Almond Cupcakes with Raspberry Cream Cheese Frosting

This recipe is so easy! All it takes is a slight variation from the box mix and you have delicious and delicate cupcakes. 

1 box white cake mix
Almond Oil
3 egg whites

Follow the box instructions to make the batter with the exception of substituting the almond oil for the vegetable oil. Continue to follow the box instructions for cooking time. 

While the cupcakes are baking start to prepare the cream cheese frosting. 

1 package cream cheese, softened
4 oz butter, softened
2 cups powdered sugar
2 tsp raspberry balsamic vinegar
1/2 cup raspberry preserves

Combine the cream cheese and butter in a large mixing bowl. Stir until thoroughly blended. Mix in powdered sugar 1 cup at a time. Stir in raspberry balsamic and raspberry preserves. Mix until well blended. 

When cupcakes are finished baking remove from oven and let cool. Use a pastry bag, if you don't have a pastry bag, use a butter knife to frost the cupcakes. You want to wait to frost cupcakes until they have cooled completely or the frosting will melt off cupcakes. 

You can purchase the Almond Olive Oil from our website by clicking here. 

You can purchase the Raspberry Balsamic Vinegar from our website by clicking here.