Vanilla Cupcakes with Raspberry Buttercream Frosting |
- 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
- In a large bowl, whisk together cake mix, flour, sugar and salt.
- Add water, oil. vanilla and sour cream. Beat until well mixed.
- Add egg whites and beat for 2 minutes.
- Fill cupcake liners ⅔ full.
- Bake 350 degrees for 17-18 minutes. Makes about 3 dozen cupcakes.
- Frosting- Puree raspberries in a food processor and put through a fine mesh strainer to remove seeds.
- Cream butter with 2 cups powdered sugar.
- Add vanilla and raspberry extract, beat well.
- 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/
3.5.3226