White Chocolate and Raspberry Cupcakes
White chocolate and raspberry cupcakes made with a moist white chocolate cake filled with raspberry filling and topped with white chocolate buttercream and raspberry syrup.
Equipment
Ingredients
White Chocolate Cupcakes
- ½ cup Butter room temperature
- 1 ⅔ cup White Granulated Sugar
- 3 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 3.3 ounces White Chocolate Pudding Mix
- 1 ⅓ cup Cold Water
- 2 ¼ cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Filling
- 12 ounce Can of Solo Raspberry Cake and Pastry filling
White Chocolate Buttercream Frosting
- 1 cup Butter room temperature
- 4 ounces White Chocolate
- 1-2 tablespoons Milk
- 4 ½ cups Confectioners' Sugar
Raspberry Syrup
- 1 cup Raspberry Syrup I like using Torani syrup; find it by the simple syrup for coffee drinks at the grocery store.)
- 2 tablespoons Corn Starch
Instructions
Raspberry Syrup - Make first so that it can cool in time for topping at the end.
- Add 1 cup of raspberry syrup to a saucepan over medium-high heat. Quickly bring to a boil while constantly whisking. Add cornstarch and continue to whisk until it thickens, then remove from heat. Allow to fully cool in the refrigerator before drizzling on top of the frosted cupcakes.
White Chocolate Cupcakes
- Preheat oven to 350℉. Line muffin pans with 24 cupcake liners.
- In a stand mixer or a large mixing bowl, cream together butter and sugar. Add eggs 1 at a time, mixing well after each addition. Add vanilla.
- In a bowl, combine cold water and pudding mix. Add to the mixing bowl.
- Sift or whisk together remaining dry ingredients to break up any lumps. Slowly add to the mixing bowl until well blended.
- Fill cupcake liners ⅔ full with batter. Do not overfill. Bake in the oven for 16-18 minutes until a toothpick inserted into the center of a cupcake comes out clean. Once done cooking, allow to cool before filling.
Filling
- Fill each cupcake with Solo raspberry cake filling. They can be filled with a filling icing tip or by cutting a small hole in the center of each cupcake, then replace the top after it's filled. Fill each cupcake just until you see the tops of the cupcakes slightly rise.
White Chocolate Buttercream Frosting
- Break up the bar of white chocolate and place in a microwave-safe bowl. Microwave for 30-60 seconds, stirring every 30 seconds until melted.
- Add butter to the mixing bowl and slowly add confectioners' sugar to the bowl until well blended.
- Add melted white chocolate and blend. Add 1-2 tablespoons of milk until desired consistency.
- Frost cupcakes after each is filled with raspberry filling.
Nutrition
Calories: 389kcalCarbohydrates: 65gProtein: 2gFat: 14gCholesterol: 55mgSodium: 363mgFiber: 1gSugar: 50g