Raspberry Filled Cupcakes with White Chocolate Buttercream

Raspberry filled Vanilla Cupcakes with White Chocolate Buttercream Frosting.



Raspberry Filled Vanilla Cupcakes:

  • 1 3/4 cups cake flour (see note)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) butter, softened to room temperature
  • 1 cup granulated sugar
  • 3 large egg whites, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup full-fat sour cream at room temperature
  • 1/2 cup whole milk at room temperature
  • about a 1/2 cup jam or preserves for filling

White Chocolate Buttercream Ingredients:

  • 8 oz white chocolate bars, not chips (like the Ghiradelli ones in the baking aisle)
  • 1 1/3 cups unsalted butter, softened
  • 2 2/3 cups powdered sugar
  • 1 to 2 tablespoons cream, possibly just a bit more
  • 1 tsp vanilla
  • 1/4 tsp salt


Raspberry Filled Vanilla Cupcakes:

Preheat the oven to 375°F. Line muffin tins with cupcake liners. Line a second pan with 3 liners – this recipe makes about 15 cupcakes. Set aside.

Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

Add the egg whites, vanilla extract, and vanilla bean. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed.

With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 18 to 19 minutes, rotating pans once, or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool completely before filling & frosting.

Note: To substitute regular flour for the cake flour, when measuring, place 3 tablespoons cornstarch in the bottom of your 1 cup measuring cup. Fill the remainder of the cup with regular flour and level off. Measure the 3/4 cup of flour as normal.

To Fill Cupcakes:

To fill, remove a small portion from the center of the cupcakes, saving the pieces. Fill with about 1/2 to 1 teaspoon jam, leaving a slight space at the top. Replace with a portion of the removed piece.

White Chocolate Buttercream Frosting:

Use the recipe from Cooking with Carlee. The original recipe calls for 1/4 cup of cream, but in order to make the Buttercream thick enough to stand up to piping, I shorted the amount and use 1 to 3 tablespoons. Just dribbled a little in by the tablespoon until the frosting smooths out. You’ll see it happen and it will be unmistakable. The amount of cream can vary depending on the humidity and how dry the powdered sugar is as well as slight variances in the white chocolate.

Make sure to pipe at a lower room temperature; this frosting will be finicky if the temperature is warm. Most of all, follow Carlee’s instructions to not use chips, which may not melt completely smoothly, causing your piping tip to repeatedly clog.

Keywords: Cake, Cooking with Carlee, cupcakes, Desserts, Frosting, Jam Jelly or Preserves, Raspberries, sallys baking addiction, Sour cream

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