Raspberry White Chocolate Buttercream Cupcakes recipe

All Recipes Best Recipe Dessert Recipes Fruit Dessert Recipes Raspberry Dessert Recipes

Ingredients

1 (18.25 ounce) package vanilla cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
8 ounces fresh raspberries
1 tablespoon water
3 tablespoons white sugar
1 tablespoon cornstarch
¼ cup water
2 cups white chocolate chips
1 cup butter
5 cups confectioners' sugar
2 tablespoons milk, or as needed

Nutrition Info

392.9 calories
carbohydrate: 54.1 g
cholesterol: 46.9 mg
fat: 19 g
fiber: 0.8 g
protein: 3 g
saturatedFat: 9.1 g
servingSize: -
sodium: 221.7 mg
sugar: 47.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Grease 24 muffin cups or line with paper liners.

  3. Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes.

  4. Spoon batter into prepared muffin cups, filling them about 2/3 full.

  5. Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes.

  6. Cool cupcakes in the pans for 5 minutes, transfer cupcakes to cooling rack to finish cooling.

  7. Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries, blend until pureed, about 30 seconds.

  8. Whisk cornstarch with 1/4 cup water until thoroughly combined, pour mixture into the raspberry mixture in the blender and blend again until smooth.

  9. Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.

  10. Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.

  11. Spoon about 2 teaspoons raspberry filling into each cupcake.

  12. Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.

  13. Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners' sugar, melted white chocolate chips, and milk until mixture is smooth and creamy.

  14. Slowly beat in remaining confectioners' sugar until smooth, if frosting is too stiff, beat in more milk, 1 teaspoon at a time.

  15. Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling, drizzle or pipe any remaining raspberry filling over cupcakes.

Recipe Yield

2 dozen cupcakes

Recipe Note

I made these cupcakes for my step-daughter's engagement party and they were a huge hit!

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Raspberry White Chocolate Buttercream Cupcakes, simple recipe Raspberry White Chocolate Buttercream Cupcakes, recipe Raspberry White Chocolate Buttercream Cupcakes, recipe Raspberry White Chocolate Buttercream Cupcakes, Raspberry White Chocolate Buttercream Cupcakes recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe raspberry, , easy recipes , baking , tasty recipe best recipes