Raspberry Cream Cupcakes

Today I going to tell you about Giada's delicious raspberry cream cupcakes. I made them about a month ago and thought I should share them with the world. For these cupcakes you need:

• 1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
• 1 1/3 cups water
• 3 large eggs whites
• 2 tablespoons unsalted butter, melted
• 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
• 1 cup heavy whipping cream
• 1/3 cup powdered sugar, plus additional for dusting

Before you do anything else, preheat your oven to 350 degrees fahrenheit, and line 18 muffin cups with muffin papers.

In a large bowl, with an electric mixer, beat your cake mix, water, egg whites, melted butter,  almond extract and vanilla extract until well mixed. Then putting 1/3 cup of batter in each liner, bake the cakes till they are very pale gold on top, about 15 minutes.

While waiting for the cupcakes to cool completely, mash 1 1/2 containers of raspberries in a medium bowl. In a large bowl, beat cream and 1/3 cup of powdered sugar till stiff peaks form. Fold the mashed raspberries into the whipped cream.

Finally, remove the wrappers from the cupcakes and cut the tops off each one. Spoon the raspberry whipped cream atop the bottom piece and put the top back on. Dust with powdered sugar and serve with remaining berries.

These scrumptious cupcakes are a sophisticated desserts. The creaminess of the whipped cream, and the light fluffiness of the moist cake, is a combination everyone needs.


De Laurentiis, Giada. "Raspberry Cream Cupcakes." Foodnetwork.com. Television Food Nework, 2016. Web. 30 Sept. 2016. <http://www.foodnetwork.com/recipes/giada-de-laurentiis/raspberry-cream-cupcakes-recipe.html>.