Vanilla bean cupcakes with raspberry mascarpone filling and white chocolate buttercream frosting

So we went shopping this weekend for Jason’s birthday and I finally found some vanilla pod randomly in one of the stores. I also bought myself few tips to try frosting, I wanted some decent ones and I got a whole lot of cupcake liners they were absolutely cute! Also I found some fresh raspberries in the market, so I decided why not make raspberry cupcakes and some reason white chocolate seemed to be a good combination 🙂


Cake (makes 8 large cupcakes)

  • Cake flour – 100gm
  • Sugar – 80gm
  • Butter – 100gm
  • Vanilla – 1 teaspoon 
  • Vanilla pod – 1/2 bean 
  • Butter milk – 80ml
  • Eggs – 2 large 
  • Baking powder – 1 teaspoon 

Raspberry mascarpone filling

  • Raspberry jam or puree – 11/2 tablespoon
  • Caster sugar – 1-2 tablespoon
  • Mascarpone cream cheese – 100gm
  • Vanilla essence – 1 teaspoon

White chocolate buttercream frosting

  • Baking white chocolate – 100 gm
  • Butter – 100gm
  • Icing sugar – 100-120gm 
  • Vanilla – 1 teaspoon


  • Preheat the oven and line the cupcake liners in the cupcake tin.
  • Cream the butter and sugar with an electric blender until creamy.
  • In a different bowl, beat the egg whites until fluffy and add it to the butter-sugar mix. 
  • Add the vanilla and the half of the vanilla bean (this was my first time using a vanilla bean and i realised that there are small black stuff in the cake batter 🙂 ).
  • Add the egg yolks to this mix and beat. 
  • Add the flour and mix well. Finally add the butter milk and beat using an electric blender. 
  • Pour the cupcake batter into the cupcake liner and bake for about 18 -20 minutes. 
Raspberry mascarpone cream cheese filling

  • Cream the mascarpone cheese using an electric blender. 
  • Add the raspberry jam or puree (cook 100gm raspberry on low heat with 50gm sugar). 
  • Add the vanilla and caster sugar and whisk this mixture until creamy and fluffy. 
Once the cakes are cooled, core the center using a corer and fill in the raspberry mascarpone filling.
White chocolate buttercream frosting
  • Melt the white chocolate in a bowl, placed on a pan with simmering water. 
  • Cream the butter using an electric blender and add the white chocolate to the butter. 
  • Add icing sugar in small batches. 
  • Add the vanilla and few drops of pink colour
  • Whip the mixture until fluffy and soft. 
  • Frost the cupcakes and garnish with a fresh raspberry. 
They turned out really pretty and delicious. 
Happy Baking

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