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Raspberry White Chocolate Buttercream Cupcakes Recipe

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Raspberry White Chocolate Buttercream Cupcakes Recipe

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    Cuisine:

    Directions

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    Ingredients :

  • 1 (18.25 ounce) package vanilla cake mix
  • 1 cup water
  • ⅓ cup vegetable oil
  • 3 eggs
  • 8 ounces fresh raspberries
  • 1 tablespoon water
  • 3 tablespoons white sugar
  • 1 tablespoon cornstarch
  • ¼ cup water
  • 2 cups white chocolate chips
  • 1 cup butter
  • 5 cups confectioners' sugar
  • 2 tablespoons milk, or as needed
  • Methods :

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).

  • Step 2

    Grease 24 muffin cups or line with paper liners.

  • Step 3

    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.

  • Step 4

    Spoon batter into prepared muffin cups, filling them about 2/3 full.

  • Step 5

    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.

  • Step 6

    Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.

  • Step 7

    Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.

  • Step 8

    Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.

  • Step 9

    Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.

  • Step 10

    Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.

  • Step 11

    Spoon about 2 teaspoons raspberry filling into each cupcake.

  • Step 12

    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.

  • Step 13

    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.

  • Step 14

    Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.

  • Step 15

    Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over cupcakes.

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