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Raspberry White Chocolate Cupcakes & Mascarpone Frosting

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Raspberry White Chocolate Cupcakes with Mascarpone Frosting

Raspberry White Chocolate Cupcakes with Mascarpone Frosting is a dessert just a wonderful as it sounds, and a perfect addition to your holiday party menu. I have spent the past few weeks writing about desserts to bring to a holiday party, I covered my favorite store bought chocolate treats, halfway homemade desserts, and I shared a recipe for chocolate caramel pretzel bark. Now I am finishing things off with cupcakes because cupcakes are aways a hit.

Raspberry White Chocolate Cupcakes with Mascarpone Frosting make a bit of a mess, but they are worth it. These cupcakes were inspired the raspberry white chocolate muffins that my favorite breakfast place makes. The whipped cream mascarpone frosting is subtile, and it compliments both the raspberry and the white chocolate.

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For the Raspberry White Chocolate Cupcakes:
1 1/2 cups Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
2 large Eggs
2/3 cup Salted Sugar
3/4 cup Unsalted Butter, melted
2 teaspoons Vanilla
1/2 cup Milk (I used 2%)
1/2 cup Raspberries
1/2 cup White Chocolate Chips

For the Mascarpone Frosting:
1 cup Heavy Whipping Cream
8 ounces Mascarpone
1 cup Powdered Sugar

Total Time: 1 hour
Yield: 12 cupcakes

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Step 1:
Preheat the oven to 350 degrees. Line the cupcake tin with cupcake liners. Stir the flour, baking powder, and salt together in a medium bowl.

Step 2:
In a large bowl with an electric mixer, combine the eggs and sugar. Mix for about 2 minutes until the eggs are light and foamy. As you are mixing, slowly add the butter and then the vanilla. Be careful to heat the butter until it is just melted, you do not want to overheat the butter, or else you might accidentally scramble your eggs.

Step 3:
Slowly add half of the dry ingredients to the wet ingredients, while mixing with the electric mixer. Then add the milk and the rest of the dry ingredients. Mix until just combined.

Step 4:
Loosely chop the raspberries. Stir the chopped raspberries and the white chocolate chips into the batter.

Step 5:
Fill the cupcake tins until they are 2/3 full. Bake for 30 minutes or until fully cooked. This can be tested by inserting a toothpick in the center of a cupcake, when they are fully cooked the toothpick will come out clean.

Step 6:
As the cupcakes cool, mix the frosting together. Start by whipping the heavy cream in an electric mixer until soft peaks form. Then add the mascarpone and half of the powdered sugar. Once combined add the remaining sugar and scrap down the sides of the bowl. Mix until combined, stopping to scrape the side of the bowl if necessary.

Step 7:
Frost the cupcakes!

*I drizzled a raspberry sauce over the cupcakes for photos. This was made by mashing 1/4 cup raspberries, adding a tablespoon of sugar, 2 tablespoons of water, and 1/2 teaspoon corn starch. I whisked together in a saucepan, and heated over medium heat until it thickened. Then I strained out the raspberry seeds.

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These photos were all shot by my incredibly talented friend Regan Baroni who writes Up Close and Tasty.

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