Gluten Free Raspberry White Chocolate Cupcakes

Yes! Gluten free in the best flavour! Raspberry and white chocolate is one of those flavour combinations that’s just a match made in heaven. The sourness of the raspberries cuts through the sweetness of the creamy white chocolate.
Gluten free cupcakes with raspberries topped with a white chocolate frosting.

Gluten Free Raspberry White Chocolate Cupcakes
Serves 20
Ingredients
Cupcakes
- 3 1/2 cups plain flour all-purpose
- 1 1/4 cups caster sugar superfine
- 3 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 1/2 cups full-cream milk warmed
- 1/2 cup vegetable oil
- 2 tbsp Greek yoghurt or sour cream
- 1 tsp vanilla extract vanilla bean paste
- 2 cups frozen or fresh raspberries
- freeze dried raspberries to sprinkle
- 1 cup white chocolate melted
White Chocolate Ganache Frosting
- 3 cups white cooking chocolate
- 3/4 cup thickened cream
Instructions
White Chocolate Ganache Frosting
- Add white chocolate and cream to a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside at room temperature.
Cupcakes
- Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment, add the gluten free flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
- Next, add warm milk, eggs, yogurt, Melted white chocolate, oil and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
- Fill each cupcake with 1 tbsp raspberries and then fill each liner 3/4 of the way with batter. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
- Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. The bottoms of the cupcakes may appear very soft, but as they cool, they will firm up a little.
- Fit the end of a piping bag with a 1M tip and frost in a swirl. Sprinkle with crushed freeze-dried raspberries.
Notes
Cupcakes can be stored in an airtight container for up to three days.
The brand of gluten free flour you use can make or break a cake recipe. Make sure you use a good quality gluten free flour.
Nutrition
Serving: 20g
Calories : 177kcal
Carbonhydrates: 17g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 30mg
Fiber: 1g
Sugar : 1g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 50mg
Iron: 1mg
Nutrition Disclosure
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2 comments
Question: The 1 cup of white melted chocolate listed last in the cupcake ingredients; at what point do I add this to the batter? I do understand that 3 cups of white chocolate is still needed for the ganache.
Hi Julie! It goes in with the wet ingredients, have edited the recipe. Thanks for letting me know! N x