Ingredients
For the Cupcakes:
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¾ tsp salt
- 1⅓ cups water
- ⅛ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 large egg whites
- 1 cup sour cream
- Raspberry jam for filling
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ tsp almond extract
- 2–4 tbsp heavy cream or milk
Instructions
- Preheat oven to 325°F (165°C). Line a muffin tin with 24 cupcake liners.
- In a large bowl, mix cake mix, flour, sugar, and salt. Add water, oil, vanilla, almond extract, and egg whites. Mix until smooth. Fold in sour cream.
- Fill liners half full. Bake for 18 minutes or until a toothpick comes out clean. Cool completely.
- Cut a small center hole in each cupcake and fill with raspberry jam.
- For frosting, beat butter until creamy. Gradually add powdered sugar and almond extract. Add cream until smooth.
- Pipe frosting onto cupcakes. Garnish with raspberries or sliced almonds.
Notes
Prep Time: 30 min
Cook Time: 18 min
Total Time: 48 min
Yield: 24 cupcakes
Calories: ~380 kcal each
Category: Dessert
Cuisine: American