By flavoring the oats with apple butter and chai tea instead of sugar, you can cut calories without sacrificing a full serving. Try topping it with toasted nuts, a diced banana, or fresh blueberries if you feel like it needs a little bit extra. Serve the meal cold or heat it briefly in the microwave.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 24 |
| Yield: | 2 dozen cupcakes |
Ingredients
- 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
Instructions
- Preheat the 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 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 the cupcakes.
- If using a piping bag and decorative tip to ice the cupcakes, make sure that the white chocolate is completely melted and there are no small chunks.
Nutrition Facts
| Calories | 393 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 222 mg |
| Sugars | 48 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was sooo good but I found the frosting was too wet therefore I had to add more sugar making a bigger batch then needed
I made a mini cupcake version of these for my niece’s wedding. People ate them all up! I didn’t get to sample any of them because I was running around but the feedback that I got was that they were a ‘perfect combination of sweet and tart’!!
I didn’t make the icing, but the cupcakes were delicious. Next time I will make them with a cream cheese/whipped cream frosting because I think that would be better than white chocolate.
This recipe was so easy! The only change I made it that I only used 4 cups of powdered sugar for the frosting instead of 5. Will definitely make this again!
Frosting was hard to spread
I added about a tablespoon more of the cornstarch to the raspberry sauce suggested by another reviwer and I was glad I did. Not sure if it’s just me but I had a lot of the white chocolate frosting left over. I will probably make half the amount next time. But this is a great recipe, everyone loved these.
My family said they were the best I’ve ever done and I bake a lot, so thank you for the recipe.
I made this with Strawberries instead of raspberries. It turned out amazingly!
Wonderful
I made these with chocolate cake instead and they were amazing! Love the frosting!! Tweaked the filling a bit and instead of cutting out the middle I used a syringe to fill them! Delish!
The cake was very dense. I would suggest sifting the flour 3 times. Made way too much frosting Overall great taste.
Great recipe! I doubled the cornstarch and that was perfect! Should have taken them out of my oven just a minute earlier (17 min.) but they are still moist and fluffy! Could have used a little more raspberry filling. They are yummy and pretty!
These were great. I normally don’t like icing, but this one was good. I only needed half of the icing.
I added a little more cornstarch based on reviews
I made these last night just for dessert and we loved them. I used raspberry jam for the filling. I also made the icing a drizzle and the cupcakes did not need much icing. I made my own cake batter instead of using a box of cake mix. They were so good and will totally make them again.
I made this with strawberry instead of raspberry as I was out. The cupcake and berry sauce were sublime. However the icing was far too sweet for my sister, hubby, and even my 3 year old nephew. My 4 year old daughter had no complaints, but the rest of us ate our cupcakes with a good 3/4 of the icing removed. I strongly suggest a different icing, or cutting down on the amount of icing per cupcake for this one.
These are so good. Now I did use strawberries instead of raspberries. Everyone loved them.
These were a huge hit, I changed things just a tiny bit..added a package of white chocolate pudding to the cake mix, resulted in super moist and tasty cupcakes! Even my sister who hates icing, loved the icing on these, and they disappeared quick!
My family and friends love this recipe. I have made it in cupcake and 9in cake form. I also never tried making the filling. I always cheated and used store bought pie filling, but nonetheless, this recipe is delicious.
Brought into work for a co-worker’s birthday and everyone loved it. The cake itself was good, but the frosting was too sweet in my opinion. Making the cake was easy. There wasn’t enough raspberry filling–I’d suggest making a 1.5x the suggested amount. I also had issues with the frosting hardening slightly and looking dry, so I added more milk. To frost the cupcakes, I put the frosting in a plastic sandwich bag and cut the tip off one of the bottom edges to pipe. Topped each cupcake off with a fresh raspberry.
I made these cupcakes and the icing for my daughter’s first birthday. The guests were all family, including my baking critic Aunt. My Aunt and Grandmother owned a bakery in NYC for over 20 years. These were at hit. I followed the recipe exactly, except I strained the seeds from my raspberry filing and I used heavy whipping cream in place of milk for the frosting. I piped the frosting onto the cupcakes and used the leftover frosting for my daughter’s smash cake. Amazing! I used an apple corer to cut out the cupcake center which worked perfectly. The filing set up perfect. It stayed in place, no sinking. These were really lovely to serve and impressed my family.