Ingredients for Raspberry Cream Cupcakes
- White Cake Mix
- 1/2 cup water
- 3 large egg whites
- Unsalted Butter
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Fresh Raspberries
- Heavy Whipping Cream
- 1/3 cup powdered sugar (plus extra for dusting)
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How to Make Raspberry Cream Cupcakes
- Line a standard 12-cup muffin tin with paper liners. (You may need to bake in two batches)
- Preheat oven to 350°F (175°C).
- In a large bowl, combine one box (15.25 oz) of your favorite white cake mix, 1/2 cup water, 3 large egg whites, 1/3 cup melted unsalted butter, 1 teaspoon almond extract, and 1 teaspoon vanilla extract.
- Beat with an electric mixer for 2 minutes, or until batter is smooth and well combined.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely in the muffin tin before transferring to a wire rack.
- While cupcakes cool, coarsely mash 1 1/2 (10 oz) containers of fresh raspberries in a medium bowl.
- In a large bowl, beat 2 cups heavy cream with 1/3 cup powdered sugar until stiff peaks form.
- Gently fold the mashed raspberries into the whipped cream.
- Once cupcakes are completely cool, remove the paper liners.
- Using a serrated knife, carefully slice off the tops of the cupcakes, creating a flat surface.
- Spoon or pipe the raspberry whipped cream onto the cupcake bottoms.
- Replace the cupcake tops.
- Dust with additional powdered sugar and garnish with fresh raspberries. Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
75g
Fat
21g
Carbs
9g
