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Raspbery Cream Cupcakes

Leigh Anne Wilkes, Your Homebased Mom
  • minutes
  • Serves

INGREDIENTS

2 6 ounce containers

Raspberries, fresh

3

Egg whites, large

2 tsp

Almond extract

1/3 cup

Powdered sugar

2 tsp

Vanilla extract

1

White cake mix

2 tbsp

Butter, unsalted

1 cup

Heavy whipping cream

1 1/3 cups

Water