buttercream!
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 14 cupcakes
Course: Desserts
Cuisine: American
Calories: 668
Ingredients Method

Ingredients
  

  • ½ cup heavy cream
  • 12 oz white chocolate (finely chopped)
  • 1 ½ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ cup unsalted butter (room temperature)
  • ¾ cup granulated sugar
  • ¼ cup neutral oil
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • ¼ cup sour cream (room temperature)
  • 2 sticks unsalted butter (room temperature)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 tablespoon lemon juice (fresh)
  • 4 cups confectioners' sugar
  • 1 cup freeze-dried raspberries (blended into a powder)
  • ¼ cup heavy cream

Method
 

  1. Start by making your white chocolate ganache filling as it needs time to set. Place the chopped white chocolate in a heat proof bowl.
  2. Pour the heavy cream into a small or medium saucepan on the stove over medium-low heat until it begins to simmer.
  3. Pour over the white chocolate and let sit for a few minutes.
  4. Using a rubber spatula, stir until smooth. If you still have pieces of white chocolate, place in the microwave in 10-second increments until smooth. Overheating it will cause the ganache to go grainy so be careful!
  5. Place the bowl in the fridge for 1-2 hours until set, or let it set at room temperature. While it sets, make the cupcakes.
  6. Preheat the oven to 350°Fahrenheit/175°Celsius. Place 14 cupcake liners in 2 cupcake pans. This recipe makes 12-14 cupcakes.
  7. In a bowl, whisk together the flour, salt and baking powder.
  8. In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the butter, oil and sugar for 2-3 minutes on medium speed until light and fluffy.
  9. Add the eggs and vanilla extract and mix to combine.
  10. Mix in the sour cream.
  11. Add in the dry ingredients and mix until just combine, then slowly pour in the milk.
  12. Using a spoon or a medium cookie scoop, scoop out the cupcake batter into the liners. You want them to be about ¾ full.
  13. Bake for 18-22 minutes. Let the cupcakes cool in the pan for 10 minutes before removing and letting them cool completely on a wire cooling rack.
  14. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand held mixer, combine the room temperature butter with the confectioners' sugar on low speed. Once combined, increase the speed to medium-high and beat until light and fluffy.
  15. Add the salt, lemon juice, vanilla extract, and raspberry powder.
  16. Increase the speed to medium-high and beat for 2-3 minutes, until light and fluffy.
  17. If the frosting isn't as creamy as you would like, add in the heavy cream and beat on medium speed until spreadable. You might not need all of it!
  18. At this point, your ganache should be set. Use a handheld mixer to whip the ganache until light and fluffy, this should take 1-2 minutes.
  19. Use the base of a large piping tip to core the cupcakes. Press gently down into the top of the cupcake to create a hole. You don't want to go all the way down!
  20. Spoon or pipe the whipped white chocolate ganache into the cupcakes.
  21. Frost the cupcakes with a Wilton 1M piping tip and enjoy!