Preheat oven to 350°F. Line cupcake pan with cupcake liners. Mix first five ingredients in a large bowl until smooth. Batter will be thick. Scoop one heaping ice cream scoopful of batter into each liner.
Bake for 21 minutes. Top of cupcake should feel spongy when it’s ready. Completely cool on cooling racks.
Melt raspberry jam in a double boiler until it’s a smooth consistency. Spread one to two teaspoons of melted jam onto the top of each cupcake.
Melt white chocolate in double boiler. Drizzle chocolate over the tops of the cupcakes.
Put cupcakes in the freezer for 20 minutes or until raspberry glaze has set.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.