White chocolate mousse-filled moist raspberry cupcakes. Each cupcake should be iced with your preferred frosting and topped with a fresh raspberry.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 1 (18.25 ounce) package white cake mix
- 1 (3 ounce) package raspberry flavored Jell-O® mix
- 1 (12 ounce) package frozen raspberries, drained, reserving syrup
- ½ cup vegetable oil
- ¼ cup hot water
- 4 large eggs
- 1 ½ cups cold milk
- 1 (3.3 ounce) package instant white chocolate pudding mix
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Stir cake mix and Jell-O® mix together in a mixing bowl. Add thawed raspberries with syrup, vegetable oil, hot water, and eggs; beat with an electric mixer until well blended. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
- Meanwhile prepare mousse filling: Whisk cold milk and pudding mix in a bowl for 2 minutes. Place in the refrigerator until the cupcakes have finished cooling.
- Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.
- Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 184 mg |
| Sugars | 20 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |