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Raspbery Cream Cupcakes
Author
Leigh Anne Wilkes
Ingredients
1
white cake mix
I like to use Duncan Hines Moist Deluxe
1 1/3
C
water
3
large egg whites
2
TBSP
unsalted butter
melted
2
tsp
almond extract
2
tsp
vanilla extract
2
6-ounce containers fresh raspberries, or one bag of frozen raspberries, thawed and drained
1
C
heavy whipping cream
1/3
C
powdered sugar
plus additional for dusting
Instructions
Makes between 18-20 cupcakes
Line muffin tins with liners
Preheat the oven to 350 degrees F
In your mixer beat the cake mix, water, egg whites, melted butter, and extracts in a large bowl for 2 minutes, or until the batter is well blended
Place about 1/3 C of batter in each cupcake liner
Should be about 2/3 full
Bake the cupcakes until they are very pale golden on top, about 15 minutes
Cool the cupcakes completely
Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl
In your mixer beat the cream and 1/3 cup of powdered sugar until firm peaks form
Fold the mashed raspberries into the whipped cream
Remove the muffin papers from the cupcakes and cut the tops off of each cupcake, about 1/2 inch down
Spoon the whipped cream mixture onto the cupcake bottoms
Place the cupcake tops on the cupcakes
Sprinkle with powdered sugar and serve with the remaining berries if using fresh