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Raspberry White Chocolate Buttercream Cupcakes
Reviews:
November 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.