Raspberry White Chocolate Buttercream Cupcakes

Raspberry White Chocolate Buttercream Cupcakes

Recipe by Liz Bensman from allrecipes.com

Dessert 2 Hr. 40 Mins.

Ingredients

24

24 servings

  • 1 (18.25 ounce) package vanilla cake mix
  • 1 cup water
  • 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 the oven to 350 degrees F (175 degrees C).
  • Grease 24 muffin cups or line with paper liners.
  • 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.
  • Spoon batter into prepared muffin cups, filling them about 2/3 full.
  • 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.
  • Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
  • Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.
  • Whisk cornstarch with 1/4 cup water until thoroughly combined; pour into the raspberry mixture in the blender and blend again until smooth.
  • Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.
  • Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.
  • Spoon about 2 teaspoons raspberry filling into each cupcake.
  • 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.
  • 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.
  • Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.
  • Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over the cupcakes.

Nutritional Facts

Per 24 servings

  • Calories: 393
  • Carbohydrate: 54g
  • Fat: 19g
  • Fiber: 1g
  • Protein: 3g
  • Sugar: 48g

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