Preheat your oven to 325°F (165°C). It’s best to line a muffin tin with cupcake liners to keep things tidy and easy.
In a large bowl, mix together the cake mix, flour, sugar, and salt. Next, add in the water, vegetable oil, and extracts—both vanilla and almond. Then, incorporate the egg whites, mixing until you achieve a smooth consistency. Finally, fold in the sour cream for added richness.
Fill each cupcake liner half full with your lovely batter. Place them in the oven and bake for about 18 minutes, or until a toothpick comes out clean. Once they’re done, let them cool before the next step.
When the cupcakes have cooled, cut a small hole in the center of each one. Here’s where the fun begins! Fill each hole with raspberry jam.
To make the frosting, beat the softened butter until nice and creamy. Gradually add in the powdered sugar and the almond extract. Adjust the consistency with cream until you reach your desired fluffiness. Finally, pipe the frosting onto each cupcake as you like.
For a beautiful finish, garnish your cupcakes with fresh raspberries or sliced almonds. This adds a lovely touch to both flavor and presentation!