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Raspberry White Chocolate Cupcake

It’s been awhile since I’ve posted a cupcake, so I decided to make that up to you guys with a double-decker Raspberry and White Chocolate Cupcake.

Raspberry White Chocolate Cupcakes | Bakers Royale copy

As I mentioned before, now that the book is in the home stretch, one more editing pass from from my editor and her team and it goes to print – eeep! But the more exciting news is I can finally get back to a normal schedule here.

Yay to that, because this place-this space, is my favorite place to be. A place where we meet, we do food and where all things are constant. I’m so thankful for you guys making this our place – a small corner where all that matters is the food and the conversation. I’m so excited to get back in the mix with our regular weekly postings, so get your stretch pants ready.

A few notes:

Raspberry White Chocolate Cupcakes Bakers Royale copy1 600x600

this recipe

Raspberry White Chocolate Cupcakes

Yield: Makes 24 cupcakes



  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ tsp. salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 eggs, at room temperature
  • 1 tablespoon vanilla extract
  • ¼ teaspoon lemon extract
  • 1 cup whole milk


  • 5 large egg whites
  • 11/2 cup sugar
  • 4 sticks unsalted butter, sliced and softened
  • 1/4 teaspoon salt
  • 1 tablespoons vanilla bean  paste (or extract if you don't have vanilla paste on hand)
  • 7 oz. white chocolate, melted and cooled (make sure to use a high quality brand like Valrhona)
  • 1.2 oz. freeze dried raspberries
  • Optional: Gold sprinkles and fresh raspberries


To make cupcakes:

Heat oven to 350°F. Line a 12 cup muffin pan with foil or paper liners.
In a small bowl, whisk together flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with a flat beater, cream the butter and sugar together until light and fluffy, about 2 to 3 minutes. Reduce speed to low and add eggs, one at a time, followed by the vanilla extract. Add the flour and milk alternating starting and ending with the flour. Beat just until combined. Divide batter among prepared muffin tins, filling each about ¾ of the way full. Bake until the cupcakes are golden on top and a toothpick comes out clean, about 18 to 20 minutes. Allow the cupcakes to cool in the muffin tin for 5 minutes then transfer to a wire rack to cool completely

To make buttercream frosting:

Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.

Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.

Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.

Add salt and vanilla bean paste, mix to combine. Evenly divide the buttercream into two separate bowls. Add white chocolate into one bowl and mix until well combined. Add freeze-dried raspberries into the other bowl with remaining buttercream and  mix  until well combined.

To assemble:

Transfer white chocolate buttercream into a pastry bag fitted with a round tip. Transfer raspberry buttercream into a pastry bag fitted with open star tip. Start frosting one cupcake at a time with the white chocolate. Dip and rim the white chocolate layer with gold sprinkles. Add the raspberry buttercream on top and finish with a fresh raspberry on top of each.