Cooking Instructions

• Heat oven to 350°F.
• Lightly coat 24 medium muffin cups with nonstick cooking spray; set aside.
• For cupcakes, beat cake mix, milk, oil, egg whites and 1 tsp 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 3/4 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 1/2 tsp 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.

Cook Note:

Cupcakes may be baked ahead and frozen in tightly covered container up to 1 month. To thaw, remove cupcakes from container to plate and let stand at room temperature 30 minutes.