These soft, fluffy white cupcakes with raspberry filling are filled with homemade raspberry filling and topped with creamy buttercream frosting in beautiful shades of pink and white.
These beautiful cupcakes are the perfect homemade dessert for birthdays, holidays, baby showers, Valentine's Day, Breast Cancer Awareness month, or anytime you want something sweet and pretty.
If you love desserts like this that are easy to make but look absolutely elegant, try my peanut butter cream cheese-frosted cupcakes, lemon blueberry cheesecake, or carrot cake with orange cream cheese frosting.
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Why You’ll Love This Recipe
- Light and fluffy white cupcakes
- Sweet homemade raspberry filling
- Rich and creamy buttercream frosting
- Perfect for parties and special occasions
- Easy enough for a weeknight dessert
- Easy to decorate any way you like
- They are perfect for breast cancer awareness
Key Ingredients
You’ll find all the ingredients and their amounts in the recipe card at the end of the post.
- Butter: Adds richness and moisture to both the cupcakes and frosting. It's what gives that classic bakery-style flavor.
- Egg Whites: Whipped to stiff peaks, they're the secret to making the cupcakes super light and airy instead of dense.
- Milk: Keeps the batter smooth and moist, helping everything come together nicely.
- Raspberries: Bright, tart, and juicy, they cut through all the sweetness so the cupcakes don't feel heavy.
- Lemon Juice: Sharpens the raspberry flavor and keeps it tasting fresh instead of overly sweet.
- Powdered Sugar: Makes the buttercream smooth, sweet, and pipeable for decorating.
Variations
- Use Different Berries: Any of your favorite berries work well with this recipe.
- Raspberry Lemon Cupcakes: Mix lemon zest into the frosting, cupcake batter, or both.
- Holiday Decorations: These cupcakes are easy to customize with themed colors and sprinkles.
- Gluten-Free: Use gluten-free flour.
How to Make White Cupcakes with Raspberry Filling
Step 1: Beat the butter until creamy. Then, add the sugar and beat until fluffy. Mix the milk and vanilla. Then, alternate adding the flour and milk mixture to the butter until combined.
Step 2: Beat room-temperature egg whites until stiff peaks form. Then, fold into the cupcake batter.
Step 3: Fill cupcake liners about ⅔ full. Then, bake the cupcakes until a toothpick inserted into the center comes out clean. Cool completely.
Step 4: Cook the raspberry filling ingredients until thickened. Strain out the seeds if desired and cool completely.
Step 5: Use a cupcake corer or small knife to remove the centers of the cupcakes and fill them with raspberry filling.
Step 6: Beat the butter until light and creamy. Then, mix in milk and vanilla. Slowly beat in powdered sugar until the frosting is smooth and fluffy.
Step 7: Divide the frosting into three bowls, leaving one white and coloring the other two light and dark pink, respectively.
Step 8: Frost the cupcakes in any decorative pattern you like. Enjoy!
Expert Tips
- Use room temperature ingredients for the best texture.
- Don't overmix the batter.
- Cool cupcakes completely before filling.
- Only cut about halfway down the cupcakes with your corer to keep them from falling apart.
White Cupcakes with Raspberry Filling FAQs
Yes, you can. Just thaw, drain, and use them in place of fresh.
Absolutely. You can bake the cupcakes a day or two in advance and add the filling and frosting closer to serving time.
Cupcakes are done when a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
They’ll stay fresh in an airtight container in the refrigerator for up to 4 days.
Yes. Freeze unfrosted cupcakes for up to 2 months. Thaw completely before filling and frosting.
Baking for Hope and Healing
There’s nothing like coming together and baking with a cause in mind. These white cupcakes with raspberry filling and pink and white buttercream frosting were made with love in mind. They are decorated with breast cancer awareness cupcake toppers and can be dedicated to any woman or family that has been affected by breast cancer. Whether you are baking these to bring comfort to a loved one, host a benefit bake sale, or simply honor a survivor in your life, everyone batch carries a message of strength, community, and hope.
A Guided Roadmap Through the Uncertainty
Tucked into the background of a few recipe photos, you’ll notice a copy of Real Talk, Real Hope: Breast Cancer Your Way by board-certified breast surgeon Dr. Loren Rourke. Receiving a breast cancer diagnosis often feels like being thrust into an unfamiliar world filled with complex medical jargon and overwhelming choices. Dr. Rourke wrote this compassionate guide drawing on over two decade of patient care to help quiet that initial fear, providing clear, visual explanations and practical advice for navigating those crucial early decisions with confidence.
More Delicious Dessert Recipes
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Finding Strength in Shared Stories
Once you experience what it’s like to have survived breast cancer you will know that hope comes from others through honest conversations and supportive resources such as, Real Talk, Real Hope. Dr. Loren Rourke’s book serves as a bridge for patients and their families, cutting through the confusion so you can focus on healing and moving forward. Pairing a simple act of baking with resources like Dr. Rourke’s book is my way of passing that hope along to anyone who might need a little extra light and encouragement today.
White Cupcakes with Raspberry Filling
Ingredients
Cupcakes
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 cup whole milk
- 1 cup butter
- 1 teaspoon vanilla extract
- 5 egg whites
Raspberry Filling
- 2 cups fresh raspberries
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
Buttercream Frosting
- 1 ½ cup butter
- 5 cups powdered sugar
- 3 tablespoons whole milk
- 1 ½ teaspoons vanilla extract
- Pink food coloring, optional
Instructions
- Preheat the oven to 350° and line a 24-count cupcake tine with paper liners or grease and flour tin. Set aside.
Cupcakes
- Allow eggs whites to sit out at room temperature for 30 minutes before using.
- In a small bowl, mix milk and vanilla together. Set aside.
- In a medium bowl, beat butter until creamy. Add sugar. Mix until light and fluffy. Add flour and baking powder into the butter mixture, alternating with the milk and vanilla mixture. Set aside.
- Beat egg whites until stiff peaks form. Fold gently into cake batter.
- Fill cupcake liners ⅔ full.
- Bake at 350° for approximately 18 minutes or until a wooden tooth pick inserted in the center comes out clean.
- Remove from the oven and place the cupcakes on a cooling rack for 10 minutes then remove them from the pans. Let cool completely.
- Once cupcakes are completely cool, remove the center section of each cupcake with a cupcake corer tool. If you do not have one, use a small paring knife and cut a cone shaped opening, making sure not to go all the way to the bottom.
Raspberry Filling
- In a saucepan, add raspberries, sugar, lemon juice, and cornstarch. Stir and cook over medium heat until sauce thickens. Remove from heat and let cool completely.
Buttercream Frosting
- Beat butter until light and creamy. Add milk and vanilla and mix well. Gently add powdered sugar and mix until well blended.
- Divide frosting into three separate bowls. Add food coloring into two of the bowls making two different color pinks. Leave one white.
- Frost the cupcakes once they have cooled completely.
Notes
- Use room temperature ingredients for the best texture.
- Don't overmix the batter.
- Cool cupcakes completely before filling.
- Only cut about halfway down the cupcakes with your corer to keep them from falling apart.
Nutrition
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