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White Chocolate Cupcakes w/ Marscarpone Raspberry Buttercream Icing


  • 1 ¾ cup cake flour
  • 1 teaspoon baking powder
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 stick softened unsalted butter
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 teaspoon raspberry extract
  • ½ cup hot water
  • 8 oz melted white chocolate
  • Ingredients Icing
  • 1 stick of softened butter
  • 8 oz mascarpone, room temperature
  • 4 cups powdered sugar
  • 1 tablespoon milk or cream (if needed)
  • ½ cup of raspberries
  • ½ cup melted white chocolate
  • 1 teaspoon vanilla extract
  • 1 teaspoon raspberry extract


  1. Preheat oven to 350 degrees
  2. Beat the sugar and butter until light and fluffy. Add all of the dry ingredients and then adding the melted white chocolate and hot water last. NOTE: White Chocolate is hard to melt so you might have to use a little milk or cream to get it to become creamy.
  3. Fill your ready cupcake tins with the batter about 2/3rd of the way and bake between 15-20 minutes.
  4. Once your cupcakes are done baking, transfer them to a cooling rack so the heat in the pan doesn’t continue to bake the cupcakes.
  5. For the icing:
  6. With your mixer, beat butter and mascarpone to blend. Add white chocolate, extracts, raspberries and powdered sugar slowly. If your icing is too thick, that is where the tablespoon of milk comes into play. Once finished, ice your cupcakes as desired.