Raspberry Cream Cupcakes

Raspberry Cream Cupcakes

Published on January 11, 2016 | By

Ingredients

  • 1 box white cake mix (one with pudding added is best)
  • 1 1/3 c. water
  • 3 large eggs
  • 2 T. butter, melted (unsalted)
  • 2 t. almond extract
  • 2 t. vanilla extract
  • Filling:
  • 1 1/2 c. fresh raspberries, coarsly mashed (or 2 c. fresh strawberries, coarsely chopped)
  • 1 c. heavy whipping cream
  • 1/3 c. powdered sugar, plus more for dusting

Instructions

  1. Line muffin cups with paper liners. Preheat oven to 350°.
  2. Beat all ingredients with an electric mixer for 2 min. Using about ⅓ cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
  3. Bake cupcakes for about 15 minutes, until they are very pale golden on top. Watch them closely. Cool completely on a cooling rack.
  4. For the filling Beat the cream and ⅓ cup powdered sugar in a large bowl until peaks form (the cream beats faster if it is well chilled). Fold in the mashed raspberries.
  5. To assemble, remove the paper liners from the cupcakes and cut the tops off of each one. Spoon the raspberry whipped cream onto the cupcake bottoms, and replace the tops. Dust with more powdered sugar and serve.
  6. *This also makes a really yummy layer cake. Just follow the box instructions for 2 round cake pans and use raspberry jam (or strawberry) for the filling and top with the whipped cream. Garnish with fresh berries and powdered sugar. Happy baking!
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