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Almond Raspberry Cupcake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 126 reviews
  • Author: Hannah
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 32 minutes
  • Yield: 14 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these Almond Wedding Cake Cupcakes filled with luscious raspberry preserves and topped with a light almond-flavored buttercream frosting. Perfectly moist and tender cupcakes provide a subtle almond essence, complemented by the sweet and tart raspberry filling, making these cupcakes a sophisticated treat for weddings, parties, or special occasions.

Ingredients

Scale

For the Cupcakes

  • 3 egg whites, room temperature
  • ⅓ cup plus 2 Tablespoons buttermilk
  • 6 Tablespoons unsalted butter, softened
  • ¾ cup plus 2 Tablespoons granulated sugar
  • 1 ¼ cup cake flour
  • ½ Tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 Tablespoon almond extract

For the Frosting

  • ½ cup unsalted butter, softened
  • ½ cup heavy cream
  • 1 ½ teaspoon almond extract
  • 4 cups powdered sugar

For the Filling

  • ½ cup raspberry preserves

Instructions

  1. Prepare the egg white mixture: Whisk together the egg whites, almond extract, and 2 tablespoons of buttermilk in a small bowl until fully combined. Set this mixture aside to incorporate later into the cupcake batter.
  2. Mix the dry and wet ingredients: In a mixing bowl, beat the softened butter and granulated sugar on medium speed for 2-3 minutes until light and creamy. Add the cake flour, baking powder, and kosher salt to the bowl and mix just until combined.
  3. Combine the batter: Slowly add the egg white mixture to the butter and flour mixture, beating well. Then beat in the remaining buttermilk until the batter is smooth and uniform.
  4. Fill and bake cupcakes: Line a cupcake pan with liners, filling each about half full with batter (avoid overfilling to prevent doming). Bake in a preheated 350°F (175°C) oven for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool the cupcakes: Remove cupcakes from the oven and cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before filling.
  6. Fill the cupcakes: Fill a pastry bag with raspberry preserves. Using a knife, carefully cut out a small cone-shaped piece from the top center of each cupcake. Remove the cut piece and spoon the raspberry preserves into the hollow. Replace the cut piece on top; it may sit slightly higher but will be leveled with frosting.
  7. Make the frosting: Beat unsalted butter and heavy cream together in a mixer for 3 minutes until smooth. Add almond extract and powdered sugar, then beat for an additional 5 minutes until the frosting is light, fluffy, and creamy.
  8. Frost the cupcakes: Pipe or spread the almond buttercream frosting onto the filled cupcakes generously. Serve and enjoy!

Notes

  • Do not overfill the cupcake liners; filling more than ¾ full can cause cupcakes to dome, which may make frosting slide off.
  • Store cupcakes covered at room temperature to keep them fresh. If your environment is warm, refrigerate cupcakes to maintain the integrity of the buttercream frosting.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 28g
  • Sodium: 115mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 45mg

Find it online: https://cookesrecipes.com/almond-raspberry-cupcake-recipe/