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

Directions:

1. Preheat oven to 325°F (165°C).
2. Line a muffin tin with cupcake liners.
3. In a large bowl, mix the cake mix, flour, sugar, and salt.
4. Add water, oil, vanilla extract, almond extract, and egg whites, mixing until smooth.
5. Fold in sour cream.
6. Fill cupcake liners half full with batter.
7. Bake for 18 minutes, or until a toothpick comes out clean.
8. Allow to cool.
9. Once cooled, cut a small hole in the center of each cupcake and fill with raspberry jam.
10. For the frosting, beat butter until creamy.
11. Gradually add powdered sugar and almond extract.
12. Add cream as needed to achieve desired consistency.
13. Pipe onto cupcakes.
14. Garnish with fresh raspberries or almond slices if desired.

Prep Time: 30 minutes | Cooking Time: 18 minutes | Total Time: 48 minutes
Kcal: 380 kcal | Servings: 24 cupcakes