1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. In a large bowl, sift cake mix to remove lumps.

3. In a separate bowl, use a whisk to combine egg whites, oil, buttermilk, sour cream, mayonnaise and vanilla extract.

4. Add cake mix and stir well.

5. Fill cupcake liners 3/4 full and bake for 17-22 minutes, or until an inserted knife comes out clean.

6. Buttercream: When working with freeze dried things, you need to remember to work fast. They start to absorb the moisture in the air as soon as the package it opened. Pulverize your berries in the food processor and then use a sifter to remove the raspberry seeds. The strawberry seeds are pretty fine to use because they aren't as tough.

7. Beat butter for 2 minutes, then add your freeze dried berry "powders." Slowly add powdered sugar until you reach your desired consistency. If it becomes too thick, add 1 tablespoon of milk and continue to beat.

8. Pipe onto cooled cupcakes and top with a fresh raspberry.