Raspberry and White Chocolate Cupcakes

These elegant raspberry and white chocolate cupcakes are the perfect treat for Valentines Day, or any other day for that matter. A vanilla sponge studded with fresh raspberries and white chocolate chips topped off with a dainty swirl of white chocolate frosting. Sweets for your sweet!

Raspberry and White Chocolate Cupcake Close Up

Is there anything more pleasing to the eye than a cake stand filled with bright and jolly cupcakes? I think not. It truly is a joyful sight, you’d have to be a monster not to be elated at such a vision. Even if you’re not a cake fan (They exist….I know, right!) you can’t deny their beauty.

These raspberry and white chocolate cupcakes are just too cute to ignore. Topped with plump raspberries, glistening like scarlet jewels and a hunk of creamy white chocolate your eyes can’t help but stare. They’re almost too pretty to eat. Then you quickly get over yourself and remember cake is for eating, not for admiring, and shove one into your mouth.

A cake stand filled with raspberry cupcakes

I used my go to failsafe vanilla cupcake recipe here and gave it a little fruity tweek. I used fresh raspberries in the sponge but feel free to substitute frozen or even freeze dried raspberries instead.

A raspberry and white chocolate cupcake

I really do adore these cupcakes, they’re a firm favourite every time I bake them and they’re a customer favourite in Pet Lamb. They’re moist and sweet with the tart tang of juicy berries in every bite. As if that wasn’t enough to get you in the kitchen, they’re super simple to make too. Perfect for baking novices to pros and little hands friendly, especially when it comes to decorating!

Looking for more cupcake inspiration:

a cake stand filled with raspberry and white chocolate cupcakes
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Raspberry and White Chocolate Cupcakes

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5 from 15 reviews


These elegant raspberry and white chocolate cupcakes are the perfect treat for Valentines Day, or any other day for that matter. A vanilla sponge studded with fresh raspberries and white chocolate chips topped off with a dainty swirl of white chocolate frosting.


Units Scale
  • 175g unsalted butter, at room temperature
  • 175g light brown sugar
  • 3 large, free range eggs
  • 175g self raising flour
  • 1tsp baking powder
  • 1tsp vanilla extract
  • 50ml whole milk
  • 100g white chocolate chips
  • 100g raspberries

For the frosting:

  • 125g unsalted butter, at room temperature
  • 300g icing sugar
  • 100g white chocolate
  • 2tbsp whole milk
  • raspberries and white chocolate chunks to decorate


  1. Heat your oven to 170C and line a 12 hole cupcake tray with liners. Set aside.
  2. In the the bowl of an electric mixer mix the butter and sugar together until light and creamy, around 3-5 minutes. Add the eggs one at a time mixing between each addition.
  3. Add half the flour and mix until just combined, add the milk and vanilla extract followed by the rest of the flour and the baking powder. Mix until everything is combined. Using a wooden spoon stir through the white chocolate chips and raspberries taking care not to break the raspberries up too much.
  4. Using an ice cream scoop fill each cupcake liner to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.
  5. To make the frosting first melt the white chocolate in a heatproof bowl set over a saucepan 1/4 full of simmering water. Set aside to cool.
  6. Mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar and the melted white chocolate. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a tablespoon of milk at a time until you reach a nice piping consistency.
  7. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle with the white chocolate frosting and pipe a cute swirl on top of each cake. Top with raspberries and white chocolate chunks.


Feel free to swap out fresh raspberries for frozen.

Use plain chocolate chips and plain chocolate in the frosting for a bit of a twist

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Cupcakes
  • Cuisine: Baking


  1. February 6, 2020 / 1:41 pm

    These cupcakes looked so inviting that I could not help myself but make them immediately. My daughter was thrilled to get involved and in a matter of minutes they all disappeared! What a gorgeous recipe! We will make them again this weekend for her friends that are coming for a sleep over. She is so excited. Thanks so much for this recipe.

  2. Lesli Schwartz
    February 6, 2020 / 3:43 pm

    These are so beautiful! And perfect for Valentine’s Day, or any special occasion!

  3. February 6, 2020 / 6:38 pm

    Oh my goodness yes, please! This sounds absolutely incredible. I have to admit anything with white chocolate gets my interest and these sound wonderful.

  4. February 6, 2020 / 9:56 pm

    These look absolutely incredible – raspberry and white chocolate is one of my most favourite combinations ever!

  5. February 7, 2020 / 12:27 pm

    We like to bake regularly and my eldest daughter loves to do it, these cupcakes look lovely and is a recipe that i will get her to try, as i know her mum will love these flavours.

  6. February 8, 2020 / 6:59 am

    I love raspberries and white chocolate together. These cupcakes look perfect for Valentine’s Day and I think my sweetheart will love these too!

  7. February 8, 2020 / 8:44 am

    Cake ad cupcakes are my guilty pleasure. I love cake and these look amazing. Will add them to my recipe book thanks

  8. February 8, 2020 / 11:25 am

    These look absolutely delicious! I tend to steer away from “fancy” baking combinations but I can see that it’s really not that difficult to make something as special as this. x

  9. Hannah
    February 8, 2020 / 4:30 pm

    These look amazing. I just want to bake some right now

  10. Alexis
    February 8, 2020 / 8:57 pm

    Oh goodness, these look amazing. If only I had an ounce of baking skills. I’ll pass this recipe along to my daughter who loves to bake.

  11. February 8, 2020 / 10:59 pm

    I love the flavor combo of raspberries and white chocolate! So good! These cupcakes turn out so beautiful too!

  12. February 9, 2020 / 11:46 am

    These look delish! We’ve got baking on the cards for this afternoon when the shopping comes . Will definitely be trying this out

  13. February 9, 2020 / 12:39 pm

    These look incredible, going to make them for our cake sale on Friday

  14. February 9, 2020 / 8:53 pm

    These are so pretty and just in time for Valentine’s Day. The boys were looking for something to make classmates and these are perfect!

  15. February 10, 2020 / 7:05 pm

    These raspberry white chocolate cupcakes look perfect for Valentine’s day (or, let’s be honest ANY DAY!). I am totally in love with raspberries and will gladly imbibe in cake any day so these hit all the right notes for me!

  16. February 10, 2020 / 8:20 pm

    Wow! These are soooo pretty and cute! Perfect for Valentine’s Day for sure!

  17. Jacque Hastert
    February 10, 2020 / 9:27 pm

    These cupcakes are fantastic! They are perfect year-round, but perfect for Valentine’s Day! The combination of raspberry and white chocolate is perfect!

  18. Kaela
    July 14, 2020 / 11:10 pm

    These taste really good but when I made the cupcakes they turned out pretty dark due to the brown sugar, how do i make them white cupcakes?

    • July 15, 2020 / 6:27 am

      Hi, simply swap the sugar for normal caster sugar or golden caster sugar.

      Katie xoxo

  19. Teresa M Ridley
    September 10, 2020 / 7:55 pm

    The recipe does not specify when to add the raspberries and white chips, I assume it’s to the batter?

    • September 11, 2020 / 8:32 am

      Hi Teresa, Oh no, i’ve just went back and fixed that issue. You’re right, stir them through the batter.

      Katie xoxo

  20. Marilyn
    May 5, 2021 / 12:16 pm

    I absolutely love these cupcakes, so tender and full of flavour.
    Can I use this recipe and make it into a layer cake?

    • May 5, 2021 / 4:28 pm

      Hi Marilyn,

      Thanks so much. I’m so glad you enjoy the recipe. If you’d like to make it into a layer cake simply double the recipe and bake in 2 9″ sandwich tins 🙂

      Katie xoxo

      • Marilyn
        May 6, 2021 / 9:33 am

        Brilliant, thank you so much Katie for your response and advice 😀 xx

  21. Val
    January 3, 2022 / 9:29 am

    Can I substitute the self rising flour with all purpose flour?

    • January 3, 2022 / 10:10 am

      Hi Val,

      You can but the rise won’t be as good. Add an extra .5tsp of baking powder to the flour.

      Katie xoxo

  22. Rita Gregory mercer
    February 11, 2022 / 3:05 pm

    Want to make them yet today Friday feb 11 for a DAR mtg tomorrow. Buf I need a conversion from grams to cups and tblspoons please help

  23. May 12, 2022 / 6:10 am

    Looks perfect! I’m gonna try this today at home. Thanks for sharing :))

  24. Alice
    June 8, 2022 / 4:30 pm

    Made these for a baby shower – and they went down a treat! Will definitely make again!

  25. February 24, 2023 / 11:42 am

    Just made these, they are gorgeous, my kids wont stop eating them. Thank you so much

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