Raspberry Filled Chocolate Cupcakes With Vanilla Buttercream Recipes

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RASPBERRY WHITE CHOCOLATE BUTTERCREAM CUPCAKES



Raspberry White Chocolate Buttercream Cupcakes image

I made these cupcakes for my step-daughter's engagement party and they were a huge hit!

Provided by Liz Bensman

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h40m

Yield 24

Number Of Ingredients 13

1 (18.25 ounce) package vanilla cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
8 ounces fresh raspberries
1 tablespoon water
3 tablespoons white sugar
1 tablespoon cornstarch
¼ cup water
2 cups white chocolate chips
1 cup butter
5 cups confectioners' sugar
2 tablespoons milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease 24 muffin cups or line with paper liners.
  • 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.
  • Spoon batter into prepared muffin cups, filling them about 2/3 full.
  • 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.
  • Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
  • Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.
  • Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.
  • Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.
  • Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.
  • Spoon about 2 teaspoons raspberry filling into each cupcake.
  • 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.
  • 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.
  • Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.
  • Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over cupcakes.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 54.1 g, Cholesterol 46.9 mg, Fat 19 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 9.1 g, Sodium 221.7 mg, Sugar 47.8 g

RASPBERRY FILLED VANILLA CUPCAKES



Raspberry Filled Vanilla Cupcakes image

Make and share this Raspberry Filled Vanilla Cupcakes recipe from Food.com.

Provided by Born with a whisk

Categories     Dessert

Time 1h20m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 13

18 ounces duncan hines moist deluxe French vanilla cake mix (1 box)
3 eggs
1/2 cup butter, melted
1 cup water
2 cups raspberries
1/3 cup sugar
1 1/4 cups water
3 tablespoons cornstarch
1 teaspoon lemon juice
1/2 cup butter
1 cup powdered sugar
1 teaspoon vanilla
2 teaspoons hot water

Steps:

  • To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
  • For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
  • To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
  • For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.

RASPBERRY-FILLED CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM



Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream image

A delicious chocolate cupcake with a gooey raspberry preserve filling, and classic vanilla buttercream icing! Top with fresh raspberries. These are cute, tasty, and great for parties!

Provided by Juliebug108

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h

Yield 12

Number Of Ingredients 13

1 ½ cups all-purpose flour
¼ cup Dutch-process dark chocolate cocoa powder
1 ½ teaspoons baking powder
⅔ cup white sugar
½ cup whole milk
½ cup vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup seedless raspberry preserves
1 ½ cups powdered sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon milk, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Sift flour, cocoa powder, and baking powder together in a bowl. Whisk sugar, milk, oil, eggs, and vanilla extract together in another bowl. Gradually add flour mixture to sugar mixture, whisking until combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
  • Place raspberry preserves into a pastry bag fitted with a round tip. Insert the tip into each cupcake and squeeze about 1 tablespoon of filling into the center of each.
  • Beat powdered sugar and butter for frosting together using a hand-held electric mixer until creamy and smooth. Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency. Frost cooled, filled cupcakes.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 49.6 g, Cholesterol 52.5 mg, Fat 18.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 6.7 g, Sodium 79.2 mg, Sugar 35.7 g

DARK CHOCOLATE CUPCAKES WITH RASPBERRY FILLING



Dark Chocolate Cupcakes With Raspberry Filling image

This dark chocolate cupcake is super easy, and the raspberry/mascarpone filling makes them devine. This recipe inspired by Giada De Laurentiis

Provided by charlyssa

Categories     Dessert

Time 55m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box dark fudge cake mix (Duncan Hines)
1 (8 ounce) container mascarpone cheese, chilled
1/2 cup frozen raspberries, thawed and drained
1/4 cup sugar, plus 1/2 cup
1 tablespoon lemon juice
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Make the cake mis as directed on the package for cupcakes. Using cupcake foil is easy clean up. bake according to package directions and let cool.
  • In a food processor combine the mascarpone cheese, raspberries, 1/4 sugar, and lemon juice. Process the mixture till smooth. Transfer the raspberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the top of the cupcake, and squeeze in the mixture till the cupcake plumps. Continue with all cup cakes.
  • In a small saucepan bring 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, dip the top of the cupcake into the icing, lightly shaking off additional icing, and allow to set.

Nutrition Facts : Calories 288, Fat 6.7, SaturatedFat 1.4, Sodium 351.3, Carbohydrate 58, Fiber 1.5, Sugar 42.4, Protein 2.6

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