White Chocolate Raspberry Cupcakes

White Chocolate Raspberry Cupcakes

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"These raspberry filled cupcakes, topped with white chocolatey raspberry frosting, have a surprise in every bite."
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1 h servings
Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Place cupcake liners in muffin pans.
  2. Prepare cake batter as directed on package.
  3. Pour batter into cupcake liners, filling them no more than two-thirds full.
  4. Bake 18 to 24 minutes or until toothpick inserted into cupcakes comes out clean. Let cupcakes cool for 5 minutes, then remove from pans and cool completely.
  5. Use paring knife or apple corer to remove a small, 1" deep circle from the centre of each cupcake.
  6. Place 1 teaspoon of Raspberry Pie Filling in the cavity of each cupcake.
  7. Pour packet of Duncan Hines(R) Frosting Creations(TM) White Chocolatey Raspberry Flavour Mix into can of Duncan Hines(R) Frosting Creations(TM) Frosting Starter. Stir until evenly blended.
  8. Frost top of cupcakes with the White Chocolatey Raspberry frosting you just created and garnish with white chocolate curls.


  • Tip
  • You can fill your cupcakes with the Raspberry Pie Filling by using a small spoon or by putting the filling in a piping bag and squeezing it into the centre of the cupcake.


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I was the worst most artificial frosting I ever tasted and it is sickeningly sweet and doen't taste like raspberry or white chocolate. The kids ate them.

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