Raspberry White Chocolate Chip Cupcakes With Whipped Cream

It’s not even summer yet, and technically berries aren’t even in season this time of the year, but I just couldn’t wait.


Well, it’s one of my many favorites. I mean, a girl’s entitled to as many favorites as she wants, right?

Besides raspberries, I like cupcakes. Okay, okay, it’s more than a “like.” It’s a “super-like!”

I super-like them more than cake because they’re cuter in miniature form. Am I right, or am I right? You also don’t have to go through the hassle of cutting a cupcake, whereas you would for a cake, because they’re already prepared for individual servings. Even though I enjoy washing dishes, it’s less dishes to wash when all I’d rather do is eat another cupcake.

There was a time in college when I was obsessed with cupcakes. I squealed whenever I saw one, and couldn’t stop myself from eating one, or two, or until I lost count. One of the very first cupcakes I ever made from scratch was a raspberry cupcake. While I made it a couple times in college following a different recipe, I was never fully satisfied with the texture of the cupcake.

They were in need of a complete makeover, and I was up for a challenge. Several tries later, here are the results of my fruit of labor.

I thought today would also be an appropriate day to share a cupcake recipe.

I associate cupcakes with celebrations, and I do have something worth celebrating in my life!

Let’s just say that I ended one chapter in my life and I’m excited to see where God will take me next! I know that’s a bit vague, but that’s all I can share for now. I promise more details later, but it’s an exciting time in my life. Exciting because I know that I’ll need God now more than ever, trusting and following Him because His plans are better than mine.

So, eat a cupcake and celebrate with me. Share in my joys with me as I embark on a new adventure! You know you want to.

Raspberry White Chocolate Chip Cupcakes With Whipped Cream

  • Servings: 12
  • Print


For the cupcakes:

  • 1 stick (1/2 cup) butter, softened at room temperature
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon raspberry extract
  • 2/3 cup raspberries, cut in half
  • 1/2 cup white chocolate chips

Raspberry Whipped Cream:

  • 2 cups heavy whipping cream
  • 2 tablespoons sifted powdered sugar, more for a sweeter taste
  • 1 teaspoon raspberry extract
  • 1/2 teaspoon vanilla


  1. Preheat oven to 350°F and prepare 12 liners in cupcake tin. In a medium bowl, sift and combine the all-purpose flour, salt, and baking powder. Mix well.
  2. On medium-high speed, beat the butter and granulated sugar until soft and fluffy with an electric mixer. About 2-3 minutes. Then add the eggs one at a time. Once the eggs are incorporated, add the vanilla extract and milk.
  3. Add half of the dry ingredients (all-purpose flour, salt, and baking powder) into the wet mixture, mix well, then pour the other half of the dry ingredients into mixture.
  4. Turn off electric mixer. Using a small spoon or spatula, add the raspberries and gently mix. Then add the white chocolate chips, gently mixing until incorporated.
  5. Pour batter over prepared liners. Bake for 18-20 minutes, or until a toothpick comes out clean.

To make the whipped cream:

  1. In the bowl of your electric mixer, add the cold heavy whipping cream. Then add the raspberry and vanilla extract.
  2. Beat the heavy cream on medium-high speed until stiff peaks form. This will take about 4-5 minutes.
  3. Then add the powdered sugar and beat for another minute. Serve on top of the cupcakes and enjoy!

Written by www.perseveringjoy.com

Raspberry Cupcakes-7


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