| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 18 cupcakes |
Ingredients
- 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
Instructions
- Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
- 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.
- Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 203 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 2 g |
| Cholesterol | 22 mg |
| Sodium | 206 mg |
Reviews
Can these cupcakes be frozen?
fancy looking cupcake and very tasty! served on a cake platter. I used both a muffin tin for one batch and aluminum foil muffin cups for another – definitely use a tin. the cups did not make as nice a shape.
So easy and so good! I’m not a baker and this was perfectly easy. Very light treat!
My mom made these cupcakes for me to bring on the first day of 7th grade as the “new kid” in school. She thought it would be a good way for me to make friends. Halfway through the school year, I thought I was going to be an idiot carrying around this huge container with 2 dozen cup cakes but jokes on me because they didn’t even make it out of home room. Everyone loved them. Now 15 years later, I’m still making these cupcakes for family get togethers. Sometimes I use different flavor cake mix to switch it up. Or I use strawberries instead of raspberries. Sometimes I even add a dash of lemon juice/zest for a bright twist on a family fav.
Back in 2006 (apparently when this was a new recipe, judging by review dates), 18+ oz was the size of cake mixes. Now, thanks to deceptive practices to disguise price increases, boxed cake mixes are 15+ oz.
Great easy recipe! Done it with the strawberries and raspberries and highly suggest the raspberries!
My whole family absolutely loved this recipe!!! Perfect Valentines Day dessert
Loved it! Tasted great! I even ate it for a few days after and still tasted amazing!
does anyone know if the 18.25 oz box is a mistake because I can only find 15.25 boxes….thanks
These were perfect and a huge hit