These Eggless White Chocolate Raspberry Cupcakes are light, fluffy, and filled with a sweet-tart raspberry surprise, all topped with a rich white chocolate buttercream that melts in your mouth. They’re elegant enough for special occasions but simple enough to make just because. Trust me, one bite and you’ll be hooked!
Oriana’s Thoughts On The Recipe
These Eggless White Chocolate Raspberry Cupcakes have quickly become a favorite in my house! They’re light, fluffy, and have the most deliciously soft crumb that practically melts in your mouth. I love how they feel fancy without being fussy, and since they’re egg-free, everyone can enjoy them. Trust me, once you try them, they’ll be on repeat in your kitchen too!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Raspberry Sauce:
- Cornstarch: This is the thickener for the raspberry sauce. Once heated, it helps turn the juicy berries into a rich, slightly thick filling that won’t run out of the cupcakes.
- Fresh or Frozen Raspberries: The star of the filling! Raspberries add a bright, tangy contrast to the sweetness of the cupcakes and white chocolate. Frozen raspberries work just as well as fresh—no need to thaw before using.
- Granulated Sugar: Sweetens the raspberry filling just enough to balance the tart berries without overpowering them.
For the Eggless White Chocolate Cupcakes:
- Milk: Adds moisture and helps bring the batter together. You can use regular dairy milk or a non-dairy alternative like oat, soy, or almond milk.
- White Chocolate: These melt into the batter and create a luscious, sweet depth of flavor. Good-quality white chocolate makes a noticeable difference here.
- All-Purpose Flour: Provides structure to the cupcakes. It’s the base of the batter and supports the soft, fluffy crumb.
- Baking Powder & Baking Soda: These work together to give the cupcakes lift and lightness. The vinegar helps activate the baking soda for an extra rise without eggs.
- Salt: A little goes a long way! Salt enhances the overall flavor and balances the sweetness.
- Unsalted Butter: Butter gives richness, moisture, and tenderness. Make sure it’s at room temperature so it creams well with the sugar. If you only have salted butter, reduce the added salt slightly.
- Granulated Sugar: Adds sweetness and helps create a light, tender texture when creamed with the butter.
- Sour Cream: This makes the cupcakes super moist and gives them a soft, velvety texture. It also adds a touch of tang to balance the sweet white chocolate.
- Apple Cider Vinegar: A key ingredient in eggless baking. It reacts with the baking soda to help the cupcakes rise while staying fluffy. You won’t taste the vinegar at all.
- Pure Vanilla Extract: Adds warmth and depth of flavor. It complements both the raspberry and white chocolate beautifully.
To Assemble and Decorate:
- White Chocolate Buttercream: You’ll need butter, confectioners’ sugar, milk or heavy cream, pure vanilla extract, salt, and white chocolate.
- Fresh Raspberries (optional): A lovely garnish! They bring a pop of color and a fresh, juicy contrast to the rich buttercream. Totally optional, but so pretty and delicious.
Food Allergy Swaps
- This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Milk: You can use your favorite non-dairy milk like soy or oat milk.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream.
- White Chocolate: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is Pascha Organic Vegan White Chocolate Chip and King David Vegan Baking Chocolate Melting Bar. It’s important to mention that King David bars contain soy.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- Melting White Chocolate Can Be Tricky: White chocolate is delicate and can seize or scorch easily. Pro Tip: Melt it slowly using a double boiler or in short bursts (20 sec) in the microwave, stirring well each time.
- Dense Cupcakes: Overmixing can lead to a dense texture instead of that light, fluffy crumb. Pro Tip: Mix until just combined once you add the dry ingredients. A few lumps are okay!
- Sunken Centers: Opening the oven door too early or underbaking can cause the cupcakes to sink. Pro Tip: Bake in the center of the oven and avoid opening the door until at least 18 minutes in. Use a toothpick to check for doneness.
- Buttercream Too Soft or Runny: Room temperature or warm weather can make frosting too loose to pipe. Pro Tip: If your frosting is too soft, chill it for 10–15 minutes, then re-whip until fluffy.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Raspberry Sauce
In a small bowl, mix 1 teaspoon of water with the cornstarch and set it aside. In a small saucepan over medium heat, combine the raspberries, sugar, and the remaining teaspoon of water. Stir and gently mash the berries as the mixture heats up. Once it starts simmering, stir in the cornstarch mixture and keep simmering for about 3–4 minutes until slightly thickened. Take it off the heat, strain the sauce through a fine-mesh strainer to remove the seeds, and let it cool completely. You can make this ahead of time and store it in the fridge for up to a week.
Helpful Tip
I like to make the raspberry sauce the day before so it has time to set and thicken—it makes filling the cupcakes so much easier. You can also add a squeeze of lemon juice to brighten up the flavor!
Step 2 – Prep the Oven and Pan
Preheat your oven to 350ºF (180ºC). Line a 12-cup cupcake pan with cupcake liners so you’re ready to go once the batter is mixed.
Step 3 – Melt the Chocolate
In a microwave-safe bowl or measuring cup, combine the milk and white chocolate. Heat it in 20-second bursts in the microwave, stirring between each round, until smooth and fully melted. Set it aside to cool while you prep the rest.
Step 4 – Mix the Dry Ingredients
Sift the flour, baking powder, baking soda, and salt into a large bowl. This step helps keep the cupcakes nice and fluffy.
Step 5 – Cream the Butter and Sugar
With a stand mixer or hand mixer, beat the softened butter on medium-high speed until creamy—about 3 to 4 minutes. Add the sugar and beat on high for another 2 minutes until pale and fluffy. Scrape down the sides as needed. Then mix in the sour cream, vinegar, and vanilla. Beat until everything is well combined.
Step 6 – Combine Everything
Lower the mixer speed and add the dry ingredients in three parts, alternating with the cooled milk and white chocolate mixture. Start and end with the dry ingredients. Mix just until everything is incorporated—don’t overmix!
Step 7 – Fill the Liners
Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
Step 8 – Bake the Cupcakes
Bake for 18 to 22 minutes, or until a toothpick poked into the center comes out clean. Let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely—at least 1 hour—before filling and decorating.
Step 9 – Make the Buttercream
To make the frosting, beat the butter until smooth and creamy, then gradually mix in the confectioners’ sugar, milk, vanilla, and salt until fully incorporated. Whip until light and fluffy, then blend in the melted white chocolate until smooth. Finish by mixing the frosting by hand to remove any air bubbles for a silky, spreadable texture—perfect for topping your cupcakes!
Step 10 – Fill with Raspberry Sauce
Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a little center from each cupcake. Spoon in some raspberry sauce, then pop the carved piece back on top.
Step 11 – Frost and Decorate
Spread or pipe with a piping bag your white chocolate buttercream over the filled cupcakes. If you’d like, top each one with a fresh raspberry for an extra pretty finish. Now they’re ready to serve and enjoy!
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
- Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
- Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
- Bake the cupcakes as soon as the batter is ready.
- Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
- Chop your white chocolate finely so it melts evenly.
- Let cupcakes cool completely before filling and frosting so nothing melts or slides off.
Variations & Additions
- Swap the raspberry filling for strawberry sauce, blueberry sauce, or even lemon curd.
- Add a sprinkle of freeze-dried raspberries or drizzle a bit of white chocolate on top for a fancy finish.
Storage and Freezing Instructions
To Store: Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 1 month; defrost at room temperature before decorating and serving. Frosted Cupcakes can usually be left out covered at room temperature for 24 hours, but if longer than that (or if it’s especially hot where you live), we’d recommend storing them in the refrigerator. Keep in mind that the cupcakes may lose some fluffiness if refrigerated or frozen. If chilled, let them sit at room temperature for 15–20 minutes before serving for the best texture.
To Freeze: Unfrosted cupcakes can be frozen for up to 2 months. Let them cool completely, then wrap them tightly and freeze. Thaw overnight in the fridge, then bring to room temperature before filling and frosting.
Frequently Asked Questions
More Egg-Free Cupcake Recipes You’ll Love!
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- Eggless Lemon Meringue Cupcakes
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- Easy Eggless Oreo Cupcakes
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Recipe Card
Eggless White Chocolate Raspberry Cupcakes
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
For the Raspberry Sauce:
- 2 teaspoons (10 g) water, divided
- 1 teaspoon (4 g) cornstarch
- 1 1/2 cups (200 g) fresh or frozen raspberries
- 2 tablespoons (25 g) granulated sugar
For the Eggless White Chocolate Cupcakes:
- 3/4 cup (180 g) milk
- 1/2 cup (85 g) white chocolate
- 2 cups (280 g) all-purpose flour
- 2 1/2 teaspoons (10 g) baking powder
- 1/4 teaspoon (1.5 g) baking soda
- 1/2 teaspoon (2 g) salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (30 g) sour cream
- 1 teaspoon (5 g) apple cider vinegar
- 1 teaspoon (5 g) pure vanilla extract
For the White Chocolate Buttercream:
- 1 cup (230 g) unsalted butter, slightly cold
- 4 cup (480 g) confectioners’ sugar, sifted
- 2 tablespoons (30 ml) whole milk or heavy cream
- 1 teaspoon (5 ml) pure vanilla extract
- 1/4 teaspoon salt
- 1 cup (170 g) white chocolate, melted and cooled
To Decorate:
- Fresh raspberries (optional)
Instructions
Make the Raspberry Sauce:
- Mix 1 teaspoon water with the cornstarch in a small bowl. Set aside.
- Combine the raspberries, sugar, and remaining teaspoon of water in a small saucepan over medium heat. Stir the mixture, breaking up some of the raspberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and simmer for 3 to 4 minutes.
- Remove the pan from the heat and press the raspberry sauce through a fine-mesh strainer to remove the seeds. Allow the raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.
Make the Eggless White Chocolate Cupcakes:
- Preheat the oven to 350ºF (180ºC). Line a 12-cup cupcake pan with cupcake liners.
- Combine the milk and white chocolate in a microwave-safe mixing bowl or liquid measuring cup. Heat in the microwave in 30-second bursts, stirring between each burst, until smooth and melted. Set aside to cool.
- Sift the flour, baking powder, baking soda, and salt together into a large bowl.
- Using an electric hand mixer or a stand mixer, beat the butter and pale on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 2 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the sour cream, vinegar, and vanilla; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the cooled milk-chocolate mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix.
- Fill the cupcake liners about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes, remove the cupcakes from the pan, and place them back on the rack. Cool to room temperature for at least 1 hour, before frosting.
Assemble and Decorate:
- Use a knife (or a cupcake corer) to carve a hollow in the center of each cupcake.
- Fill the center of each cupcake with raspberry sauce, then place the carved piece back on top.
- Spread or pipe the frosting evenly on the cupcakes.
- If desired, top the cupcakes with some fresh raspberries, and serve.
- This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Milk: You can use your favorite non-dairy milk like soy or oat milk.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream.
- White Chocolate: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is Pascha Organic Vegan White Chocolate Chip and King David Vegan Baking Chocolate Melting Bar. It’s important to mention that King David bars contain soy.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Melting White Chocolate Can Be Tricky: White chocolate is delicate and can seize or scorch easily. Pro Tip: Melt it slowly using a double boiler or in short bursts (20 sec) in the microwave, stirring well each time.
- Dense Cupcakes: Overmixing can lead to a dense texture instead of that light, fluffy crumb. Pro Tip: Mix until just combined once you add the dry ingredients. A few lumps are okay!
- Sunken Centers: Opening the oven door too early or underbaking can cause the cupcakes to sink. Pro Tip: Bake in the center of the oven and avoid opening the door until at least 18 minutes in. Use a toothpick to check for doneness.
- Buttercream Too Soft or Runny: Room temperature or warm weather can make frosting too loose to pipe. Pro Tip: If your frosting is too soft, chill it for 10–15 minutes, then re-whip until fluffy.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
- Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
- Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
- Bake the cupcakes as soon as the batter is ready.
- Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
- Chop your white chocolate finely so it melts evenly.
- Let cupcakes cool completely before filling and frosting so nothing melts or slides off.
- Swap the raspberry filling for strawberry sauce, blueberry sauce, or even lemon curd.
- Add a sprinkle of freeze-dried raspberries or drizzle a bit of white chocolate on top for a fancy finish.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
