celebration time. [almond-vanilla cupcakes w. whipped raspberry cream cheese frosting & raspberry cream filling]

June 16th, 2011 by | comments

Although I didn’t make these cupcakes for my birthday (which is today :)), I thought they’d be the perfect post for the occasion.

I brought these fluffy and moist almond-vanilla cupcakes into work the other day. We had a bunch of interviews scheduled at our office for one of our clients, so I wanted to have a sweet treat for the media (it was also our intern’s birthday). The cupcakes were an absolute hit.

One of the photographers told me that he had a brief relationship with the cupcake. Clearly he approved. :)

I still have a few in my fridge, so I’m sure I’ll indulge in one today to celebrate!

Cupcake recipe:

1 (18.25 oz.) Ducan Hines Moist Deluxe White Cake Mix

1 1/3 cup water

3 large egg whites

2 tbsp. unsalted butter, melted

2 tsp. almond extract

2 tsp. vanilla extract

2 (6 oz.) containers fresh raspberries

1 cup heavy whipping cream

1/3 cup confectioner’s sugar


Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.

Using an electric mixer, beat the cake mix, water, egg whites, melted butter, melted butter, almond extract and vanilla extract in a large bowl for about 2 minutes, or until the batter is well blended. Fill cupcake liners about 3/4 full.

Bake cupcakes until pale golden on top, about 15 minutes. Cool cupcakes completely.

Using a fork, coarsely mash 1 1/2 containers of raspberries in medium bowl. Beat the cream and 1/3 cup confectioner’s sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

Cream cheese frosting recipe:

8 oz. cream cheese, softened

2 tbsp. butter, melted

2 tsp. vanilla extract

4-5 cups confectioner’s sugar


Blend all ingredients in bowl of standing mixer. Fold in raspberry whipped cream. If frosting is too liquidy, add confectioner’s sugar until reach desired consistency.

Raspberry filling recipe:

2 cups sweetened raspberries, thawed

1/3 cup sugar

1 1/2 cup water

6 tbsp. flour

1 tsp. fresh lemon juice


In a medium saucepan, combine water, sugar, flour and lemon juice and mix well. Add juice from thawed raspberries. Bring mixture to a boil, stirring frequently. Remove from heat once mixture is thick, and cool completely. Stir in thawed raspberries.

Using a cupcake corer, remove center of cupcake. Fill hole with raspberry filling. Pipe cupcakes with whipped raspberry cream cheese frosting.

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