Raspberry Cupcake with White Chocolate Ganache
Raspberry cupcake is a treat that gets the perfect balance between tangy, fruity and indulgent. These cupcakes can also be served as muffins without the ganache as they are a bit on the dense side. However, they come around bursting with raspberries and sweet white chocolate, which is then topped with a creamy white chocolate ganache.
Why I love this
- Raspberry cupcake's fruitness paired with white chocolate chunks turn a simple cupcake into a great flavor combo.
- By removing the white chocolate ganache, you can serve them as muffins for a great brunch option.
- These cupcakes feel and look sophisticated yet are simple enough for everyday baking.
Raspberry Cupcake Ingredient Overview
- All-purpose flour, baking powder, sugar - These are your dry ingredients.
- Egg, vanilla, milk, melted butter
- White chocolate - Adds sweetness to the cupcake and garnishes the top.
- Raspberries - Brings a fruity flavor that complements the white chocolate without overpowering it.
Step-by-Step Instructions
Preheat and Prepare
Heat oven to 350°F (180°C). Line jumbo muffin tins with paper liners.
Mix Dry & Wet Ingredients
In one bowl, whisk flour, baking powder, and sugar. In another, combine egg, vanilla, milk, and melted butter. Stir wet into dry until just combined.
Fold in Chocolate & Raspberries
Carefully fold in chopped white chocolate and raspberries to avoid breaking the fruit. Scoop the batter carefully into prepared molds.
Bake the Raspberry Cupcake
Fill liners two-thirds full and bake 25-30 minutes, or until a toothpick comes out clean.
Make the Ganache
Warm heavy cream until it bubbles around the edges. Pour over white chocolate, let sit briefly, then stir until smooth. Let cool to thicken.
Decorate
Pipe ganache over cooled cupcakes and top with fresh raspberries.
Pro Tips / Expert Advice
How to make the white chocolate decorations
- You can use white almond bark or candy melts so you don't need to temper the white chocolate chips
- Using a piping bag, pour about 1 cup of melted almond bark/candy melts into the bag and cut just the very tip of the bag with a knife.
- Then, on top of parchment paper, pipe swirls or zig zags of white chocolate that are about 2 inches wide.
- Let set in the fridge, then top the cupcakes with these decorations.
Baker's Tips
- Fold gently to avoid burst raspberries and streaks of red.
- If using frozen raspberries, don't let them thaw before folding. Fold them gently but quickly as they would burst even faster than fresh raspberries.
- Let cupcakes cool fully before adding ganache to avoid melting the ganache.
Common Mistakes to Avoid
- Overmixing batter makes dense cupcakes, so mix only until combined.
- Don't rush your ganache! Let it set at room temperature until thickened. If you put it into the fridge to get it to set faster, it may get too hard and you won't be able to pipe it.
How to Make It Extra Gourmet
- Mix some raspberry jam swirl into the ganache before it sets and pair it with regular white chocolate ganache for a marbled effect.
- Garnish with a raspberry dusted in powdered sugar for a bakery-style look.
- Use freeze-dried raspberries if you cannot use fresh fruit due to local cottage laws.
Variations & Substitutions
- Use dark chocolate chunks instead of white for a bolder contrast.
- Fold in mixed berries like blueberry or chopped strawberry for variation.
- Replace half the milk with sour cream or plain greek yogurt for added tenderness.
Storage & Freezing Info
- Store at room temperature in an airtight container for up to 2 days.
- Refrigerate if you're in a warm climate, for up to 4 days.
- Freeze unfrosted cupcakes for up to 2 months. Thaw, then add ganache before serving.
Cottage-Friendly Tips
If you cannot use ganache due to your cottage food laws, you can use a white chocolate creamy fudge or white chocolate buttercream instead for topping.
Freeze-dried raspberries also work great here both in the batter as well as decoration, so you can substitute them if you cannot use fresh fruit.
Equipment
- 1 jumbo cupcake pan
- 1 stand mixer
- 1 piping bag
- 1 silicone spatula
- jumbo cupcake liners
Ingredients
For the Cupcakes:
- 2½ cups all-purpose flour 300g
- 2 teaspoon baking powder
- ¾ cup granulated sugar 150g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk 240ml
- ¼ cup unsalted butter, melted 56g
- ¾ cup white chocolate chips 110g
- ¾ cup raspberries 100g
For the Ganache:
- ⅔ cup heavy cream 150g
- 2 cups white chocolate 330g
Instructions
Cupcake Instructions:
- Preheat oven to 350°F (180°C). Line two jumbo cupcake tins with paper liners.
- In a large bowl, whisk together the flour and baking powder. Set aside.
- In another bowl, whisk the butter with the sugar and egg until creamy. Add the vanilla extract and milk and mix to combine. Add the flour mixture all at once and stir with a whisk until combined.
- Gently fold in the white chocolate pieces followed by the raspberries using a spatula, being careful not to crush the fruit.
- Fill the cupcake liners about two-thirds full and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Ganache Instructions:
- Heat the cream in a saucepan over low heat until it just begins to bubble around the edges.
- Remove from heat and pour over the white chocolate.
- Let sit for 1-2 minutes, then stir gently until smooth and glossy, avoiding air bubbles. Let it come to room temperature to thicken.
- Once thickened, transfer the ganache to a piping bag fitted with an open star tip. Pipe over cooled muffins.
- Decorate with fresh raspberries or white chocolate decorations.
Raspberry Cupcake FAQ
How do I store raspberry cupcakes?
Store them in a cool, airtight container. At room temperature, they stay fresh for about two days; refrigerate to extend life to four days.
Can I use frozen raspberries in cupcakes?
Yes, frozen raspberries work. Just fold them in gently to avoid bleeding into the batter.
What are some other topping ideas for raspberry cupcakes?
Apart from fresh berries and chocolate shavings, you can make some crumbs with freeze-dried raspberries or give it a good drizzle of raspberry jam or raspberry glaze on top of the ganache.
