Name: White Chocolate Raspberry Cupcakes
Prep time: 1 h
Cook time: 17 min
Total time: 1 h 17 min
Yield: 15 cupcakes
Cuisine: American

White Chocolate Raspberry Cupcakes cover

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White Chocolate Raspberry Cupcakes

atsloanestable.com

Instructions

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Instructions

Preheat the oven to 350 degrees F. Add parchment liners to a cupcake pan.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.

Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.

Add the oil, milk, vanilla, and mix until just combined.

In a separate bowl, whip the egg whites to medium peaks. Gently fold them into the batter with a rubber spatula until just combined.

Fill the cupcake liners about ⅔ of the way full.

Bake the cupcakes for 16-18 minutes or until a toothpick inserted comes out clean.

Cool completely before decorating.

In a small heat-proof bowl, add the white chocolate and place it over a pot of simmering water. Stir often until fully melted. Remove the bowl from heat and set aside.

Place the egg yolks and 12g (1 tbsp) of granulated sugar in a medium bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until thick and foamy (about 3 minutes) while you heat the sugar and water.

Heat the remaining 50g (¼ cup) of granulated sugar and water in a small saucepan over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to a boil, or until it reaches 240 degrees F.

While the egg yolks are whisking on medium speed, slowly add the sugar syrup into the bowl. Continue mixing until the mixture has cooled down.

Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more.

Lastly, add the cooled melted white chocolate and vanilla. Continue mixing on low speed until the buttercream is completely smooth.

With a small (about 1") round cookie cutter, remove the centers of the cupcakes, pressing about ⅔ of the way into them. Cut the very top of the centers off and reserve them.

Fill the cupcakes with raspberry preserves and place the top of the centers back on.

Transfer the buttercream to a piping bag with a medium star piping tip.

Decorate each cupcake as desired.

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Tips & Tricks (5)

Separate and Fold Egg Whites Perfectly 🥚
Ensure egg whites are completely free of yolk by separating them carefully, then fold gently into batter using a spatula with broad strokes to maintain airiness and create a moist, tender crumb.
Macerate Raspberries for Intense Flavor 🫐
Toss fresh raspberries with a tablespoon of sugar 15-20 minutes before baking to release their natural juices, which intensifies the berry flavor throughout the cake.
Temper White Chocolate for Silky Buttercream 🍫
Melt white chocolate gently over a double boiler to 110-115°F and let it cool slightly before incorporating into butter to prevent seizing and achieve a perfectly smooth, glossy frosting.
Use Room Temperature Ingredients 🌡️
Bring butter, eggs, and milk to room temperature before mixing to ensure proper emulsification, resulting in a lighter batter and more even baking.
Fill Cupcakes Strategically for Moisture 💧
Create a small well in each cooled cupcake and pipe or spoon raspberry preserves into the center before frosting to ensure every bite has fruit and prevents dry spots.

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About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.