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1. Preheat oven to 350 degrees and line pans with cupcake liners
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl combine oil, egg whites, eggs, buttermilk, zest, lime juice and sour cream until smooth.
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4. Stir in cake mix.
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5. Fold in raspberries.
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6. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife come out clean.
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7. Let cool.
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8. Lime Whipped Cream: In a stand mixer with the whisk attachment, whip cream cheese and powdered sugar until smooth. Scrape down bowl as needed. Stream in heavy whipping cream and beat. Add gelatin until you reach your desired flavor/color. Beat until stiff peaks form. (Make sure your bowl was not hot from just washing, or your whipped cream will never stiffen.)
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9. Keep whipped cream in fridge until ready to use. Pipe onto cooled cupcakes and decorate with lime or raspberries.