Ingredients
Serves: 12
~ FOR THE CUPCAKES ~
2 cups frozen raspberries
2 bars of white chocolate (I used 2 bars of Ghirardelli (4 oz each)
2 Tablespoons lemon juice
1/4 cup softened butter
1 cup sugar
2 large eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 cup milk
~ FOR THE ICING ~
8 oz package of softened Cream Cheese
7 oz jar Marshmallow Cream
1/3 cup of Fresh Raspberries, chopped
Preparation
