Raspberry and white chocolate cupcakes

These easy raspberry and white chocolate cupcakes are a delicious sweet and fruity treat. Raspberries and white chocolate are the perfect flavour combination and go together perfectly in these easy cupcakes.

Raspberry and white chocolate cupcakes are a simple but delicious twist on a simple vanilla cupcake. The tartness from the raspberries balances perfectly with the sweetness of the white chocolate in a delicious flavour combination. And as they are based on our favourite easy cupcake recipe for kids, they’re a great bake for kids and beginner bakers alike.

Plain vanilla cupcakes are one of the easiest things you can bake with children, and these raspberry and white chocolate cupcakes are a delicious but simple twist on those. Filled with fresh (or frozen) raspberries and topped with sweet white chocolate buttercream icing, and even more raspberries on top they’re fresh, zingy and perfect for the summer.

How can kids help to make raspberry and white chocolate cupcakes?

Cupcakes are great bakes for kids as they’re so easy to make and these raspberry and white chocolate cupcakes are no exception. There are lots of fun steps for children to get involved with and because it all gets mixed together in one bowl it means there’s less mess (and less washing up to do!)

As is the case with most easy bake recipes, kids can get involved in measuring out all of the ingredients. They can then mix them together, either by hand of with a mixer if you have one.

There are 3 eggs in this recipe, so there are also some great chances to practice their egg cracking skills which is an important skill for any young baker.

If you use an ice-cream scoop or soup spoon to add the cupcake batter to the cases, your kids should be able to do that on their own without making too much mess. If they don’t do it very evenly, you can always help even it up before they go in the oven.

Finally, kids always enjoy helping to decorate the cupcakes. Once they’ve helped make the white chocolate icing, they can help pipe swirls of buttercream icing on to each cupcake.

Younger children might need help with the piping bag if you’re using one, but it’s a fun job to try. If a piping bag is too tricky for your kids, or you don’t have one, you can spread the buttercream icing on with a spoon or blunt knife.

Finally, all children will be able to help add the raspberry decorations at the end.

How long do raspberry cupcakes keep?

These cupcakes will keep for a few days in an airtight container. Because of the fresh fruit they wont keep for longer than that.

If you want to keep them for longer or make them ahead of time, you can put the cupcakes before they’re iced into the freezer for up to 3 months (approximately). To freeze them, wrap each cupcake in cling film / glad wrap, and pop it in a freezer bag. Make sure you defrost them fully before you decorate them.

What can I use instead of self raising flour?

If you don’t have self raising flour, swap it for an equal amount of plain or all-purpose flour and put in an extra 1 ½ teaspoons of baking powder.

What is baking spread/baking margarine?

Baking spreads, (you might know brands like Stork), are just a non-dairy margarine that’s perfect for baking. It can make cupcakes and cakes lighter and fluffier than butter, which means it’s a great, as well as cheaper alternative.

I still like the taste and texture of butter in buttercream icing so I wouldn’t swap the butter for baking spread in that but it’s great for the cupcakes themselves.

Should I use fresh or frozen raspberries?

We’ve used fresh raspberries because they are in abundance at this time of year here in Scotland. If you don’t have any fresh raspberries though, or are making these in the winter, you could substitute them for frozen raspberries. You might need to add a few minutes on to the baking time to make sure they fully cooked in the centre.

Other ways to use up raspberries

If you love adding raspberries and white chocolate to your bakes, you’ll enjoy some of these raspberry/chocolate filled recipes:

Raspberry and white chocolate loaf
Raspberry muffins
Raspberry and white chocolate scones
White chocolate and raspberry cheesecake
Easy homemade raspberry jam
Raspberry and white chocolate blondies
White chocolate cupcakes
Raspberry and chocolate brownies
Raspberry cranachan
White chocolate chip cookies
Raspberry and white chocolate muffins

Or why not try some of these other easy cupcake recipes for kids:

Lemon cupcakes
Strawberry cupcakes
Chocolate chip cupcakes
Nutella cupcakes
Funfetti cupcakes
Vanilla cupcakes
Rainbow cupcakes
Monster cupcakes

Chocolate cupcakes

Useful equipment

You might need the following baking tools/gadgets to make these raspberry and white chocolate cupcakes

Digital scales
Mixing bowl
Wooden spoons
Measuring cup
Measuring spoons
Muffin tin
Cupcake cases
Wire rack
Piping bag
Star shaped nozzle

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Ingredients

For the raspberry cupcakes
150g (2/3 cup) butter or baking margarine
150g (¾ cup) caster sugar
150g (1 ¾ cups) self raising flour
½ teaspoon of baking powder
½ teaspoon of vanilla extract
3 eggs
50g raspberries
50g white chocolate chips

For the white chocolate buttercream icing
150g (2/3 cup) butter, softened
300g (2 cups) icing / confectioners sugar
25ml milk
100g white chocolate
Raspberries or freeze dried raspberries to decorate

* If you don’t have any self raising flour, swap it for an equal amount of plain or all-purpose flour and add an extra teaspoon of baking powder and a pinch of salt.

How to make raspberry and white chocolate cupcakes

Preheat your oven to 180C / 160C Fan / 350F and get your kids to line a muffin tin with cupcake cases.

Measure all the cupcake batter ingredients out

Measure all the cupcake ingredients out (except the white chocolate and raspberries) and add them to a free-standing mixer or a large mixing bowl.

The great thing about this recipes is that it uses the all-in-one method which means that everything just gets added to the same bowl at the same time. You can do that in any order you like but if you stick to the order on the ingredients list you shouldn’t miss anything out.

Start by getting your kids to add the butter or margarine if you’re using it, the sugar and the flour.

You can either use butter or a baking spread, like we did here. If you’re using butter it needs to be soft enough to mix in so either take it out the fridge a wee while before you need to use it, or alternatively, cut it into a few pieces and pop it in the microwave for a few seconds to soften it. Don’t heat it for so long that it starts to melt.

If you’re using baking margarine/Stork, you can add it straight in to your mixing bowl.

Get your kids to measure out the baking powder and add it to your bowl. Make sure they level the half teaspoon with their finger before it goes in so that they add just the right amount.

Add the vanilla extract. Older children might be able to do this job themselves but if your children are younger, you might need to hold the spoon while they pour in the vanilla or vice versa.

Finally, get your kids to crack the eggs into a small bowl before adding them to your mixing bowl. We generally don’t crack eggs straight in just in case any shell goes in. If (or when) it does, simply fish any shell out with a larger piece of shell or a teaspoon. It should stick to that much better than your finger and it stops your hands from getting too messy. We also find it a good idea to have a spare bowl or food bin nearby to put the egg shells in as that also saves a lot of mess.

Mix the cupcake batter together

Using the k-paddle of your free-standing mixer, a hand held mixer or even wooden spoons, beat everything together until the batter is nice and smooth. Be sure not to over mix it. Just do it for a minute or so until it comes together and no lumps of flour or butter is visible.

You can get your kids to scrape down the sides of the bowl with a spatula to make sure no unmixed ingredients are left at the bottom of your bowl.

Add the raspberries and white chocolate chips

Get your kids to measure out the raspberries and crush them gently with a fork. You can leave some a bit more whole while crushing others more completely. Add the raspberries to your bowl.

Add the chocolate chips and mix them both in with a spatula.

Bake the raspberry and white chocolate cupcakes

Get your kids to divide the cupcake batter among the cupcake cases. An ice-cream scoop, if you have one, dishes out a good amount of batter which makes this job a little easier and less messy. If you don’t have one, soup spoons are a good alternative.

Try to make sure your kids add roughly the same amount to each case so they bake evenly (if they don’t you can always even it up before they go in the oven). They should be about ¾ full. Also, as much as possible, try to make sure the raspberries and white chocolate chips are well distributed among your cupcakes.

Bake the cupcakes for 20 – 25 minutes. They’re ready when they have risen and turned nice and golden brown. If you press down gently on the top they should spring back up. You can also check they’re fully baked by inserting a skewer, cocktail stick or sharp knife into the middle of the cupcake. If they’re baked it should come out clean. If it’s not, pop the cupcakes back in the oven for a few more minutes.

Remove the cupcakes from the oven and leave them to cool in your muffin tin for a few minutes before removing them and putting them on a wire rack to cool completely.

Make the white chocolate buttercream icing

Start by melting the white chocolate in a double boiler/bain-marie (a saucepan of simmering water with a heatproof bowl on top). If your kids are old enough to be around the cooker they can help stir the chocolate until it is nice and smooth. Set it aside to cool down while you make the rest of the icing.

While the white chocolate is cooling make the buttercream icing. Get your kids to measure the, icing/confectioners sugar, butter and milk out and add them to your free-standing mixer or a large mixing bowl. As with the cupcakes themselves, if your butter isn’t soft cut it into a few pieces and pop it in the microwave for a few seconds to make it easier to mix.

Cover your bowl or mixer with the lid, or a clean tea towel to save a bit of mess (icing sugar has a tendency to go everywhere!. Using the k-paddle of your mixer or hand held mixers and start beating the icing. Start on a slow setting and once the icing sugar has mixed in, you can turn the speed up and keep beating it for at least 5 minutes. The longer you beat it the softer and more delicious it will become.

Once the white chocolate has cooled, pour it into the buttercream icing and mix it in.

Decorate the raspberry and white chocolate cupcakes

Add the white chocolate buttercream icing to a piping bag fitted with a large star shaped nozzle. Add a bag clip at the top end to stop icing coming out the wrong end while your piping.

Help your kids to swirl the icing on top of the cupcakes. Older children might manage this themselves but younger children might need a bit of a hand.

We find the easiest way to pipe the icing is to hold the piping bag at the top with our right hand to squeeze the icing out. Use your left hand to guide the bag round. Start at the outside and go round in circles until you get to the middle. If you have icing leftover once you’ve iced all the cupcakes, add another swirl on top.

Finally, get your kids to add a raspberry and/or freeze dried raspberries to the tops of each of the cupcakes.

Serve and enjoy!

raspberry and white chocolate cupcakes on a serving board.

cookingwithmykids