White Chocolate Raspberry Cupcakes

I have made these a couple times, and each time they turn out better and better.  I love using fresh ingredients to decorate my cupcakes, because they are pretty (and they taste better too!) and I don't want to kill the flavor of the cupcake with more sugar, be it from candy or sprinkles.

I hope you enjoy these cupcakes as much as I do!!

White Chocolate Raspberry Cupcakes

Makes: 24 cupcakes

Ingredients:

• 1 White Cake box mix (and the ingredients called for)
• 2 Pints Raspberries (for decoration)
• 12 oz Seedless Raspberry Jam
• 2 Cups White Chocolate Chips
• Vanilla Frosting (You will probably need 2 containers)

Directions:

1. Preheat oven to 350 degrees
2. Mix cake batter as directed on package and add the Raspberry Jam
3. Fill cups 2/3 full and bake for 10 minutes
4. Pull the cupcakes out of the oven and sprinkle with 8-10 Chocolate Chips
5. Bake for another 10 minutes
6. Let the cupcakes cool before icing with the Vanilla Frosting
7. Decorate with Raspberries and White Chocolate Chips.

*I have ran into a problem with the Chocolate chips sinking to the bottom, so you can also try melting the chocolate and mixing it into the batter and then quickly filling the cups.

**Please note the jam will make the cupcakes a little sticky to touch, so limit actually touching the tops.

Enjoy!