Ingredients for 24 cupcakes
1/3 cup canola oil
½ pint heavy (whipping) cream
1 cup oats, uncooked
1 white cake mix, regular or with pudding
1-½ cup fat-free milk
1-½ teaspoon vanilla, divided
1-¾ cup fresh or frozen raspberries, coarsely crushed
2 reduced-fat cream cheese, softened
3 large egg whites
3 tablespoons confectioners’ sugar plus additional for garnish
Heat oven to 350ºF.
Lightly coat 24 medium muffin cups with nonstick cooking spray; set aside.
For cupcakes, beat cake mix, milk, oil, egg whites and 1 teaspoon vanilla in large bowl with electric mixer on low speed 30 seconds to blend.
Beat 2 minutes on medium speed, scraping bowl occasionally.
Gently fold in oats.
Divide batter evenly between muffin pan cups, filling each about ¾ full.
Bake 20 to 22 minutes or until wooden pick inserted in center comes out clean.
Cool 2 minutes in pan; remove from pan and cool completely on wire rack.
For filling, beat cream cheese, confectioners’ sugar and remaining ½ teaspoon vanilla with electric mixer on low speed until blended.
Add cream, gradually increasing mixer speed to high and beating until soft peaks form. (Do not overbeat.)
With serrated knife, slice cupcakes in half horizontally.
Spread cut side of cupcake bottoms with heaping measuring teaspoonful crushed raspberry spread.
Top with heaping measuring tablespoonful cream.
Place cupcake tops cut sides down on top of cream, pressing gently.
Sprinkle with confectioners’ sugar and garnish with additional fresh berries if desired.
Cover and refrigerate leftover cupcakes up to 3 days.