Almond Cupcakes with Fresh Raspberry Frosting

Recipes » Desserts » Cakes

Very moist and flavorful cupcake. Very refreshing too!

"I wrote in the frosting prep "the first four ingredients" which start at the 1/2 cup butter" - Tldcoupons

Yield: 24 Servings Ready in 1 hours

Cuisine: DessertMain Ingredient: Almond

(5, 1) 100% would make again (reviews)

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Recipe
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Ingredients

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Original recipe makes 24 Servings

1 (15.25 oz) packagebetty crocker white cake mix

1 cupAll purpose flour

1 cupwhite sugar

3/4 tspsalt

1 1/3 cupswater

1 cupSour cream

2 Tbspvegetable oil

2 tspalmond extract

4 egg whites

1/2 cupbutter; softened

1/2 cupfresh raspberries

1 tspvanilla extract

1/8 tspsalt

1 (16 ounce) packagePowdered sugar

Almond Cupcakes with Fresh Raspberry Frosting Preparation

Preheat oven to 325 degrees F. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond extract, and egg whites. Beat with an electric mixer on low until all the ingredients are mixed, about 3 minutes. Pour the batter into prepared cupcake pan and bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17-20 minutes. Cool completely before frosting.

Frosting Prep:

Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.