• Preheat oven to 350℉. In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.

  For Chocolate Cupcakes: Add 1/3 cup of cocoa powder to the flour mixture.
  
• Lightly whisk the egg whites together in a bowl, set aside.
  
• In a stand mixer, cream the butter and sugar for 2-3 minutes on medium-high speed.
  
• Add the eggs to the mixture and beat on medium until incorporated.
  
• Mix in vanilla and sour cream until creamy. Scrape down sides of the bowl as needed.
  
• Slowly add the dry ingredients and alternate adding the buttermilk and milk in three additions with dry ingredients.
  
• Pour batter into lined mini muffin tins. Only fill the cups about 2/3 full.
  
• Bake for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  
• Allow the cupcakes to cool before frosting.
  

For the Frosting

• In a stand mixer, mix the cream cheese and butter together until smooth.
  
• Add raspberry jam and vanilla extract. Mix until combined.
  
• Add powdered sugar one cup at a time and mix until fully incorporated. The frosting should have semi-still peaks. If it gets too thick, add a little milk. If it is too thin, add more powdered sugar.
  
• Optional: For a brighter pink color, add 1 drop of red gel food coloring and mix to combine.
  
• Frost the cupcakes.
  
• Add raspberries and/or chocolate sprinkles if using.