Raspberry and white chocolate cupcakes (with white chocolate ganache)
These raspberry and white chocolate cupcakes have a whipped white chocolate ganache filling and raspberry buttercream!
Servings: 14 cupcakes
Calories: 668kcal
Equipment
- 2 cupcake pans
Ingredients
White Chocolate Ganache
- ½ cup heavy cream
- 12 oz white chocolate finely chopped
Vanilla Cupcakes
- 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
Raspberry Frosting
- 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
Instructions
- Start by making your white chocolate ganache filling as it needs time to set. Place the chopped white chocolate in a heat proof bowl.12 oz white chocolate
- Pour the heavy cream into a small or medium saucepan on the stove over medium-low heat until it begins to simmer.½ cup heavy cream
- Pour over the white chocolate and let sit for a few minutes.
- 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!
- 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.
- Preheat the oven to 350°Fahrenheit/175°Celsius. Place 14 cupcake liners in 2 cupcake pans. This recipe makes 12-14 cupcakes.
- In a bowl, whisk together the flour, salt and baking powder.1 ½ cups cake flour, 2 teaspoons baking powder, ½ teaspoon kosher salt
- 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.¼ cup unsalted butter, ¾ cup granulated sugar, ¼ cup neutral oil
- Add the eggs and vanilla extract and mix to combine.2 large eggs, 1 teaspoon vanilla extract
- Mix in the sour cream.¼ cup sour cream
- Add in the dry ingredients and mix until just combine, then slowly pour in the milk.½ cup whole milk
- Using a spoon or a medium cookie scoop, scoop out the cupcake batter into the liners. You want them to be about ¾ full.
- 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.
- 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 fluffy2 sticks unsalted butter, 4 cups confectioners' sugar
- Add the salt, lemon juice, vanilla extract, and raspberry powder.1 teaspoon vanilla extract, ¼ teaspoon kosher salt, 1 tablespoon lemon juice, 1 cup freeze-dried raspberries
- Increase the speed to medium-high and beat for 2-3 minutes, until light and fluffy.
- 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!¼ cup heavy cream
- 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.
- 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!
- Spoon or pipe the whipped white chocolate ganache into the cupcakes.
- Frost the cupcakes with a Wilton 1M piping tip and enjoy!
Notes
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
Butter: I use European style butter in my recipes. This will make your frosting much creamier and richer.
Cake Flour: you can swap it out for all-purpose flour but your cupcakes might not be as soft. If you're in the UK, use plain flour. Cake flour in the US is a low protein flour, it isn't flour like self-rising flour!
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I am using Diamond Crystal kosher salt and not Morton Salt, which is far too salty for this recipe.
White Chocolate: Make sure you're using a high-quality white chocolate bar and chop it up finely. Lower quality white chocolate will seize up or go grainy with the heavy cream.
Dark Chocolate: You can swap out the white chocolate for dark chocolate ganache.
Sour Cream: You can swap out sour cream for full-fat Greek yogurt or creme fraiche.
Storage: Keep in an airtight container in the fridge for up to 5 days. Let it come to room temperature before eating.
Nutrition
Calories: 668kcal | Carbohydrates: 85g | Protein: 5g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 229mg | Potassium: 356mg | Fiber: 2g | Sugar: 71g | Vitamin A: 778IU | Vitamin C: 207mg | Calcium: 120mg | Iron: 4mg
