Raspberry White Chocolate Buttercream Cupcakes

Recipe View Preheat oven to 350 degrees F (175 degrees C). Prepare a muffin tin with liners or grease it well. (5 minutes)

Recipe View In a large mixing bowl, combine the vanilla cake mix, 1 cup of water, vegetable oil, and eggs. Mix on low speed until just combined, then increase speed to medium and beat for 2 minutes until smooth and creamy. (3 minutes)

Recipe View Fill each muffin liner about 2/3 full with batter. (5 minutes)

Recipe View Bake for 18 to 23 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. (20 minutes)

Recipe View Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

Recipe View To make the raspberry filling: In a blender, combine the raspberries, 1 tablespoon of water, and granulated sugar. Pulse to coarsely chop, then blend until smooth. (3 minutes)

Recipe View In a small bowl, whisk together the cornstarch and 1/4 cup of water to create a slurry. Add the cornstarch slurry to the raspberry puree in the blender and blend briefly to combine. (2 minutes)

Recipe View Pour the raspberry mixture into a small saucepan and simmer over low heat, stirring constantly, until thickened. This should take about 5 minutes. Let cool completely. (10 minutes)

Recipe View Once the cupcakes are cool, use a cupcake corer or a knife to create a small well in the center of each cupcake, about 1 1/2 inches deep and 1 inch in diameter. (10 minutes)

Recipe View Spoon approximately 2 teaspoons of raspberry filling into each cupcake well. (5 minutes)

Recipe View To make the white chocolate buttercream: Place the white chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted and smooth. Be careful not to overheat. (3 minutes)

Recipe View In a large mixing bowl, beat the softened butter until light and fluffy. Gradually add half of the confectioners' sugar, then the melted white chocolate, and 2 tablespoons of milk. Beat until smooth and creamy. (5 minutes)

Recipe View Slowly add the remaining confectioners' sugar, beating until fully incorporated. If the frosting is too thick, add more milk, 1 teaspoon at a time, until you reach your desired consistency. (3 minutes)

Recipe View Frost the cupcakes with the white chocolate buttercream using a piping bag or a knife. Drizzle any remaining raspberry filling over the tops of the frosted cupcakes for an elegant touch. (15 minutes)