White Chocolate Raspberry Cupcakes

I made these for my little girl's birthday, which was on Easter.

Not only are they delicious, they turned out so cute!

You start with a GF cake mix, which cuts out a lot of work, and usually guarantees that they will always turn out!

White Chocolate Raspberry Cupcakes

1 cup white chocolate chips

6 T. butter, cubed

1 pkg. GF white cake mix

1 cup milk

3 eggs

1 t. vanilla

1 cup raspberries, fresh or frozen, thawed and drained

In a microwave safe bowl, combine the chips and the butter. Microwave at 70% power until melted; stir until smooth. In a large mixing bowl, combine the cake mix, milk, eggs, vanilla, and melted chips; beat on low speed for 30 seconds. Beat on medium speed for 2 min. Fold in the raspberries.

Fill paper-lined muffin cups 3/4 full. Bake at 350 for 15-20 min. or until a toothpick comes out clean. Cool for 10 min. before removing from pans to wire racks to cool completely.

Frost with your favorite frosting.

*I used green food coloring and put about 2 cups of coconut into a ziplock bag and dyed the coconut to look like grass. Dump into a bowl. After frosting the cupcakes, I immediately dipped the top of the cupcake into the coconut and place 3 jellybeans on top. Happy Easter!