White Chocolate Raspberry Cupcakes
Time to hit the slopes with these fun white chocolate raspberry cupcakes.
I added some surprises to this cupcake with white chocolate chips and coconut. I also decided to fill the cupcakes with raspberry preserves. These white chocolate raspberry cupcakes are my nod to the Hostess Raspberry Coconut Zingers that I love.
You can find the vintage skiers at Bake It Pretty. You can also purchase the trees at Bake It Pretty. The Deer were from Michael’s.
White Chocolate Raspberry Cupcakes
Yield:
Makes 24 Cupcakes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Ingredients
For the White Chocolate Raspberry Cupcakes:
- white cake mix (15.25 ounces)
- 1 cup water
- 1/2 cup vegetable or canola oil
- 3 eggs
- 1 cup white chocolate chips
- 1 cup coconut
- 1 cup seedless raspberry preserves
For the Fluffy White Frosting:
- 1 cup butter, softened
- 5 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1 cup coconut
- Optional: snowflake sprinkles and various cupcake toppers
Instructions
For the White Chocolate Raspberry Cupcakes:
- Preheat oven to 350 degrees.
- Line 24 muffin cups with cupcake liners.
- Place cake mix, water, oil and eggs in a mixing bowl.
- Mix on medium speed until combined and creamy.
- Add the white chocolate chips and coconut.
- Stir to combine.
- Using an ice cream scoop divide cake batter.
- Bake 20 minutes or when a toothpick inserted into the center comes out clean.
- Cool cupcakes in pan 10 minutes.
- Remove from pan and cool completely on a wire cooling rack.
- Fill a piping bag with raspberry preserves fitted with a #12 piping tip.
- Insert tip into cupcake and fill until the cupcake just starts to bulge.
For the Fluffy White Frosting:
- Beat butter until fluffy.
- Add confectioners' sugar 1 cup at a time adding the vanilla and milk in between.
- Beat until light and creamy (about 5 minutes).
To Assemble the Pull Apart Cupcakes:
- Line cupcakes up to make a ski run.
- Add some frosting to the first two back rows.
- Insert toothpicks into the cupcakes in the two back rows.
- Take 6 cupcakes out of their wrappers.
- Cut the tops off of 3 cupcakes.
- Place 3 full size cupcake on top of the back row of cupcakes and the cupcake tops on top of the second to the last row of cupcakes.
- Make sure all the cupcake are as close as possible.
- Starting at the top and working your way down add frosting one row at a time.
- Once all the frosting has been applied, use an off set spatula and carefully spread to make it appear to be one cake.
- Add accent pieces, sprinkle with coconut and snowflake sprinkles.
Sheryl, this is fabulous and what a great dessert idea to celebrate the upcoming Olympics, too! 🙂 Love it so much! Pinning and sharing – have a happy Tuesday!
Thanks Cindy.
Hi Sheryl. I have been looking for an easy white chocolate raspberry recipe for a baby shower. These look great! I have an allergy to coconut so would they come out ok without the coconut??
Hi Toni,
Yes, these cupcakes will still delish without the coconut! 🙂