Ingredients
– 1 box white cake mix
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 3/4 tsp salt
– 1 1/3 cups water
– 1/8 cup vegetable oil
– 1 tsp vanilla extract
– 1 tsp almond extract
– 4 large egg whites
– 1 cup sour cream
– Raspberry jam for filling
**Almond Buttercream Frosting**
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 1/2 tsp almond extract
– 2-4 tbsp heavy cream or milk
Instructions
**Preheat the Oven**
Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners.
**Prepare the Cupcake Batter**
In a large bowl, mix together the cake mix, flour, sugar, and salt. Add water, vegetable oil, vanilla extract, almond extract, and egg whites. Mix until smooth, then fold in the sour cream.
**Fill the Cupcake Liners**
Fill each cupcake liner half full with the batter. Bake for 18 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool.
**Add the Raspberry Filling**
Once the cupcakes are cooled, cut a small hole in the center of each cupcake and fill it with raspberry jam.
**Make the Frosting**
For the almond buttercream frosting, beat the softened butter until creamy. Gradually add the powdered sugar and almond extract. Add the heavy cream or milk as needed to achieve your desired consistency.
**Frost the Cupcakes**
Pipe the almond buttercream onto the cooled cupcakes.
**Garnish and Serve**
Garnish with fresh raspberries or almond slices if desired.
Enjoy!
