The Best Raspberry Cream Cupcakes

Name: The Best Raspberry Cream Cupcakes
Ingredients: 1 cup (226 g) unsalted butter, (room temperature); 1 3/4 cups (350 g) granulated sugar; 6 large egg whites, (room temperature); 1 tbsp. (13 g) vanilla bean paste or pure vanilla extract; 1/2 cup (120 g) sour cream, (room temperature); 3 cups (345 g) cake flour; 1 tbsp. (10 g) baking powder; 1 tsp. (5 g) salt; 1 cup (240 g) buttermilk, (room temperature); 1/2 cups (15 g) freeze dried raspberries, (***You cannot sub with fresh or frozen berries***); 1/2 cup (100 g) granulated sugar; 2 cups (460 g) heavy whipping cream, (cold)

"With Valentine's Day just around the corner, my new Raspberry Cream Cupcakes are the perfect way to celebrate the day of love...."

INGREDIENTS

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1 cup (226 g) unsalted butter, (room temperature)

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1 3/4 cups (350 g) granulated sugar

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6 large egg whites, (room temperature)

•

1 tbsp. (13 g) vanilla bean paste or pure vanilla extract

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1/2 cup (120 g) sour cream, (room temperature)

•

3 cups (345 g) cake flour

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1 tbsp. (10 g) baking powder

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1 tsp. (5 g) salt

•

1 cup (240 g) buttermilk, (room temperature)

•

1/2 cups (15 g) freeze dried raspberries, (***You cannot sub with fresh or frozen berries***)

•

1/2 cup (100 g) granulated sugar

•

2 cups (460 g) heavy whipping cream, (cold)

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