White Chocolate Raspberry Cheesecake Cupcakes

These delightful treats were created quite by accident, but will definitely stick around in our house!  Below is the white cupcake with a white chocolate raspberry cheesecake filling and a white chocolate icing. These guys sure do not disappoint!

White Chocolate Raspberry Cheesecake Cupcakes

Cupcake:

1 pkg white cake mix or any white cake recipe + ingredients listed

Filling:

1 pkg frozen raspberries

1 8 oz block cream cheese

1/2 cup powdered sugar

2 oz white chocolate

1 tsp milk

Icing

1 small pkg white chocolate instant pudding mix

1/2 cup + 1 tsp milk

2 oz white chocolate

1 cup whipped cream

Directions:

1. Make cupcakes according to directions. I find that filling the cup 3/4 of the way full and baking at 325 F makes a bigger and better cupcake.  Let cupcakes cool completely.

2. Use a mixer to combine powdered sugar and cream cheese. Microwave 2 oz white chocolate and 1 tsp milk for 30 seconds. Stir until chocolate is completely melted and combine with cream cheese. Stir in raspberries. 

3. Combine 1/2 cup milk and white chocolate pudding mix until mixture is thick. Microwave 2 oz white chocolate and 1 tsp milk for 30 seconds. Stir until chocolate is completely melted and combine with pudding mixture. Fold in whipped cream

4. Using a table knife, cut a circular center from the top of the cupcake, about 2/3 the depth of the cupcake, and remove cake piece. Cut off the top of the piece and save. Fill the center in the cupcake with raspberry filling and replace the top of the cup cake. 

5.  Pipe icing on cupcake.