Raspberry and White Chocolate Cupcakes

Easter is such a lovely time of year and it is made even better by this glorious weather. Not that you really want to be stuck in your kitchen, but if the urge takes you, here are some easy ideas for decorating Easter cupcakes.

These are white chocolate chip cupcakes filled with seedless raspberry jam, but you could use a chocolate recipe and just use mini eggs, Easter chicks and hundreds and thousands to decorate. Once baked, I used a teaspoon to scoop a bit of cake out from the middle and filled them with the jam, but lemon curd works really well too with white chocolate.
Easter Cupcakes
Easter Cupcakes

Raspberry and White Chocolate Cupcakes

Ren Behan
Tasty cupcakes to make and decorate over Easter, filled with jam or lemon curd.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12


  • For the cupcakes
  • 375 g self-raising flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 120 ml milk
  • 120 ml vegetable or rapeseed oil
  • 1 teaspoon vanilla essence or extract
  • 115 g unsalted butter at room temperature
  • 225 g caster sugar
  • 3 eggs
  • 50 g seedless jam or lemon curd
  • For the white chocolate buttercream
  • 50 g white chocolate
  • 125 g unsalted butter at room temperature
  • 250 g icing sugar
  • 2 tablespoons of milk


  • Preheat the oven to 180C/160 fan/gas 5 and line a twelve-hole muffin tin with paper cases.
  • Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl and leave to one side.
  • Measure out the milk, oil and vanilla in a jug and also leave to one side.
  • Whisk the butter and sugar in a mixer until very pale and creamy.
  • Add the eggs one at a time and mix.
  • Add the flour mix and milk/oil mix alternately to the mixer until it is combined - be careful not to over mix.Spoon into the paper cases.
  • Bake for 20 minutes or until a cocktail stick comes out clean. Leave to cool on a wire rack.
  • Once cooled, using a small spoon, scoop out a hole in the centre of the cupcakes and fill with jam or lemon curd.
  • For the Buttercream
  • Melt the white chocolate in a bowl in the microwave (for 30 seconds) or in a bowl over a pan of gently bubbling water. Leave to cool slightly.
  • In a stand mixer, beat the butter until pale.
  • Add the icing sugar a little at a time and beat again until smooth.
  • Pour in the white chocolate a mix well.
  • Add two tablespoons of milk to loosen the mixture a little if it is too thick.
  • Pipe your buttercream onto your cooled cakes or spread on with a spatula. Decorate with chocolate mini eggs, chicks and hundreds and thousands.

Happy Easter!

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  1. Marshall Tuckerson says:

    Now here is a medical experiment you would love to volunteer for. Engler’s team divided 21 healthy adults into two groups. One group got a Dove Dark Chocolate bar every day for two weeks. Like other dark chocolate bars with high-cocoa content, this one is loaded with something called epicatechin. Epicatechin is a particularly active member of a group of compounds called plant flavoniods. Flavoniods keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries.”

    My favorite web blog

  2. >Wow!!!! Beautiful photos! Fabulous site……
    Awesome – thanks for including me! You're the best. Hope you are doing well.

    Food Display Cabinets

  3. Fabulicious Food says:

    >Thanks James, I'm guessing you came over from Julia's blog? It's always nice to find a surprise inside a cupcake! Though I would love a slice of your lemon Victoria sponge and I remember the bluebells from you post too.

  4. James Brewer says:

    >The photos look brilliant and the cakes even better. The idea of the little bit of jam in them sounds wonderful, and a nice little surprise.

  5. MeLikeyUK says:

    >Thanks for the tip!
    If you are a novice – it certainly doesn't show – very professional 🙂

  6. Fabulicious Food says:

    >Thank you so much. Hope you had a great Easter. A good alternative to buttercream on a cupcake is just freshly whipped cream, perhaps with a smidge of sugar or vanilla. It needs to be quite firm, so as not to just slide off, but not so firm that it starts tasting buttery! My camera is a Nikon – I'm still very much a novice!

  7. MeLikeyUK says:

    >These are so pretty! With original flavours too.I love the cup and saucer – very girly!
    If you didn't like the idea of buttercream on the cupcake, what would you suggest as an alternative?
    I love your photographs! Which camera are you using?

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