Raspberry White Chocolate Buttercream Cupcakes

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Description

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

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

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Grease 24 muffin cups or line with paper liners.
  3. Mix together vanilla cake mix
  4. 1 cup water
  5. vegetable oil
  6. 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
  7. 2 minutes.
  8. Spoon batter into prepared muffin cups
  9. filling them about 2/3 full.
  10. Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean
  11. 18 to 23 minutes.
  12. Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
  13. Place raspberries
  14. 1 tablespoon water
  15. and white sugar in a blender and pulse several times to chop raspberries; blend until pureed
  16. about 30 seconds.
  17. Whisk cornstarch with 1/4 cup water until thoroughly combined; pour into the raspberry mixture in the blender and blend again until smooth.
  18. Pour raspberry mixture into a saucepan and simmer over low heat until thickened
  19. about 5 minutes. Let the raspberry filling cool.
  20. Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.
  21. Spoon about 2 teaspoons raspberry filling into each cupcake.
  22. Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt
  23. about 1 minute. Stir and repeat
  24. heating chips about 10 seconds at a time
  25. until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.
  26. Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners’ sugar
  27. melted white chocolate chips
  28. and milk until mixture is smooth and creamy.
  29. Slowly beat in remaining confectioners’ sugar until smooth; if frosting is too stiff
  30. beat in more milk
  31. 1 teaspoon at a time.
  32. 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.

Prep Time: 30 mins

Cook Time: 25 mins

Total Time: 1 hr 40 mins

Servings: 24

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