Raspberry White Chocolate Buttercream Cupcakes Recipe - Allrecipes.com
Raspberry White Chocolate Buttercream Cupcakes Recipe
  • READY IN ABOUT hrs

Raspberry White Chocolate Buttercream Cupcakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 dozen cupcakes Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    1 hr 40 mins

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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • If using a piping bag and decorative tip to ice the cupcakes, make sure that the white chocolate is completely melted and there are no small chunks.
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Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2012

Made this last night for a dinner party and they were a big hit! May suggest adding a little more cornstarch, the rasberry filling was still a little on the runny side but they were great!

 
Most Helpful Critical Review
Jul 11, 2012

These were good. The only problem I had with them was the filling was too runny, but I mixed it in with the icing and it worked fine.

 

22 Ratings

May 15, 2012

The cupcakes were amazing. My package of raspberries only weighed 6oz and I doubled the amount of corn starch, but other than that made as directed and they were perfect. Fun to make and better to eat. Thanks for sharing!

 
Jan 18, 2013

These are great. However, after doubling the cornstarch as suggested by others, the filling was the perfect consistency but a little gritty. My daughter suggests substituting tapioca for the cornstarch. I will do this next time because they are really worth the time and effort.

 
Nov 30, 2012

Oh my gosh, Love the cupcakes! Made them just as the recipe states and they are perfect! My family loved them! Frosting is so good!

 
Jun 29, 2013

I read the reviews for this recipe, and opted to double the cornstarch in the filling as suggested by several others. I'm very glad I did. The filling turned out perfectly with the modification. Instead of coring the cupcakes, I filled mine with a bismark tip. It is one of my most requested cupcakes flavors. I should note that I did not make the frosting, as I already am in love with another white chocolate frosting, Kittencal's White Chocolate frosting from Food.com. All in all, the tartness of the fresh raspberry filling, the delicate white cake, and the sweet white chocolate frosting truly makes a heavenly cupcake!

 
Nov 12, 2012

I and my family LOVED this cupcake. It all works together. The only thing I did different was, I didn't have time to make the filling, so I used jam. the icing was easy to make and delicious.

 
Sep 20, 2014

Very good.

 

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Nutrition

  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 54.1 g
  • 17%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 222 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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