Raspberry Cream Cupcakes

Okay this is the last cupcake recipe I’ll be posting for a while! In case you missed them, here are the links to the lemon ones and the chocolate ones. My mom made the cupcake part and I did the raspberry cream frosting. These were definitely my favorite cupcakes of the three types!

1 (18.25-ounce) box white cake mix (recommended: 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
Polner’s raspberry jam (pure fruit)
12 ounces fresh or frozen raspberries (thawed)
1 cup heavy whipping cream
1/3 cup powdered sugar

Cupcakes
Beat cake mix, water, egg whites , butter, and extract with an electric mixer for 2 minutes. Spoon 1/3 cup batter into each lined muffin tin. Spoon some raspberry jam on the top of each one and swirl the jam into the batter. Bake at 350 degrees for about 15 minutes. Let cool.

Raspberry Cream “Frosting”
Mash raspberries. Beat heavy whipping cream and powdered sugar together (in a cold metal bowl and cold beaters) until firm peaks form. Gently fold in raspberries. Pipe onto cupcakes and garnish with additional raspberries as desired.

Yields 18 cupcakes