Line 18 muffin cups with muffin papers.

Preheat oven to 350 degrees.

Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla in a large bowl for 2 minutes, or until the batter is well blended.

Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.

Bake the cupcakes until they are very pale golden on top, about 15 minutes.

Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash about 3/4 of the container of raspberries in a medium bowl.

In a separate bowl, whip the cream until firm peaks form. Stir in 1/3 cup confectioners sugar.

Fold the mashed raspberries into the whipped cream.

Remove the muffin papers from the cupcakes and cut the top of each cupcake. Scoop out just a tiny bit of the center of the cupcakes too (discard the center bits, but keep the tops).

Spoon raspberry whipped cream into the bottom of the cupcakes. Place the cupcake tops back on the cupcakes.

Dust with powdered sugar and serve with the remaining berries.