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My review
Raspberry White Chocolate Buttercream Cupcakes
Liz Bensman
"I made these cupcakes for my step-daughter's engagement party and they were a huge hit!"
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Ingredients
1 h 40 m servings 393 calsOriginal recipe yields 24 servings (2 dozen cupcakes)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat 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 mixture 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 cupcakes.
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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 393 calories; 19 g fat; 54.1 g carbohydrates; 3 g protein; 47 mg cholesterol; 222 mg sodium. Full nutrition
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Reviews
Read all reviews 3139 Ratings
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Most helpful positive review
3/26/2012
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
5/30/2016
I made this with strawberry instead of raspberry as I was out. The cupcake and berry sauce were sublime. However the icing was far too sweet for my sister, hubby, and even my 3 year old nephew....
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3/26/2012
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!
5/15/2012
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 ...
1/18/2013
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 ...
11/16/2014
I made these cupcakes and the icing for my daughter's first birthday. The guests were all family, including my baking critic Aunt. My Aunt and Grandmother owned a bakery in NYC for over 20 years...
6/29/2013
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....
3/1/2013
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...
11/30/2012
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!
11/12/2012
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.