Dessertscakemehometonight
Raspberry Almond Cupcakes
These raspberry almond cupcakes are soft vanilla almond cupcakes filled with sweet raspberry filling and topped with smooth almond buttercream frosting. Each cupcake is finished with fresh raspberries for a bright pop of flavor and a beautiful presentation. They’re an elegant dessert that’s perfect for parties, showers, or any special occasion.
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 1h🔥 Cook: 30 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- saucepan
- wooden spoon
- strainer
- microwave
📝 Preparation Steps
1
Vanilla Almond Cupcakes
2
Preheat the oven to 350℉ (177℃). Line cupcake pans with 12-13 cupcake liners.
3
In a small mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
4
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg, sour cream, vanilla extract, and almond extract and mix until smooth.
¾ cup granulated sugargranulated sugar2 tbsp¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cuplarge egg (room temperature)1sour cream (room temperature)2 tbspvanilla extract2 tspalmond extract2 tsp
5
Add in half of the dry ingredients and mix until mostly combined. Then, pour in the milk and mix. Add the remaining dry ingredients and mix until the cupcake batter is combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are fully combined.
6
Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. The recipe yields about 12 to 13 cupcakes. Bake the cupcakes for ⏱️ 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for ⏱️ 2 minutes and then transfer to a wire rack to cool completely.
7
Raspberry Filling
8
In a small saucepan, combine the frozen raspberries, granulated sugar, and lemon juice. Cook over medium-low heat stirring occasionally until the raspberries are broken down and the mixture is bubbling. Mash the raspberries with a wooden spoon to break them up.
frozen raspberries8 ozfresh raspberries24¾ cup granulated sugargranulated sugar2 tbsplemon juice1 tbsp
9
In a small separate bowl, mix together the cornstarch and water until smooth.
cornstarch1 tbspwater1 tbsp
10
Remove the saucepan from the heat and add the cornstarch slurry and mix well until the mixture thickens. Run the raspberry filling through a mesh strainer to remove the seeds (This is optional but highly recommended). Transfer the raspberry filling to a heat-proof bowl and cool to room temperature. If making ahead, store the raspberry filling in an airtight container in the refrigerator for up to one week.
cornstarch1 tbsp
11
Almond Buttercream Frosting
12
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cup
13
Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
14
Add in the heavy cream, vanilla extract, almond extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
vanilla extract2 tspalmond extract2 tsp
15
Increase the mixer speed to medium and whip the buttercream for about 2 to ⏱️ 3 minutes until it is smooth and creamy. Mix on low speed for several minutes or mix by hand to remove any air pockets.
16
Optional: To smooth out the buttercream, melt ½ cup of the frosting in the microwave for ⏱️ 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
17
Assembling the Cupcakes
18
Use an apple corer to remove the center of the vanilla almond cupcakes. Plunge the corer about ⅔ of the way down the cupcake, twist, and remove the cake.
19
Fill a piping bag with the raspberry filling and pipe the filling into the center of the cupcakes.
20
Fill a piping bag fitted with an Ateco 857 piping tip with the almond buttercream frosting. Pipe a generous swirl of the buttercream onto the filled cupcakes and decorate with fresh raspberries.
frozen raspberries8 ozfresh raspberries24
Nutrition Facts
calories
465 kcal
fat Content
27 g
serving Size
1 cupcake
fiber Content
2 g
sugar Content
41 g
sodium Content
262 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
72 mg
carbohydrate Content
54 g
saturated Fat Content
15 g
unsaturated Fat Content
11 g
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