Raspberry Cream Cupcakes Recipe

Name: Raspberry Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 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; 1 (6 ounce) containers fresh raspberries, cut in half or (16 ounce) container fresh strawberries, coarsely chopped; 1 cup heavy whipping cream; 1/3 cup powdered sugar, plus additional; powdered sugar, for dusting

Servings: persons

1 (18 1/4 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
1 (6 ounce) containers fresh raspberries, cut in half or (16 ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional
powdered sugar, for dusting

1
Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
2
Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, 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.
3
Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
4
Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
5
Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 1/4 ounce) box white cake mix (recommended Duncan Hines Moist Deluxe), 1 1/3 cups water, 3 large egg whites, 2 tablespoons unsalted butter, melted, and more.

Yes, Raspberry Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Cream Cupcakes

How did you like this recipe?

Frequently Asked Questions