Raspberry Bliss Cream Cupcakes
Indulge in the delightful combination of fluffy white cake and luscious raspberry whipped cream with these Raspberry Bliss Cream Cupcakes. Perfect for any special occasion or simply a sweet treat, these cupcakes are as visually stunning as they are delicious. The infusion of almond and vanilla extracts enhances the flavor while the fresh raspberries add a refreshing twist. Topped with airy whipped cream and dusted with powdered sugar, these cupcakes are sure to impress your family and friends!
18
Servings
133
Calories
9
Ingredients
Ingredients
White cake mix
18 1/4 ounces (Use a recommended brand like Duncan Hines Moist Deluxe.)
Water
1 1/3 cups (Use at room temperature.)
Large egg whites
3 (Separate from yolks.)
Unsalted butter
2 tablespoons (Melted.)
Almond extract
2 teaspoons (None.)
Vanilla extract
2 teaspoons (None.)
Fresh raspberries
12 ounces (Cut in half; can substitute with 1 (16-ounce) container of fresh strawberries, coarsely chopped.)
Heavy whipping cream
1 cup (None.)
Powdered sugar
1/3 cup (Plus additional for dusting.)
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2
In a large mixing bowl, combine the white cake mix, water, egg whites, melted unsalted butter, almond extract, and vanilla extract. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until the batter is well mixed and smooth.
3
Pour approximately 1/3 cup of batter into each lined muffin cup, filling them about two-thirds full.
4
Bake the cupcakes in the preheated oven for 15 to 18 minutes, or until they are very pale golden on top and a toothpick inserted into the center comes out clean. Once done, transfer the cupcakes to a wire rack to cool completely.
5
While the cupcakes cool, prepare the raspberry whipped cream: In a medium bowl, coarsely mash 1 1/2 containers of fresh raspberries with a fork. In a separate large bowl, use an electric mixer to whip the heavy whipping cream and 1/3 cup of powdered sugar together until firm peaks form. Gently fold the mashed raspberries into the whipped cream until combined.
6
Once the cupcakes have cooled, carefully remove the muffin papers and slice the top off of each cupcake. Spoon a generous amount of raspberry whipped cream onto each cupcake bottom.
7
Replace the tops back onto the cupcakes. For an elegant finish, dust with additional powdered sugar and serve with the remaining fresh berries on the side.
Nutrition Information
7g
Fat
17g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Raspberry Bliss Cream Cupcakes?
They are a delightful combination of fluffy white cake and luscious raspberry whipped cream, flavored with almond and vanilla extracts.
How many cupcakes does this recipe make?
This recipe yields 18 servings.
What is the recommended oven temperature?
Preheat your oven to 350 degrees F (175 degrees C).
What type of cake mix should I use?
Use 18 1/4 ounces of white cake mix, such as Duncan Hines Moist Deluxe.
How much water is needed for the batter?
The recipe calls for 1 1/3 cups of room temperature water.
Are whole eggs used in the batter?
No, the recipe specifically requires 3 large egg whites.
Should the butter be salted or unsalted?
The recipe calls for 2 tablespoons of melted unsalted butter.
What flavoring extracts are included?
The batter uses 2 teaspoons of almond extract and 2 teaspoons of vanilla extract.
How long should I mix the cupcake batter?
Beat the mixture on medium speed with an electric mixer for about 2 minutes until smooth.
How much batter goes into each muffin cup?
Pour approximately 1/3 cup of batter into each cup, filling them about two-thirds full.
How long do the cupcakes bake?
Bake for 15 to 18 minutes.
How do I know when the cupcakes are finished baking?
They should be very pale golden on top and a toothpick inserted into the center should come out clean.
Where should the cupcakes cool?
Transfer them to a wire rack to cool completely.
How do I prepare the raspberry filling?
Coarsely mash 1 1/2 containers of fresh raspberries and fold them into whipped cream made from heavy cream and powdered sugar.
Can I use strawberries instead of raspberries?
Yes, you can substitute with 1 (16-ounce) container of fresh strawberries, coarsely chopped.
How much heavy whipping cream is needed?
The recipe requires 1 cup of heavy whipping cream.
How much powdered sugar is used in the cream?
Use 1/3 cup of powdered sugar, plus extra for dusting the tops.
What consistency should the whipped cream reach?
The cream should be whipped until firm peaks form before adding the berries.
How are the cupcakes assembled?
Remove the muffin papers, slice off the tops, spoon the raspberry whipped cream onto the bottoms, and replace the tops.
How should I serve the cupcakes?
Dust with powdered sugar and serve with the remaining fresh berries on the side.
What is the calorie count per cupcake?
Each cupcake contains approximately 133 calories.
How much fat is in one serving?
Each serving contains 7g of fat.
What is the carbohydrate content?
There are 17g of carbohydrates per cupcake.
How much protein does each cupcake provide?
Each cupcake contains 2g of protein.
How many main ingredients are in this recipe?
There are 9 main ingredients required.
What preparation is needed for the fresh raspberries?
The 12 ounces of raspberries should be cut in half.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe.
Which chef is this recipe associated with?
The recipe is associated with Giada De Laurentiis.
What equipment is needed to mix the batter?
You will need a large mixing bowl and an electric mixer.
How many muffin cups should be lined?
Line 18 muffin cups with paper liners.