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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

pie crusts

pie crusts

I love to use a pie crust as a base and fill it with cookie mix. It is soooo yummy when it's done! It makes something ordinary a little more fun! :)


For the moistest cake/cupcakes ever...

For the moistest cake/cupcakes ever...

I ALWAYS add a pudding cup to my cake mixture, even if the box says that pudding is already in the mix. It has NEVER failed me and the cupcakes ALWAYS come out so moist that my kids even love to eat them without frosting!





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