Nutella Swirl Mini Cupcakes with Raspberry Cream Cheese Frosting
They are easy to make, they taste amazing, and they are adorable!
Mini Muffin Pan
Preheat oven to 350.
In a large bowl combine cake mix, egg whites, oil, milk, mayonnaise, vanilla, and almond extract. Mix until combined.
Line a mini cupcake pan and fill 2/3 full.
Put about 1/4 cup of Nutella in a piping bag and pipe a swirl onto the top of each cupcake.
Bake for 10-15 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.
Remove from oven and let cool completely.
For the frosting
Cream butter and cream cheese until smooth.
Add raspberry preserves and almond extract. Mix until combined.
Add powdered sugar one cup at a time and mix until it forms stiff peaks.
Once cupcakes have cooled completely, frost, and enjoy!
Calories: 295kcal | Carbohydrates: 48g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 223mg | Potassium: 60mg | Fiber: 1g | Sugar: 38g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg