Ingredients
- 1 box white cake mix
- 1/2 cup unsalted butter, softened
- 3 egg whites
- 1 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon almond extract
- 1/2 cup sliced almonds
- 1/2 cup raspberry preserves
- 1/2 cup powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon almond extract
- Fresh raspberries, for garnish (optional)
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large mixing bowl, beat together cake mix, softened butter, egg whites, sour cream, milk, and almond extract until smooth and well combined.
Gently fold in sliced almonds.
Fill each cupcake liner 2/3 full with batter.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely on a wire rack.
Once cooled, use a cupcake corer or small knife to remove the center of each cupcake.
Fill each cavity with raspberry preserves.
In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth. Drizzle glaze over cupcakes.
Garnish with fresh raspberries if desired.
Enjoy!
