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Cupcakes

White Chocolate Chip Raspberry Cupcakes

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  • Hands-On Time: 40 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: 20 cupcakes
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 package Duncan Hines® Classic White Cake Mix
  • ⅔ cup milk
  • ⅓ cup vegetable oil
  • 3 egg whites
  • 2 Tbsp. all-purpose flour
  • 1 cup white chocolate chips
  • 2 container (6 oz. each) fresh raspberries
  • 1 container Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
  • 4 drops red food color
  • 2 drops blue food color
  • White chocolate curls, optional

Baking Instructions

  1. Preheat oven to 350°F. Place 20 paper liners in muffin pan(s).
  2. Prepare cake mix with milk, oil, egg whites and flour in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Stir in white chocolate chips by hand. Spoon batter evenly into prepared pan(s). Gently press 2 to 3 raspberries into center of each cupcake.
  4. Bake 18 minutes or until toothpick inserted in center comes out clean.
  5. Cool cupcakes completely on wire rack
  6. Blend frosting with reed and blue food colors.
  7. Spread frosting on cupcakes. Garnish with remaining fresh raspberries and if desired, white chocolate curls.

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Tips

Dairy allergies

Dairy allergies

As a mom of a child with severe dairy allergies, Duncan Hines cake mixes and frosting have been a lifesaver. We makes cookies, cakes and even smores (use the chocolate frosting to replace candy bar chocolate on a graham cracker with toasted marshmallow). Thank you Duncan Hines!!!


Check ingredient amounts

Check ingredient amounts

Your lemon crumb cake was awful. I'm sure the 11/3 c. water was incorrect. The batter was much too thin and the crumbs sank to the bottom. Better take a look at the recipe.





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