Raspberry White Chocolate Buttercream Cupcakes Recipe

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Raspberry White Chocolate Buttercream Cupcakes
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Ingredients
13
Count
Nutrition
4874
Calories
Total time
55
Minutes
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Ingredients:

  • 1 (18.25 oz) package vanilla cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 tbsp water
  • 3 tbsp white sugar
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 1 cup butter
  • 5 cups confectioners' sugar
  • 2 tbsp milk , or as needed

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease 24 muffin cups or line with paper liners.
  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.
  4. Spoon batter into prepared muffin cups, filling them about 2/3 full.
  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.
  6. Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
  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.
  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.
  9. Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.
  10. Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.
  11. Spoon about 2 teaspoons raspberry filling into each cupcake.
  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.
  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.
  14. Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.
  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4874.06 Kcal (20407 kJ)
Calories from fat 1772.24 Kcal
% Daily Value*
Total Fat 196.92g 303%
Cholesterol 497.65mg 166%
Sodium 858.3mg 36%
Potassium 825.29mg 18%
Total Carbs 786.7g 262%
Sugars 596.73g 2387%
Dietary Fiber 7.98g 32%
Protein 23.71g 47%
Vitamin C 29.5mg 49%
Vitamin A 1.1mg 38%
Iron 7.3mg 41%
Calcium 237.5mg 24%
Amount Per 100 g
Calories 358.91 Kcal (1503 kJ)
Calories from fat 130.5 Kcal
% Daily Value*
Total Fat 14.5g 303%
Cholesterol 36.65mg 166%
Sodium 63.2mg 36%
Potassium 60.77mg 18%
Total Carbs 57.93g 262%
Sugars 43.94g 2387%
Dietary Fiber 0.59g 32%
Protein 1.75g 47%
Vitamin C 2.2mg 49%
Vitamin A 0.1mg 38%
Iron 0.5mg 41%
Calcium 17.5mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 113.1
    Points
  • 138
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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