Raspberry Cream Cupcakes

This is one of my all-time favorites, it is so simple and super cute!! I think I have made this close to 50 times since I first found it about 2 years ago. What a great treat for Valentines Day!

by: Giada De Laurentiis

(I have modified the original recipe)

printable version


1 Box White Cake Mix

1 1/3 cups Water

3 Large Egg Whites

2 T Butter, melted

1 1/2 t Almond Extract

2 t Vanilla Extract

1 Container Fresh Raspberries

1 Cup Heavy Whipping Cream

1/3 Cup Powdered Sugar, plus additional for dusting


Preheat oven to 350 degrees. Beat cake mix, water, egg whites, melted butter, almond extract, and vanilla extract for 2 minutes. Using about 1/3 cup of batter for each

cupcake, spoon batter into prepared muffin tin. Bake cupcakes until they are very pale golden on top, about 15 minutes.

Beat together cream and 1/3 cup powdered sugar until firm peaks form. Coarsely mash raspberries and gently fold into whipped cream When cupcakes are completely cooled cut tops off each cupcake. Spoon raspberry whipped topping onto cupcake bottoms. Place cupcake tops on the filled cupcake. Dust top with more powdered sugar.

Decorating Tips:

Make your fresh whipping cream match your holiday. Ex: instead of raspberries -- add a small amount of fresh lime juice and some green food coloring for St. Patricks Day.

Use regular

paper to cut out small heart, shamrock, season appropriate shape-- place over top of cupcake before dusting with powdered sugar. Carefully remove cut out, to leave a cute heart on the top of your delicious cupcake.



  1. how important is the almond extract? I dont have any on hand.

  2. Well, it makes the cupcake taste differently (but that's all if would change!) I enjoy the almond extract flavor, but if your allergic or just plain out, you can add just one more teaspoon of vanilla-- you ought to be just fine!

  3. I just made these before reading your post. I love these .... they are one of my favorite "amy" recipes! YUMMY!

  4. thanks. I'm going to try them for vday.