Preheat oven to 350 and spray muffin tin with non-stick cooking spray. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract and vanilla extract in a large bowl for 2 minutes.
Fill muffin tins about 2/3 full - I used a muffin scoop for this and it worked perfectly. Bake the cupcakes until they are very pale golden on top - about 15 minutes. Immediately remove the cupcakes from the pan and cool completely on a cooling rack.
Using a fork, coarsely mash the raspberries in a medium bowl.
In a separate bowl, beat the cream and powdered sugar until firm peaks form. Fold the mashed raspberries into the whipped cream.
Cut the tops off each cupcake and then spoon the raspberry whipped cream onto the cupcake bottoms. Place the tops back over the whipped cream layer and then dust with powdered sugar, top with regular whipped cream and/or garnish with more raspberries if desired. Serve immediately or keep refrigerated until ready to serve.