Raspberry White Chocolate Cupcakes with Cake Mix
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You will never find a cupcake that is as irresistible as these Raspberry white Chocolate Cupcakes. The softest white cake cupcake (made from a mix), slightly sweet raspberry filling, and to-die-for white chocolate buttercream. You cannot go wrong with this easy cupcake recipe.
I use cake-mix hacks for many of my cake and cupcake recipes! You’ll be surprised how many compliments you’ll get for your bakery worthy treat.
Recipe Features
- Perfect Beginner Cupcake Recipe- This recipe is fairly basic but delivers big results. Perfect no-fail cupcake.
- Cake Mix Hack- The base cake is made using a cake mix with just a few tweaks that makes this bakery worthy.
I love this flavor combination. The white cupcakes soak up the raspberry filling and the silky smooth white chocolate buttercream melts in your mouth. One bite will have you hooked.
It also happens to be a go-to flavor for any celebration! I’ve served it at weddings, baby showers, and holidays! You will have people begging you to make these yummy treats for every occasion.
Raspberry White Chocolate Cupcake Ingredients
The very best part about this dessert recipe is the super short ingredient list. One cake box mix, raspberry jam, and a handful of chocolate chips give you the base. Everything else will most likely already be in your refrigerator or pantry! Here’s what you need to make the cupcakes:
- White Cake Mix- Grab a 16.25oz box of white cake mix. DO NOT FOLLOW THE DIRECTIONS ON THE BACK. We are spicing things up with our own mix-ins.
- Eggs– Large eggs.
- Milk– I suggest 2% milk or higher.
- Butter– Here’s the deal, I like salted butter in my cupcakes. However, unsalted will work in a pinch.
- Raspberry Preserves– Alternatively, you could a homemade version. I suggest trying my strawberry sauce, but replacing the strawberries with raspberries.
White Chocolate Buttercream
- White Chocolate– I used white chocolate chips, but this would be so delicious with a high quality chocolate too.
- Butter– Unsalted butter that has been softened.
- Salt– Just a pinch.
- Powdered Sugar
- Heavy Cream– Also known as whipping cream.
The frosting is so simple and will leave you with a light and creamy texture that is drool worthy. The secret really is in the mixing process, so be sure to follow the directions closely.
TIP: Try this recipe with the less expensive white chocolate chips first. Once you’ve mastered the technique you can splurge for a fancy white chocolate brand. Either way you’ll see the white chocolate flavor shine through.
White Chocolate Raspberry Cupcake Recipe
Be sure to check out how to fill a cupcake- step by step! It is a super helpful post and will help you get the perfect amount of filling into each cupcake.
For the cupcakes:
- Preheat the oven to 350 degrees.
- Line 2 muffin tins with paper liners and set aside.
- In a mixing bowl, combine the cake mix, milk, and melted butter. Whisk to combine, about 1 minute.
- Add the eggs, one at a time. Mix well between each addition.
- Scoop the dough into the prepared liners filling 2/3 full.
- Bake for 12 to 15 minutes, or until a toothpick comes out clean.
- Cool the cupcakes completely.
Fill the cupcakes:
- Once the cupcakes have cooled completely, cut the center out of each cake. I use the large side of a piping tip, but you could also use a paring knife to cut out a cone shape.
- Reserve the cup out pieces of cake.
- Fill each cupcake with roughly 1 tablespoon of raspberry filling.
- Top with the cut out cake pieces and press down gently to secure.
For the frosting:
- Pour the white chocolate pieces into a microwave safe dish.
- Heat on the defrost setting for one minute.
- Let the chocolate sit for 2 to 3 minutes.
- Stir until smooth and no clumps remain, heating an additional 15 seconds if needed. Set aside.
- Place the butter into the bowl of an electric mixer fitted with the paddle attachment.
- Beat at low speed for 2 minutes, or until the butter has been whipped well.
- Scrape the sides of the bowl with a spatula.
- Add the melted white chocolate and continue to mix on low speed until fully combined, about 1 minute.
- Scrape the sides of the bowl and add the powdered sugar, one cup at a time, along with the salt.
- Stir in the heavy cream and vanilla.
- Turn the speed of the mixer to medium and allow the frosting to mix for 5 minutes, scraping once halfway through.
- Spread or pipe onto your cooled cupcakes.
Cupcake Tips and FAQs
- I use a 1M tip (affiliate) to pipe frosting onto cakes and cupcakes.
- Use a large cookie scoop (affiliate) for even cupcake sizes and less mess.
This recipe will work best with a 16.25 oz box of cake mix. That should be the standard size found in the grocery store. I reach for the Betty Crocker, but any brand will do.
Yes. Cupcake and cake mix are the same thing. If you look on the back of the box you will see directions for both baking methods.
We find that this recipe will produce 24 cupcakes when filled evenly. You can purchase baking scoops to help with even sizing, or use a measuring cup.
The easiest way to elevate you box cake mix is to substitute the oil with butter and water with milk. For even more flavor you can also mix in a dry pudding mix.
More Cupcake Recipes
- Easy Vanilla Mug Cake Recipe
- Mint Chocolate Cupcakes With Mint Filling
- S’more Cupcakes Recipe
- Buttermilk Cupcakes
- Blackberry Lemonade Cupcakes- Cake Mix Hack!
- Coconut Cupcakes Recipe with Coconut Buttercream
- Homemade Funfetti Cupcakes
- Snickerdoodle Cupcakes with Cinnamon Buttercream
- Harry Potter Butterbeer Cupcake Recipe
- Cookies and Cream Cupcakes
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Raspberry White Chocolate Cupcakes
Ingredients
For the cake:
- 1 16.25oz box white cake mix
- 3 large eggs
- 1/2 cup butter (melted)
- 1 cup milk
- 1 cup raspberry preserves or filling
For the white chocolate buttercream:
- 4 oz 1/2 cup white chocolate chips
- 1/2 cup butter (softened)
- 2¼ cups powdered sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
For the cupcakes:
- Preheat the oven to 350 degrees.
- Line 2 muffin tins with paper liners and set aside.
- In a mixing bowl, combine the cake mix, milk, and melted butter. Whisk to combine, about 1 minute.
- Add the eggs, one at a time. Mix well between each addition.
- Scoop the dough into the prepared liners filling 2/3 full.
- Bake for 12 to 15 minutes, or until a toothpick comes out clean.
- Cool the cupcakes completely.
Fill the cupcakes:
- Once the cupcakes have cooled completely, cut the center out of each cake. I use the large side of a piping tip, but you could also use a paring knife to cut out a cone shape.
- Reserve the cup out pieces of cake.
- Fill each cupcake with roughly 1 tablespoon of raspberry filling.
- Top with the cut out cake pieces and press down gently to secure.
For the frosting:
- Pour the white chocolate pieces into a microwave safe dish.
- Heat on the defrost setting for one minute.
- Let the chocolate sit for 2 to 3 minutes.
- Stir until smooth and no clumps remain, heating an additional 15 seconds if needed. Set aside.
- Place the butter into the bowl of an electric mixer fitted with the paddle attachment.
- Beat at low speed for 2 minutes, or until the butter has been whipped well.
- Scrape the sides of the bowl with a spatula.
- Add the melted white chocolate and continue to mix on low speed until fully combined, about 1 minute.
- Scrape the sides of the bowl and add the powdered sugar, one cup at a time, along with the salt.
- Stir in the heavy cream and vanilla.
- Turn the speed of the mixer to medium and allow the frosting to mix for 5 minutes, scraping once halfway through.
- Spread or pipe onto your cooled cupcakes.
Notes
- I use a 1M tip (affiliate) to pipe frosting onto cakes and cupcakes.
- Use a large cookie scoop (affiliate) for even cupcake sizes and less mess.
Equipment
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
