raspberry lime cupcakes

the goods:

1 box white cake mix

1/3 cup oil

2 egg whites

2 eggs

3/4 cup buttermilk

zest of 2 limes

1/4 cup lime juice

1/2 cup sour cream

1 cup frozen raspberries

lime whipped cream:

8 ounces cream cheese, room temperature

1 cup powdered sugar

1 pint (2 cups) heavy whipping cream

3 teaspoons lime flavored gelatin (jell-o mix)

Preheat oven to 350 degrees and line cupcake tins with paper liners.

In a large bowl combine oil, egg whites, eggs, buttermilk, lime zest, lime juice, and sour cream until smooth. Stir in cake mix. Fold in raspberries. Using a scoop, fill cupcake liners 3/4 full and bake for 17-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool on wire racks.

To make the lime whipped cream: In a stand mixer with the whisk attachment, whip cream cheese and powdered sugar until smooth. Scrape down bowl as needed. With mixer running, stream in whipping cream and beat. Add gelatin until you reach desired flavor/color. Beat until stiff peaks form. Keep in refrigerator until ready to use. Pipe onto cooled cupcakes and decorate with a lime slice.