This is one of my favorite cake combos in cupcake form. I combined a couple of different recipes for this and they came out great. These are probably my favorite homemade cupcakes ever.
Raspberry-Filled CupcakesFlour for dusting the pans
1 package (18.25 ounces) plain white cake mix
1 cup whole milk
1 stick melted butter
3 large eggs
2 tablespoons pure vanilla extract
Seedles raspberry preserves
Fresh raspberries, for decoration (optional)
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Place the cake mix, milk, melted butter, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly into 24 muffin paper lined muffin tins. Place the pans in the oven side by side on the middle rack of the oven. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 18 to 20 minutes. Allow to cool completely, 30 minutes more. Cut a cone shape out of the top of each cupcake and fill with a tablespoon of seedless raspberry preserves and a tablespoon of the frosting. Put the cone-shaped cut-out on top of the filling, frost the cupcake and top with a raspberry. Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.
White Chocolate Cream Cheese Frosting
12 ounces white chocolate chips
8 ounces cream cheese, at room temperature
8 tablespoons butter, at room temperature
2 teaspoon vanilla extract
4 cups confectioners' sugar, sifted
Place the white chocolate in a small glass bowl in the microwave oven on high power for one minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.
Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds.
Add the vanilla extract and two cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, one minute more, adding up to ½ cup more sugar if needed to make a spreadable consistency.