Sweet almond-vanilla cupcakes filled with a cool strawberry-lemon mousse. People will think you spent hours in the kitchen! Refrigerate any leftover cupcakes.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
246 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with nonstick spray.
Step 2
Blend cake mix, water, oil, egg whites, almond extract, and vanilla extract in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter evenly into the prepared cups.
Step 3
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely, about 30 minutes.
Step 4
While cupcakes cool, smash the fresh strawberries with the back of a fork in a bowl until they are a coarse pulp. Add jam and lemon zest.
Step 5
Beat cream cheese in a mixing bowl until fluffy. Mix in fruit mixture and until well combined. Fold in whipped topping. Cover and refrigerate until cupcakes finish cooling.
Step 6
Slice off the top half of the cupcakes and spoon a layer of strawberry filling onto each. Cover with the top half. Dust with confectioners' sugar.
Ingredients
2 teaspoons vanilla extract
⅓ cup vegetable oil
1 (8 ounce) package cream cheese, softened
1 cup water
2 teaspoons almond extract
nonstick cooking spray
¼ cup strawberry jam
3 large egg whites
1 (8 ounce) container whipped topping (such as Cool Whip®)
