I absolutely adore the combination of white chocolate and raspberry. It’s the best flavour, isn’t it? Plus, it’s not only simple but also gluten free!

Who can say no to a white chocolate and raspberry cupcake? They’re moist, light and airy, and the sweet and tangy flavours perfectly compliment each other. Whoever thought of combining these flavours is a real genius.

I’m a huge fan of raspberries in desserts. They’re the perfect summer treat and a real crowd pleaser. Although lets face it, they are an all year round kind of fruit for me. From Bakewell Tart to Blackforest Gateaux.

While these can be made with wheat flour although if you’re gluten free, be sure to use gluten free flour if you need to. They will turn out just as delicious! I use Doves Farm FREEE gluten free self raising flour.

Below is your shopping list. Most of the ingredients are likely to be in your cupboard already. If you prefer, there’s a print button at the top of the page to print it off.

Shopping List

So here is your shopping list to make these beauties.

200g self raising gluten free flour
350g butter (200g for the cakes, 150g for the buttercream)
200g caster sugar
4 large eggs
1 tsp baking powder
1/4 tsp xanthan gum – only add if your gluten free flour doesn’t already contain it
1/2 tsp vanilla paste
125g fresh raspberries or 1 handful of freeze-dried raspberry pieces
250g white chocolate (100g for the chocolate chips in the cakes, 150g for the buttercream)
225g sieved icing sugar

Ensure your baking powder and chocolate are gluten free too. I use Molly’s chocolate and chop it up. It’s very affordable as well!

As you may know from my other recipes, I love using vanilla paste but you can substitute it with vanilla extract. The vanilla flavour won’t be as strong, but the result will still be delicious!

Can this recipe be made dairy free?

Yes, they can. All you need to do is the following:

Substitute the butter for a dairy free block of hard margarine, such as Stork but make sure it’s softened. Do not use Stork margarine spread for the buttercream, as it’s too soft and won’t hold together.
Swap your white chocolate for dairy free white chocolate.

There you have it! Let’s get on with the recipe!

Gluten Free White Chocolate and Raspberry Cupcakes

I love white chocolate and raspberry together, isn't it just like the BEST flavour? Not only simple but but gluten free as well!

Print Recipe Pin Recipe

Prep Time 30

Course Sweet treats

Servings 12 cupcakes

Equipment

1 muffin tin
1 wire rack
12 cupcake cases
1-2 handfuls of rice optional
1 piping bag optional
1 1M piping nozzle optional

Ingredients

200 g gluten free self raising flour
200 g softened butter
200 g caster sugar
4 large eggs
1 tsp baking powder
1/4 tsp xantham gum only add if flour doesn't already contain it
1/2 tsp vanilla paste
125 g fresh raspberries or 1 handful of freeze dried raspberry pieces
100 g chopped white chocolate

FOR THE BUTTERCREAM

150 g white chocolate
225 g icing sugar sieved
150 g butter softened
2 tsp boiling water optional – to help the 'drag' when piping

Instructions

Preheat the oven to 160℃ Fan/180℃. If you are using the rice grains to soak up the excess grease, see Note 1. Then place 12 paper cases in the muffin tin holes.
Beat the softened butter up in a large mixing bowl for 10 seconds to warm up slightly.
Add in the caster sugar and beat together until pale, light and fluffy.
Add in the vanilla paste and crack eggs into the jug.
Weigh out the flour and measure the baking powder and xantham gum. Fold in a third of the dry ingredients into the butter sugar mixture. Pour in 1 egg and beat. Keep alternating this until all of the eggs and dry ingredients are mixed in.
If you're going to use fresh raspberries, roll them in a tbsp of gluten free flour. This stops them from sinking to the bottom.
Fold in your raspberries/freeze dried raspberries and chopped white chocolate.
Divide the mixture in the paper cases and put in a preheated oven for 20-25 minutes.
When the cupcakes are finished, poke a skewer into the largest cupcake, if the skewer comes out clean they're cooked.
Leave to cool for 5 minutes in the tin and then transfer onto a wire rack to leave to cool completely.

FOR THE BUTTERCREAM

Break the white chocolate up and melt in short bursts of 30 seconds on HIGH in the microwave mixing inbetween each burst. (Make sure you don't overcook it).
Once melted leave to cool.
Beat the softened butter up until pale, light and fluffy. Add in a little of your sieved icing sugar and mix thoroughly, keep doing this until all of the sugar is mixed in.
Pour in the cooled melted white chocolate and beat once more. Taste and alter if needed.

FOR THE PIPING

Once the cupcakes are cool, you need to place the 1M nozzle inside the piping bag with a snipped end.
Place inside a pint glass with the nozzle inside at the bottom and the edges folded over the glass. This makes it easier to spoon the buttercream in.
Spoon all of your buttercream into the bag and twist the top above it.
Use your top hand to squeeze the buttercream down NOT your bottom hand. Squeeze a tiny bit out into the bowl. I just find this helps to get the buttercream flowing.
Hold the bag vertically in the middle above the cupcake and starting from the centre slowly swirl outwards until you fill the top. Ta-da!
Add a raspberry if you like to decorate them. Enjoy!

Notes

Note 1- You can sprinkle the rice grains in each of the holes, this helps to soak up some of the excess grease whilst baking. Then place your paper cases on top.

Keyword baking, sweet treats, white chocolate and raspberry cupcakes, white chocolate, cupcakes, raspberry, tangy, sweet, gluten free, dairy free

If you made these super delicious cupcakes, please let me know what you think in the comments section and share a picture. I would also appreciate it if you could rate and share my recipe!