Raspberry and Cream Cupcakes


1 box vanilla cake mix

1 1/2 cups heavy cream

1 1/2 tbsp sugar

12 oz fresh raspberries


Bake cupcakes according to package directions. Set aside to cool completely.

Whip the cream with the sugar to form soft peaks, add the raspberries and continue beating until raspberries are crushed and cream holds peaks.

When the cupcakes are cool, gently cut each one in half. Scoop (or pipe) a small amount of raspberry whipped cream into the center of each cupcake then replace with cupcake top. Pipe or scoop additional whipped cream on top. Garnish with fresh raspberries.

*These cupcakes can be made one day ahead of time and kept in the fridge.


1.5 hours (includes time to cool cupcakes)