Description

Indulge in these moist vanilla cupcakes filled with sweet raspberry jam, topped with luscious white chocolate raspberry buttercream and finished with a decadent white chocolate ganache drizzle. Perfect for celebrations or anytime you want a special treat!

Ingredients

Scale

Vanilla Cupcakes:

1 ¼ cups all-purpose flour (160g)
1 cup granulated sugar (200g)
1 ½ teaspoons baking powder (6g)
½ teaspoon fine salt (3g)
½ cup full-fat sour cream, room temperature (125g)
½ cup water, room temperature (120g)
¼ cup vegetable or canola oil (54g)
1 large egg, room temperature (56g)
1 tablespoon vanilla extract or vanilla bean paste (12g)

Raspberry Buttercream Frosting:

½ cup white chocolate chips, melted and cooled (85g)
1 cup (2 sticks) unsalted butter, room temperature (226g)
1 teaspoon vanilla extract or vanilla bean paste (4g)
¼ teaspoon fine salt (1g)
3 ½ cups powdered sugar (454g)
1 tablespoon heavy whipping cream, room temperature (15g)
½ cup raspberry jam or preserves – divided (180g)

White Chocolate Ganache Drizzle:

½ cup white chocolate (85g)
2 tablespoons heavy whipping cream, room temperature (30g)

Cupcake Filling and Garnish:

1 cup raspberry jam (320g)

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup cupcake pan with liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, mix sour cream, water, oil, egg, and vanilla extract until combined.
Gradually add wet ingredients to dry ingredients and mix just until combined (don’t overmix).
Fill cupcake liners about 2/3 full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Make the buttercream: Beat butter on medium speed until creamy. Gradually add powdered sugar, mixing well after each addition. Add melted white chocolate, vanilla extract, salt, heavy cream, and half the raspberry jam. Beat until smooth and fluffy.
Prepare the ganache: Melt white chocolate and heavy cream together in a microwave-safe bowl in 20-second intervals, stirring until smooth. Let cool slightly.

Assemble cupcakes: Using a small knife or cupcake corer, hollow out the center of each cupcake and fill with raspberry jam. Pipe the buttercream frosting on top. Drizzle with white chocolate ganache. Garnish with extra raspberry jam or fresh raspberries if desired.

Notes

For best results, use room temperature ingredients.

Store cupcakes in an airtight container in the fridge for up to 3 days.

Allow refrigerated cupcakes to come to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American