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“I had been wanting to make these cupcakes for a while, but I knew I would need an event to make them for because it makes 48. So when my sister asked me if I would make cupcakes for a babyshower, I was more than happy to say yes. I ate one 3, they were a big hit and people were practically fighting over them.”
48 Cupcakes

Ingredients Nutrition


  1. Preheat oven to 350 degrees and line pan with cupcake liners (yields 48).
  2. Chocolate Cake: In a large bowl combine eggs, oil, buttermilk, sour cream, vanilla and cinnamon. (Do not over mix.) Sift in cake mix to remove the lumps and stir until combined. Fill cupcake liners 1/3 full and shake pan to level the batter.
  3. Vanilla Cake: In a large bowl, combine eggs, egg whites, oil, buttermilk, sour cream and vanilla. (Do not over mix.) Sift in cake mix to remove lumps and stir until combined. Scoop vanilla batter on top of the chocolate batter to fill the liners 2/3 full. (1/3 chocolate & 1/3 vanilla.).
  4. Shake the pan to level the vanilla, or leave it uneven if you want some of the chocolate showing through the top of the cake.
  5. Bake for 17-21 minutes, or until an inserted knife comes out clean.
  6. Buttercream: Beat butter and cream cheese until light and fluffy. Add raspberry puree (I microwave frozen berries, then push them through a strainer to remove the seeds). Add powdered sugar a little bit at a time until you reach your desired consistency.
  7. Pipe onto cooled cupcake and top with sprinkles or sanding sugar.

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