White Chocolate Cupcakes with Raspberry Icing

Some people have hobbies like fishing or jogging, my hobby is baking!  Today I made these cute cupcakes and played around with the new set of piping bag accessories that I bought.  Overall I was very impressed with the way the cupcakes turned out – raspberry and white chocolate are a killer combination.  Seriously, these cupcakes are delicious!

Now, in the pictures the cupcakes look a little crumbly, the white chocolate and the sugar makes these cupcakes a bit stickier and thus, they stuck to the pan.  I also don’t have cupcake liners with me in Waterloo, where I am visiting Jonathan.

While making these cupcakes I was wondering why Martha Stewart doesn’t have a version of this cupcake on her website or in her cookbook.  I suppose white chocolate was overlooked with all the recipes for devil’s food cake cupcakes and triple chocolate cupcake recipes.

The recipe I ended up using was from this website.  I used it because it makes 12 cupcakes, which seemed better than having 24 extra cupcakes in the freezer.  The white chocolate cupcake recipe that I used had a subtle and yet decadent flavour.  The raspberry icing made the cupcakes delicious – who can resist such a pretty cupcake?


  • 3 oz. White Chocolate (I used Baker’s White Chocolate, 2 of the prepackaged cubes)
  • 1/2 cup Light Cream or Milk (I used milk)
  • 3/4 cup Flour
  • 1 tsp. Baking Powder
  • 1/8 tsp. Salt
  • 2 Eggs, Large
  • 1 cup Sugar
  • 1 tsp vanilla extract
  • 1/3 cup Butter, Softened


  1. Preheat the oven to 350 degrees Fahrenheit and place twelve cupcake holders in a muffin pan.
  2. Melt the chocolate with cream over a double broiler (or in the microwave, but be sure not to burn it) and let cool.
  3. Mix the dry ingredients together in a large bowl.
  4. In a medium bowl, beat the eggs, cream-chocolate mixture, and butter.
  5. Add the dry ingredients to the wet mixture and continue to beat at a low speed until blended.
  6. Pour the batter into the cupcake holders about 3/4 full.
  7. Put the pan in the oven and let bake for 25-30 minutes.  (Found my cupcakes only took 18 minutes.)
  8. After the cupcakes are firm on top, let them cool on a muffin rack for 30 minutes and ice them with your favorite frosting.


Cream together 1/2 cup of softened butter, 1 1/2 cups of icing sugar, 1 teaspoon of vanilla extract, 1 teaspoon of milk and 1-2 tablespoons of seedless raspberry preserve or jam.  Add the raspberry preserve in last and use your judgement with the consistency of the icing.