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Raspberry Cream Cupcakes

Almond vanilla cupcakes topped with raspberry whipped cream
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 6 cupcakes

Ingredients
  

Almond Vanilla Cupcakes

  • 1/2 cup flour
  • 1/2 tsp baking soda
  • 1/4 cup sugar
  • 2 Tbsp melted butter
  • 2 egg whites
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 2 Tbsp milk

Raspberry Whipped Cream

  • 1/2 cup heavy whipping cream
  • 1 1/2 Tbsp powdered sugar
  • 1/2 cup fresh raspberries

Instructions
 

  • Preheat oven to 350 F. Beat egg whites on medium high speed in a stand mixer with the whisk attachment. Beat for about 2 minutes until starting to form soft peaks.
  • While continuing to beat the egg whites add in the sugar and beat for about 30 seconds. Then add one at the time the melted butter, milk, vanilla extract and almond extract. You will beat the eggs for about a total of 4 minutes while adding in the other ingredients.
  • Sift the flour and baking soda into the egg mixture. Then gently fold just until all combined.
  • Divide into 6 muffin cups with cupcake linters. I used 1/4 cup measuring spoon to scoop out the batter.
  • Bake at 350 F for 15 minutes. Remove from muffin pan and allow cupcakes to completely cool.
  • While the cupcakes are cooling put the mixing bowl in the refrigerator to chill. This is key to making good whipped cream. When ready to make whip the cream on medium high speed. Once peaks are starting to form add in the powdered sugar and continue to whip on high until stiff peaks form.
  • With a fork mash the raspberries. Add to the whipped cream and stir until just combined. Top each cupcake with a generous spoonful of the raspberry cream.
  • Keep in the refrigerator until ready to eat. I recommend setting out for about 15 minutes before eating for the cake to soften a little.
Keyword almond vanilla cupcake, raspberry cream cupcakes