Description
Luscious Raspberry Cream Cupcakes blend sweet summer berries with silky buttercream for an irresistible dessert. Delicate cake layers and tangy fruit create a perfect harmony that will delight your taste buds with each heavenly bite.
Ingredients
Scale
Main Ingredients:
- 1 (18.25 ounces/517 grams) box white cake mix (Duncan Hines Moist Deluxe)
- 3 large egg whites
- 2 (6 ounces/170 grams) containers fresh raspberries
- 1 cup (240 milliliters) heavy whipping cream
Liquid Ingredients:
- 1 1/3 cups (320 milliliters) water
- 2 tablespoons unsalted butter, melted
Flavoring and Finishing Ingredients:
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
- 1/3 cup (40 grams) powdered sugar, plus additional for dusting
Instructions
- Prepare muffin tin by inserting paper liners and heat oven to 350°F for optimal baking conditions.
- Combine cake mix, water, egg whites, melted butter, almond and vanilla extracts in a large mixing bowl, blending thoroughly with electric mixer for 2 minutes until smooth and consistent.
- Distribute batter evenly into muffin cups, filling each approximately 2/3 full.
- Bake cupcakes for 15 minutes until tops turn pale golden, then transfer to cooling rack and allow complete cooling.
- Gently crush raspberries using a fork in a medium bowl, creating a rustic, coarse texture.
- Whip heavy cream with powdered sugar until stiff peaks develop, then delicately fold crushed raspberries into the cream mixture.
- Carefully remove paper liners from cooled cupcakes and slice off their tops horizontally.
- Layer raspberry cream generously onto cupcake bases, replacing original tops and finishing with a light dusting of powdered sugar.
- Garnish serving plate with remaining fresh raspberries for an elegant presentation.
Notes
- Ensure precise mixing by beating the cake mix and ingredients for exactly 2 minutes to achieve a smooth, well-blended batter.
- Use room temperature ingredients for better incorporation and a more consistent cupcake texture.
- Test cupcake doneness by inserting a toothpick into the center; it should come out clean with minimal crumbs.
- Gently fold raspberry mixture into whipped cream to maintain the cream’s light, airy consistency and prevent deflation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg