Delight in these Berry Bliss Cupcakes, a treat that combines fluffy vanilla cupcakes with a luscious berry-infused whipped cream topping.
Line a muffin tin with paper liners and preheat your oven to 350°F (175°C).
Using paper liners makes cleanup easier and keeps the cupcakes intact.
In a large bowl, combine the vanilla cake mix, water, egg whites, melted butter, almond extract, and vanilla extract. Mix using an electric mixer until smooth.
Mix on low speed initially to avoid splattering, then increase to medium speed for a smooth batter.
Fill each muffin cup about two-thirds full with the batter.
Use an ice cream scoop for even portions.
Bake the cupcakes for about 15 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely on a cooling rack.
Avoid overbaking to keep the cupcakes moist.
Mash the raspberries in a medium bowl using a fork.
Mash gently to retain some texture for the topping.
In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the mashed raspberries.
Chill the bowl and beaters beforehand for better whipping results.
Remove the paper liners from the cupcakes. Slice off the tops of each cupcake and set aside.
Use a serrated knife for clean cuts.
Spoon the raspberry whipped cream onto the cupcake bases, then replace the tops. Garnish with sliced strawberries and a dusting of powdered sugar.
Serve immediately for the freshest presentation.
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