RECIPE: Vanilla Rasperry Cupcakes with White Chocolate Buttercream

 

 It seems I have been posting more recipes than crafts lately. I think it's because we are minimizing our "junk" and I am trying to craft with purpose more and decide if that project has a place in our home long term.

 

But, I won't ever let you down when it comes to baking!

 

This is the best cupcake recipe I have ever made. The richness of the white chocolate buttercream frosting and the tartness of the raspberry filling go wonderfully together.

 

RASPBERRY WHITE CHOCOLATE BUTTERCREAM CUPCAKES

(by Allrecipes)

 

1 (18.25 ounce) package VANILLA CAKE MIX

1 cup WATER

1/3 cup VEGETABLE OIL

3 EGGS

 

for filling:

8 oz FRESH RASPBERRIES

1 tbsp WATER

3 tbsp WHITE SUGAR

1 tbsp CORNSTARCH

1/4 cup WATER

 

for frosting:

2 cups WHITE CHOCOLATE CHIPS

1 cup BUTTER

5 cups POWDERED SUGAR

2 tbsp MILK, or more as needed

 

STEP 1: Preheat oven to 350 degrees. Line muffin pan with paper cups.

 

STEP 2: 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.

 

STEP3: Spoon batter into prepared muffin cups, filling them about 2/3 full. Bake until lightly browned and toothpick inserted in the center comes out clean, 18-23 minutes. Cool cupcakes in pan for 5 minutes and then transfer to cooling rack.

 

STEP 4: 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 5: 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 6: Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.

 

STEP 7: Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter. Fill each cupcake with 2 tsp of the filling. (I used a cannoli form to get perfect circles in each one).

 

STEP 8: 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 9: 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 10: Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.

I spread frosting on some and topped them with coconut and the others I piped the frosting on. I used some leftover raspberries for garnish.

 

It looks like there was a lot involved with these cupcakes...but each step is easy to do while the cupcakes are baking so by the time they cool, it's time to decorate and enjoy:)