Vanilla Cupcakes with Raspberry Buttercream Frosting
Ingredients
  • 1 box Duncan Hines White cake mix
  • 1 cup flour
  • 1 cup granulated sugar
  • ¾ tsp. salt
  • 1⅓ cups water
  • 2 Tbsp. vegetable oil
  • 2 tsp. vanilla
  • 1 cup sour cream
  • 4 egg whites
  • 3¾ cups powdered sugar
  • 1 stick butter, softened
  • 1 tsp. vanilla
  • 1 tsp. raspberry extract
  • 6 oz. container raspberries
  • Milk
  • 1 stick butter, softened
Instructions
  1. In a large bowl, whisk together cake mix, flour, sugar and salt.
  2. Add water, oil. vanilla and sour cream. Beat until well mixed.
  3. Add egg whites and beat for 2 minutes.
  4. Fill cupcake liners ⅔ full.
  5. Bake 350 degrees for 17-18 minutes. Makes about 3 dozen cupcakes.
  6. Frosting- Puree raspberries in a food processor and put through a fine mesh strainer to remove seeds.
  7. Cream butter with 2 cups powdered sugar.
  8. Add vanilla and raspberry extract, beat well.
  9. Alternate raspberry puree and rest of powdered sugar with a little milk until consistency to frost.
Recipe by my heart bakes at https://myheartbakes.com/vanilla-cupcakes-with-raspberry-buttercream-frosting/