It dawned on me the other day that I had never had raspberry cake before, I know, kind of random but I had just had this totally awesome cheesecake with a raspberry topping-obviously my cheat day- and I wondered why raspberry is seemingly always the supporting actor, but never the star obviously I’ve worked in production too long.
I knew I needed to remedy this by giving raspberry top billing for once and thought a raspberry cake would be an awesome way. I borrowed my strawberry cake (one of my all time favs) recipe and just translated that to my raspberry cake. I gotta be honest, I’m always a little nervous when throwing together something I’ve never had and/or made before, but let me tell you these cupcakes are super fabulous, I was not even remotely disappointed. They are so darn moist y’all, and they definitely have that raspberry flavor without being too tart, which really was my biggest concern because sour cupcakes are a big no no.
Also, this frosting, oh snap, it only has 2 ingredients, which I totally got from one of my favorite blogs Cookies and Cups here. I was completely skeptical about this frosting too, because I’ve never made one like this before, but it is totally amazing, easy peasy to make, and tastes like the lightest fluffiest white chocolate ever, drooool. The pairing of the white chocolate and raspberry couldn’t have been more perfect, these flavors complement each other sooo well these cupcakes are just calling your name 🙂
Start with your thawed out raspberries…
Then add your sugar…
Fold the sugar into your raspberries…
Then add your raspberry gelatin mix…
Then your eggs…
Then oil and water…
Then your cake mix…
Mix, mix, mix…look at that gorgeous color…
Then place into your liners…
Then into the oven to get it’s baking on… 
Okay, now for the frosting…
Into the pot…
This is what it looks like all melted…
This is after chilling in the fridge for a while..
Now time to whip the heck out of it, I originally used a whisk attachment, bad idea, the paddle attachment was much less messy…
Voila! Delicious frosting..I may or may not have taken a spoonful or twelve two…
Get in my belly…
Hello naked cupcake, you’re looking dapper…
Soo good…
- 1 Package of White Cake Mix.
- 1 Small Package of Raspberry Gelatin.
- 4 Eggs.
- 1/2 Cup of Canola Oil.
- 1/4 Cup of Hot Water.
- 1 (12 Ounce) Bag of Frozen Raspberries, Thawed.
- 1/4 Cup of Granulated Sugar.
- 1 Lb (2 Cups) of Unsalted Butter.
- 2 Cups White Chocolate Chips.
- Preheat your oven to 350 degrees F.
- Place cupcake liners into your tins and set aside.
- With a handheld or stand mixer with paddle attachment, place your thawed raspberries into your bowl, and fold the sugar into the raspberries covering them completely.
- Then add your gelatin mix, eggs, oil, hot water, cake mix and mix all together until well incorporated.
- With an ice cream scoop or spoon fill your cupcake liners 3/4 full with your batter.
- Bake your cupcakes for 12-15 minutes (I took mine out at 15) or until they spring back to the touch.
- In a medium sized saucepan place your butter and white chocolate chips.
- Melt completely both ingredients on low heat, stirring constantly.
- Once melted, remove from heat and let it cool at room temperature for about 30 minutes.
- Cover your pan with aluminum foil and place in your fridge for at least 3 hours or overnight (like I did).
- Once chilled, remove your pan from the fridge and let it sit out for 30 minutes or so, then place all of your melted chocolate chip/butter mixture into your mixing bowl and whip, whip, whip it with your handheld or stand mixer with paddle attachment until it is light and fluffy.
- Then enjoy!
- I used a 16" Wilton disposable bag with an open star tip to pipe the frosting onto my cupcakes.
So, so pretty! And they look deliciously divine, too!
Thank you so much, so sweet of you to say! You should definitely give these a whirl, they are pretty divine if I so say 😉