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

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

392.9 calories; 3 g protein; 54.1 g carbohydrates; 46.9 mg cholesterol; 221.7 mg sodium. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/26/2012
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! Read More
(55)

Most helpful critical review

Rating: 3 stars
06/22/2016
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. My 4 year old daughter had no complaints but the rest of us ate our cupcakes with a good 3/4 of the icing removed. I strongly suggest a different icing or cutting down on the amount of icing per cupcake for this one. Read More
(1)
47 Ratings
  • 5 star values: 33
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/26/2012
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! Read More
(55)
Rating: 5 stars
05/15/2012
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! Read More
(27)
Rating: 5 stars
01/18/2013
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. Read More
(11)
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Rating: 5 stars
06/29/2013
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! Read More
(8)
Rating: 5 stars
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. These were at hit. I followed the recipe exactly except I strained the seeds from my raspberry filing and I used heavy whipping cream in place of milk for the frosting. I piped the frosting onto the cupcakes and used the leftover frosting for my daughter's smash cake. Amazing! I used an apple corer to cut out the cupcake center which worked perfectly. The filing set up perfect. It stayed in place no sinking. These were really lovely to serve and impressed my family. Read More
(6)
Rating: 5 stars
03/02/2013
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 apple corer and cut a core shape out and removed the top part and put it back on the cupcake before I iced it. The first day I made the cupcakes I didn't really like them but after they sat overnight and I tried one and the filling had time to sit and soak into the cake part they were awesome! I took a little of the buttercream and used some green coloring and made leaves on top and cut extra raspberries I had in half and decorated the tops with them they were super cute! I am thinking about trying the recipe with other fruits as well... Read More
(4)
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Rating: 5 stars
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! Read More
(3)
Rating: 5 stars
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. Read More
(2)
Rating: 5 stars
03/11/2014
These were excellent. I added almond extract and doubled the cornstarch. They were a hit! Read More
(2)
Rating: 3 stars
06/22/2016
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. My 4 year old daughter had no complaints but the rest of us ate our cupcakes with a good 3/4 of the icing removed. I strongly suggest a different icing or cutting down on the amount of icing per cupcake for this one. Read More
(1)