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White Chocolate Raspberry Cupcakes

February 12, 2019 by thedomesticrebel | 10 Comments

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These White Chocolate Raspberry Cupcakes are moist, tender vanilla cupcakes filled with a tart and tangy raspberry jam and topped with a silky mountain of white chocolate buttercream! Sweet, creamy, soft and delicious! These White Chocolate Raspberry Cupcakes are moist, tender vanilla cupcakes filled with tangy raspberry jam and topped with a silky white chocolate buttercream frosting! A great way to crush a chocolate craving!

So this will be yet another Valentine’s Day that I’m single… but before you comment some platitude about how I’ll find a guy, I’m honestly okay with it!

Being single on Valentine’s Day is maybe devastating for some people in Hollywood movies, or if your crap boyfriend dumps you the day before… but for those of us who have been single, it’s usually kinda just a day where we can watch bad rom-coms on the Hallmark Channel and binge-eat whatever we want. Lobster dinners are cheaper for 1 than they are for 2 people, and we don’t have to share our box of chocolates!

Sure, having a companion is cool and all, as are rose petals strewn across the bed and floor. But like… about those rose petals. Do you just vacuum them up when you’re done? Wouldn’t they clog the vacuum like dryer sheets do? Do you extend the experience for like a week until you’re crunching a bunch of dead flowers? And then when you move out a year later, you’ll probably still be finding fossilized rose petals under every piece of furniture, right?

I mean the whole thing just seems kinda messy and dramatic, and I really don’t think a 5-minute impression of romance is worth it when I later have to stick my entire forearm into a vacuum canister to dislodge dusty flowers. But hey, if that’s romantic to you then to each their own.

Since this’ll be another year single, I’m going to spend it how I want: ditch the rose petal/vacuum battle and instead drink some Midori Sours in a big ol’ bubble bath. And preferably feed myself these White Chocolate Raspberry Cupcakes, because they are hella romantic.

These White Chocolate Raspberry Cupcakes are moist, tender vanilla cupcakes filled with a tart and tangy raspberry jam and topped with a silky mountain of white chocolate buttercream! Sweet, creamy, soft and delicious! I just adore white chocolate + raspberry flavors so much. There’s something so intoxicating about sweet, mild white chocolate paired with tart and tangy raspberry that is so beautiful; like soul-mates! I wanted to create a delicate cupcake that showcased both of these flavors prominently so you could get the whole ~experience~ of eating both at the same time.

The cake is simple: a vanilla cake mix that I added some white chocolate instant pudding mix to. This just kind of gives a subtle white chocolate undertone to the cake base. If you have a homemade vanilla cupcake recipe you like, use that instead! This is about easiness!

These White Chocolate Raspberry Cupcakes are moist, tender vanilla cupcakes filled with a tart and tangy raspberry jam and topped with a silky mountain of white chocolate buttercream! Sweet, creamy, soft and delicious! Bake ’em up until they’re nice and pretty and let them cool. After they’re cooled, core them with a cupcake corer or a handy dandy paring knife. You can eat the innards like I do, or discard them if you’re a heathen. Fill the centers with raspberry jam – I like seedless best – and then top them with a sinfully delicious white chocolate buttercream. This is what really amplifies that white chocolate flavor!

These White Chocolate Raspberry Cupcakes are moist, tender vanilla cupcakes filled with a tart and tangy raspberry jam and topped with a silky mountain of white chocolate buttercream! Sweet, creamy, soft and delicious! The buttercream starts like any other – butter and vanilla, of course – but you add a bar of melted white chocolate to the mix which makes it ultra creamy, super silky and totally rich. Then just add in some confectioners’ sugar to thicken it up and pipe it high onto these beauties. Note that if you choose to pipe it really high as shown, you may want to double the recipe.

Prepare to swoon without the use of rose petal detritus!

These White Chocolate Raspberry Cupcakes are moist, tender vanilla cupcakes filled with a tart and tangy raspberry jam and topped with a silky mountain of white chocolate buttercream! Sweet, creamy, soft and delicious!

These White Chocolate Raspberry Cupcakes are moist, tender vanilla cupcakes filled with a tart and tangy raspberry jam and topped with a silky mountain of white chocolate buttercream! Sweet, creamy, soft and delicious!
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5 from 1 vote

White Chocolate Raspberry Cupcakes

These White Chocolate Raspberry Cupcakes are sweet, tangy, creamy and moist with a silky white chocolate buttercream and a tart & juicy raspberry filling!
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 18 -20
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • One box vanilla cake mix plus ingredients on back of box
  • One box (3.4 ounces) INSTANT white chocolate pudding mix just the dry mix
  • 2/3 cup raspberry jam or preserves I prefer seedless
  • 3/4 cup (1 & 1/2 sticks) unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 4 ounces (One 4 oz bar) white chocolate melted
  • 3-4 cups confectioners' sugar
  • Fresh raspberries for garnish

Instructions

  • Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners; set aside. Meanwhile, prepare the cake mix according to the package instructions until cake batter is combined. Stir in the dry pudding mix into the cake batter. Portion the batter evenly among the muffin cups, filling about 2/3 full. Bake according to package directions or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  • Once cupcakes have cooled, core them using a cupcake corer or a paring knife. Discard or consume the cupcake insides. Fill each cupcake with raspberry jam just barely to the top of the cupcake.
  • In the bowl of a stand mixer, cream together the butter and vanilla until soft and creamy, 1 minute. Add in the melted white chocolate and beat well. Lastly, add in the confectioners' sugar, one cup at a time, until frosting is light and fluffy.
  • Pipe or spread the frosting onto the filled cupcakes, making sure to cover the filling. Garnish with a fresh raspberry.

These White Chocolate Raspberry Cupcakes are moist, tender vanilla cupcakes filled with a tart and tangy raspberry jam and topped with a silky mountain of white chocolate buttercream! Sweet, creamy, soft and delicious! Moist and tender vanilla cupcakes with a mountain of creamy white chocolate frosting. There’s not much better!

These White Chocolate Raspberry Cupcakes are moist, tender vanilla cupcakes filled with a tart and tangy raspberry jam and topped with a silky mountain of white chocolate buttercream! Sweet, creamy, soft and delicious!

Have a super sweet day!

xo, Hayley

 

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Comments

  1. Annette says

    February 15, 2019 at 9:34 am

    These look delicious. White Chocolate Raspberry is one of my favorite combos too – especially in ice cream 🙂

    Reply
  2. JANE SCAMMON says

    January 31, 2020 at 7:18 am

    5 stars
    omg! I just pinned this for Tyler and didn’t even realize it was YOU! Love & Miss you sweetie; can’t wait to make these!

    Reply
  3. Lisa says

    March 5, 2020 at 11:32 am

    Does the cupcakes need to be refrigerated

    Reply
    • thedomesticrebel says

      March 6, 2020 at 8:11 am

      Hi Lisa, you can prolong the “shelf life” of the cupcake by refrigerating them covered, but it does not need to be refrigerated.

      Reply
  4. Rach says

    April 28, 2020 at 9:07 pm

    This looks delicious. I was just wondering what you would think about putting a bit of jam in the mix before baking. I am not a frequent baker but I saw that in a Bundt cake recipe I was planning on turning into cupcakes before I saw your recipe. Thank you.

    Reply
    • thedomesticrebel says

      April 29, 2020 at 11:50 am

      Hi Rach, you could definitely try doing that!

      Reply
  5. Jen says

    July 24, 2020 at 7:38 pm

    Made these today. They are amazing! Thanks for sharing the recipe!

    Reply
  6. TC Rieman says

    August 4, 2022 at 11:09 am

    Could these cupcakes be frozen? With or without frosting?

    Reply
  7. Jen says

    February 21, 2023 at 1:19 pm

    I am going to make this as a birthday gift for someone this week, but can’t find the white chocolate instant jello anywhere. Do you think it would affect the taste too much to use vanilla instead? Thank you!

    Reply
    • thedomesticrebel says

      February 22, 2023 at 5:46 pm

      Hi Jen, no you should be fine with vanilla!

      Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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