White Chocolate Raspberry Cupcakes

By carvalhohm

Ingredients

• 1 pkg. Duncan Hines® Classic White Cake Mix
• 3 large egg whites
• 2 tbsp. vegetable oil
• 1 1/3 cups water
• 1 can Duncan Hines® Frosting Creations™ Frosting Starter
• 1 packet Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix
• 1/2 cup Duncan Hines® Comstock® Raspberry Pie Filling
• White chocolate curls

Details

Servings 24
Adapted from duncanhines.com

Preparation

Step 1

Preheat oven to 350°F. Place cupcake liners in muffin pans.
Prepare cake batter as directed on package.

Pour batter into cupcake liners, filling them no more than two-thirds full.

Bake 18 to 24 minutes or until toothpick inserted into cupcakes comes out clean. Let cupcakes cool for 5 minutes, then remove from pans and cool completely.

Use paring knife or apple corer to remove a small, 1" deep circle from the center of each cupcake.

Place 1 teaspoon of Duncan Hines® Comstock® Raspberry Pie Filling in the cavity of each cupcake.

Pour packet of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.

Frost top of cupcakes with the White Chocolate Raspberry frosting you just created and garnish with white chocolate curls.

Tip:
You can fill your cupcakes with the Duncan Hines® Comstock® Raspberry Pie Filling by using a small spoon or by putting the filling in a piping bag and squeezing it into the center of the cupcake.