Raspberry White Chocolate Buttercream Cupcakes

Raspberry White Chocolate Buttercream Cupcakes

Liz Bensman 3

"I made these cupcakes for my step-daughter's engagement party and they were a huge hit!"
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1 h 40 m servings 393 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 23 Ratings

Most helpful positive review

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

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.

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!

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 ...

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 ...

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!

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....

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.

Very good.

I made these for a "Pink Posh" party. They turned out so yummy and looked amazing. I piped the frosting on for a more finished look. Since I piped it on, I didn't add any milk to the frosting...

I absolutely LOVED this recipe!! The only thing I did different was adding about a tsp of almond extract to the cake mix, and also when I cut the inside of the cupcake out I actually used an app...