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Raspberry White Chocolate Buttercream Cupcakes
Raspberry White Chocolate Buttercream Cupcakes
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
100 minutes
Decadent white chocolate raspberry cupcakes with raspberry filling and luscious white chocolate frosting are perfect for any celebration.
Ingredients:
  • 1 (18.25 ounce) package vanilla cake mix
  • 0.33333334326744 cup vegetable oil
  • 3 eggs
  • 8 ounces fresh raspberries
  • 1 tablespoon water
  • 3 tablespoons white sugar
  • 1 tablespoon cornstarch
  • 0.25 cup water
  • 2 cups white chocolate chips
  • 1 cup butter
  • 5 cups confectioners' sugar
  • 2 tablespoons milk, or as needed
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Prepare 24 muffin cups by greasing them or lining them with paper liners.
  • Combine vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl. Use an electric mixer on low speed until the cake mix is moist. Increase the speed to medium and beat for 2 minutes until the batter is smooth.
  • Fill the prepared muffin cups with batter, leaving some space at the top for rising.
  • Bake in the preheated oven for 18-23 minutes until cupcakes are lightly browned and a toothpick inserted in the center comes out clean.
  • Allow the cupcakes to cool in the pans for 5 minutes, then transfer them to a cooling rack to finish cooling.
  • In a blender, combine raspberries, 1 tablespoon water, and white sugar. Pulse until raspberries are finely chopped, then blend until smooth, approximately 30 seconds.
  • Combine cornstarch with 1/4 cup water until fully mixed. Add it to the raspberry mixture in the blender and blend until smooth.
  • Transfer the raspberry mixture to a saucepan and gently simmer over low heat for approximately 5 minutes until thickened. Allow the raspberry filling to cool.
  • Use a knife to hollow out the center of each cupcake, creating a hole about 1 1/2 inches long and 1 inch in diameter.
  • Fill each cupcake with a generous 2 teaspoons of raspberry filling.
  • In a microwave-safe bowl, microwave white chocolate chips in 30-second intervals until they start to melt (about 1 minute). Stir and continue microwaving in 10-second increments until fully melted. Stir until smooth with no lumps.
  • In a mixing bowl, use an electric mixer to beat the butter on medium speed until fluffy. Mix in half of the confectioners' sugar, melted white chocolate chips, and milk until the mixture is smooth and creamy.
  • Gradually blend in the rest of the confectioners' sugar until the frosting is smooth; if the consistency is too thick, add more milk, 1 teaspoon at a time.
  • Cover the cupcakes with the white chocolate frosting, then swirl any leftover raspberry filling on top.

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