RASPBERRY CREAM CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 18 cupcakes
Number Of Ingredients 9
Steps:
- 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.
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[email protected]These cupcakes were delicious! I will definitely be making them again.
Lucky Mlaba
[email protected]I made these cupcakes for a bake sale and they were a huge hit! Everyone loved them.
Shiv Kumar
[email protected]I'm not a huge fan of cupcakes, but these were really good. The raspberry cream filling was the perfect touch.
Md A
[email protected]These cupcakes were a little too sweet for my taste, but I still enjoyed them.
ilia msxvilidze
[email protected]I love the raspberry cream filling in these cupcakes. It's so light and fluffy.
morsalin Khan
[email protected]I made these cupcakes gluten-free and they turned out great! My friends couldn't even tell the difference.
Eli White040
[email protected]These cupcakes were a little too tart for my taste, but they were still good.
Nathoka Studio
[email protected]I've never made cupcakes before, but these were so easy to follow. They turned out great!
Halid Ebrahim
[email protected]These cupcakes were amazing! I made them for my daughter's birthday party and she loved them.
Riri Ri
[email protected]The cupcakes were a bit too dense for my liking, but the flavor was good.
Filimon Fili
[email protected]I had some trouble getting the cupcakes to rise properly. They turned out a little flat.
Jessica Allred
[email protected]The cupcakes were a little dry, but the raspberry cream filling was delicious.
UCHIHA ITACHI
[email protected]These cupcakes were a little too sweet for my taste, but they were still good. I would probably reduce the amount of sugar next time.
Terry Banda
[email protected]I've made these cupcakes several times now and they always turn out perfect. They're my go-to recipe for any occasion.
FELIX RIVERA
[email protected]These cupcakes were delicious! I made them for a bake sale and they were a huge success. Everyone loved them.
chelsey savage
[email protected]I'm not usually a fan of cupcakes, but these were amazing! The raspberry cream filling was so light and airy, and the cupcakes themselves were moist and flavorful.
Asmt ktk Ktk
[email protected]These cupcakes were a hit at my party! They were so easy to make and they turned out so moist and fluffy. The raspberry cream filling was the perfect finishing touch.