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Raspberry Cream Cupcakes Recipe

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This recipe for Raspberry Cream Cupcakes, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie Bader

Category:
Category:

Ingredients:  
Ingredients:  
1 box white cake mix (Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large egg whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
12 ounces fresh raspberries, cut in half or 16 ounces fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Directions:
Directions:
Preheat oven to 350.
Line 18 muffin cups with muffin papers. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups. Bake until the cupcakes are pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack. Using a fork, coarsely mash the raspberries in a medium bowl. Beat the cream and 1/3 cup powdered sugar in a large bowl until firm peaks form, fold in the mashed raspberries into the whipped cream. Remove the muffin papers from the cupcakes and cut the tops off each cupcake, spoon the raspberry whipped cream atop the cupcake bottoms, place the cupcake tops on the cupcakes and dust with more powdered sugar.

Personal Notes:
Personal Notes:
If you want you can remove a small scoop of cupcake from the bottom of the cupcake and then put the raspberry whipped cream on.

 

 

 

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