Mix together cake mix , pink champagne, buttermilk, and oil

beat together 4 egg whites until they form soft peaks

slowly fold the egg whites into the cake mixture

scoop mix into lined cupcake tins, it should be enough for 24

bake in a preheated 350 degree oven for approximately 15 minutes They should spring back to the touch when done

let cool completely before frosting

blend together the cream cheese and butter

add 2 cups of powdered sugar and raspberry extracts

once that is blended add the remaining 2 cups of powdered sugar slowly

once everything is blended well add a few drops of pink food coloring

pipe onto cooled cupcakes

add edible pearls if desired