White Chocolate Raspberry Cupcakes

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White Chocolate Raspberry Cupcakes
  • Prep 45 min
  • Total 1 hr 45 min
  • Servings 24
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White chocolate, fresh raspberries and Betty Crocker™ Super Moist™ vanilla cake mix are the key ingredients in creating our deliciously moist raspberry cupcakes. For special bridal showers or birthday parties, monogram each cupcake with the guest of honor's
By Cheri Liefeld
Updated Feb 22, 2012



  • 1 package (6 oz) white chocolate baking bars, chopped
  • 1/2 cup butter, cut into pieces
  • 1 box Betty Crocker™ Super Moist™ vanilla cake mix
  • 3 eggs, separated
  • 1 1/4 cups water


  • 1 cup milk chocolate chips (6 oz)
  • 1 package (6 oz) white chocolate baking bars, chopped


  • 1 container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting
  • 1 cup powdered sugar
  • 1/2 cup fresh raspberries


  • 1
    Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Place mini paper baking cup in each of 12 mini muffin cups.
  • 2
    In medium microwavable bowl, microwave 6 oz white chocolate and the butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until softened and mixture can be stirred smooth. Cool slightly. In medium bowl, beat egg yolks with whisk. Add spoonful of white chocolate mixture to yolks; stir with whisk. Stir in remaining white chocolate mixture.
  • 3
    In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form.
  • 4
    In large bowl, beat cake mix, water and white chocolate-egg yolk mixture with electric mixer on medium speed until smooth. Fold in egg whites. Spoon 1/4 cup batter into each regular-size muffin cup. Divide remaining batter among mini muffin cups, using about 1 tablespoon in each.
  • 5
    Bake mini cupcakes 10 minutes, regular-size cupcakes 18 minutes, or until firm to the touch. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • 6
    Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. On sheet of cooking parchment paper, spoon melted chocolate into 24 (1-inch) round disks. Let stand until hardened.
  • 7
    In another small microwavable bowl, melt 6 oz white chocolate uncovered on High about 1 minute, stirring once, until softened and chocolate can be stirred smooth. Spoon three-fourths of the melted white chocolate into decorating bag fitted with small round tip; pipe 24 desired initials onto sheet of cooking parchment paper. Let stand until hardened. Peel initials off parchment paper. Reheat remaining white chocolate left in microwavable bowl; brush small amount of melted chocolate on back of each initial to adhere to each milk chocolate disk.
  • 8
    In medium bowl, mix frosting, powdered sugar and raspberries. Spoon into decorating bag fitted with tip #4PT; pipe frosting on regular and mini cupcakes. Top each with chocolate disk.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of milk chocolate disks with white chocolate initials, use other colors to match your party decor. Tint white chocolate with food color, or look for candy coating melts or coating wafers in various colors at your local craft or baking supply store.
  • tip 2
    Wrap festive ribbon around each cupcake. For cupcakes given as party favors or gifts, wrap in cellophane first.


Nutrition Facts are not available for this recipe
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