White chocolate and raspberry cupcakes

White chocolate and raspberries are such a winning combo. These cupcakes are gorgeous little bites of fluffy goodness with fresh raspberries and chocolate chunks studded inside. You really can’t go wrong!

I had my new Wilton 2D nozzle delivered this week and I couldn’t wait to give it a try, so making these cupcakes was the perfect excuse. I also bought some Sugarflair pink food colouring so wanted to use this to make a pretty pink buttercream icing for the top.

I decided to top mine with a blue ‘raspberry’ sweetie, but the beauty of these cupcakes is you could add whatever topping you wanted, or none at all as the rose pattern is so pretty on its own. You could opt to top them with a fresh raspberry or a couple of chunks of white chocolate. YUM.


75g fresh raspberries

75g raspberry jam (or strawberry, if that’s what you’ve got in your fridge)

150g white chocolate, chopped into chunks

150g caster sugar

188g butter (I used Stork)

3 free range eggs

1.5 tbsp milk

225g self-raising flour

For the icing

500g icing sugar

160g butter

splash of milk

food colouring (optional)


  1. Preheat your oven to 180C fan and pop 18 cake cases into one or two muffin tins (if your tin only hold 12 cases you can either bake two batches or bake six of the cupcakes without using a tin, but they might not hold their shape so well).
  2. Put the jam into a bowl followed by the raspberries and mix together, lightly crushing the berries.
  3. Cream the butter and sugar together in a food mixer or using a handheld whisk until pale and creamy. Mix in the eggs and milk until well combined. Don’t worry if the mixture splits a bit – the flour will help rectify this.
  4. Sift in the flour and fold until just combined (i.e. don’t mix it furiously). Pop in your white chocolate and mix again to combine. Finally, add in the raspberry mixture and stir through until marbled.
  5. Measure out the mixture into your cupcake cases so each has an even amount (aim for around 50g per case).
  6. Bake in your preheated oven for between 12 and 15 minutes until the tops are golden brown and springy. Leave to cool completely.
  7. Meanwhile make your icing by beating the icing sugar with the butter until the mixture resembles sand. Next, add in a tiny splashes of milk until you have a nice, thick buttercream. I can’t emphasise the word ‘tiny’ enough here. If you add too milk much the buttercream will be too thin, then you’ll have to add more icing sugar. So less is more!
  8. Add in your food colouring if using. Sugarflair colours are SO strong I only had to use a pea-sized amount and it actually make my buttercream a bit too pink! If you use a liquid food colouring, not a gel, this could alter the consistency of your icing, so bear this in mind.
  9. Either spread the icing on top the cooled cupcakes or, if you want to get all fancy pants, pipe it on using a Wilton 2D nozzle to make a rose effect. Start in the middle by pipping out a big blob and from there pipe in circles, working outwards until the whole cake is covered.
  10. Either leave as they are or pop your chosen topping on the top!

These little lovelies would be a perfect present for Mother’s Day. If you haven’t got the time to make any yourself, or just don’t fancy it, I’ll happily take orders for these – just let me know by Saturday. Either give me a text/call on 07773604311 or email francesca.taffs@gmail.com to place your order.

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