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Raspberry White Chocolate Cupcakes

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.
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Assembly Time 20 minutes
Total Time 45 minutes
Servings 24
Author Jesseca

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
  • 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.