White chocolate and raspberry cupcakes made with a moist white chocolate cake filled with raspberry filling and topped with white chocolate buttercream and raspberry syrup.
These are heavenly white chocolate cupcakes!
You may have noticed I love raspberry cupcakes because I also have a raspberry cupcake recipe with raspberry buttercream and a ruby slipper cupcake recipe with raspberry Jell-O baked in the center and topped with whipped cream.
Both are so good I couldn’t resist doing a white chocolate cupcake with raspberry filling.
Check out my cupcake baking guide that answers all of your questions about baking, ingredient substitutes, and decorating the perfect cupcakes!
White Chocolate and Raspberry Cupcake Ingredients
- Butter
- White Granulated Sugar
- Large Eggs
- Pure Vanilla Extract
- White Chocolate Pudding Mix
- Cold Water
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
Filling Ingredients
- Can of Solo Raspberry Cake and Pastry Filling (Not pie filling.)
White Chocolate Buttercream Ingredients
- Butter
- White Chocolate
- Water
- Confectioners’ Sugar
Raspberry Syrup Ingredients
- Raspberry Syrup (I use Torani’s raspberry syrup found by simple syrup for coffee drinks at the grocery or try a homemade raspberry syrup recipe here.)
- Cornstarch
How to Make White Chocolate Raspberry Cupcakes
Raspberry Syrup
- Make this first so that it has time to cool while making the cupcakes and frosting.
- Add 1 cup of Torani raspberry syrup to a saucepan over medium-high heat. Quickly bring to a boil while constantly whisking.
- Add cornstarch and continue to whisk until it thickens, then remove from heat. Allow to fully cool in the refrigerator before drizzing on top of the frosted cupcakes. It will continue to thicken as it cools.
White Chocolate Cupcakes
- Preheat oven to 350 degrees Fahrenheit and line muffin pans with 24 cupcake liners.
- In a stand mixer or a large mixing bowl, cream together butter and sugar.
- Add eggs 1 at a time, mixing well after each addition. Add vanilla extract.
- In a bowl, combine cold water and pudding mix. Add to the mixing bowl.
- Sift or whisk together remaining dry ingredients to break up any lumps. Slowly add to the mixing bowl until well blended.
- Fill cupcake liners ⅔ full with batter. Do not overfill.
- Bake in the oven for 16-18 minutes until a toothpick inserted into the center of a cupcake comes out clean. Once done cooking, allow to cool before filling.
Filling
- Fill each cupcake with Solo raspberry cake filling.
- They can be filled with a filling icing tip or by cutting a small hole in the center of each cupcake, then replace the top after it’s filled. Fill each cupcake just until you see the tops of the cupcakes slightly rise.
White Chocolate Buttercream Frosting
- Break up the bar of white chocolate and place in a microwave-safe bowl with water. Microwave for 30-60 seconds, stirring every 30 seconds until melted and blended with the water. Add to the mixing bowl with the butter and blend together.
- Slowly add confectioners’ sugar to the bowl until well blended.
- Frost cupcakes after each is filled with raspberry filling.
Recommended Recipes
- 24 Karat Gold Cupcakes
- Berry Wine Cupcakes
- Classic Homemade Cherry Chip Cupcakes
- Starbucks Strawberries and Cream Frappuccino Cupcakes
- The Best Red Velvet Cupcakes
Enjoy!
White Chocolate and Raspberry Cupcakes
White chocolate and raspberry cupcakes made with a moist white chocolate cake filled with raspberry filling and topped with white chocolate buttercream and raspberry syrup.
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Servings: 24 Cupcakes
Ingredients
White Chocolate Cupcakes
- ½ cup Butter, room temperature
- 1 ⅔ cup White Granulated Sugar
- 3 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 3.3 ounces White Chocolate Pudding Mix
- 1 ⅓ cup Cold Water
- 2 ¼ cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Filling
- 12 ounce Can of Solo Raspberry Cake and Pastry filling
White Chocolate Buttercream Frosting
- 1 cup Butter, room temperature
- 4 ounces White Chocolate
- 2 tablespoons Water
- 4 ½ cups Confectioners' Sugar
Raspberry Syrup
- 1 cup Raspberry Syrup, I like using Torani syrup; find it by the simple syrup for coffee drinks at the grocery store.)
- 2 tablespoons Corn Starch
Instructions
Raspberry Syrup – Make first so that it can cool in time for topping at the end.
- Add 1 cup of raspberry syrup to a saucepan over medium-high heat. Quickly bring to a boil while constantly whisking. Add cornstarch and continue to whisk until it thickens, then remove from heat. Allow to fully cool in the refrigerator before drizzing on top of the frosted cupcakes.
White Chocolate Cupcakes
- Preheat oven to 350 degrees Fahrenheit. Line muffin pans with 24 cupcake liners.
- In a stand mixer or a large mixing bowl, cream together butter and sugar. Add eggs 1 at a time, mixing well after each addition. Add vanilla.
- In a bowl, combine cold water and pudding mix. Add to the mixing bowl.
- Sift or whisk together remaining dry ingredients to break up any lumps. Slowly add to the mixing bowl until well blended.
- Fill cupcake liners ⅔ full with batter. Do not overfill. Bake in the oven for 16-18 minutes until a toothpick inserted into the center of a cupcake comes out clean. Once done cooking, allow to cool before filling.
Filling
- Fill each cupcake with Solo raspberry cake filling. They can be filled with a filling icing tip or by cutting a small hole in the center of each cupcake, then replace the top after it's filled. Fill each cupcake just until you see the tops of the cupcakes slightly rise.
White Chocolate Buttercream Frosting
- Break up bar of white chocolate and place in a microwave-safe bowl with water. Microwave for 30-60 seconds, stirring every 30 seconds until melted and blended with the water. Add to the mixing bowl with the butter and blend.
- Slowly add confectioners' sugar to the bowl until well blended.
- Frost cupcakes after each is filled with raspberry filling.
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Nutrition
Calories: 389 kcalCarbohydrates: 65 gProtein: 2 gFat: 14 gCholesterol: 55 mgSodium: 363 mgFiber: 1 gSugar: 50 g
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