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Raspberry Almond Coffee Cupcakes

Raspberry Almond Coffee Cupcakes


Imagine sinking your teeth into a soft almond-scented cupcake infused with the rich aroma of coffee, topped with a swirl of creamy frosting, and finished with a pop of tart raspberry goodness.

Whether you're hosting brunch or need an afternoon pick-me-up, these cupcakes will have everyone asking for seconds.


How to Make It


Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Preheat and Prep
Boldly start by preheating your oven to 350°F (175°C) because no one likes soggy cupcakes! Line a muffin tin with pretty cupcake liners—trust me, it makes all the difference in presentation. In a medium bowl, whisk together your dry ingredients like flour, baking powder, salt, and ground almonds. This ensures even distribution so every bite has that nutty crunch we adore.

Step 2: Mix the Wet Ingredients
Now comes the fun part—mixing the wet team! Cream butter and sugar until light and fluffy, then add eggs one at a time while imagining yourself as a master baker on TV. Stir in almond extract and brewed coffee; yes, coffee adds depth without overpowering. The key here? Use room-temperature ingredients for a smooth batter that dreams are made of.

Step 3: Combine and Fill
Slowly pour the dry mixture into the wet, alternating with milk to keep things balanced. Don’t overmix—it’s not a workout session! Spoon the batter into the prepared cups, filling each about two-thirds full. Picture those golden domes rising perfectly in the oven. Pro tip: tap the pan gently on the counter to release air bubbles before baking.

Step 4: Bake to Perfection
Pop them in the oven and set a timer for 18-20 minutes. You’ll know they’re done when a toothpick inserted comes out clean. Let them cool completely before frosting—patience pays off, my friend! While cooling, imagine how amazing your kitchen smells right now.

Step 5: Frost and Decorate
Swirl on your favorite frosting using a piping bag fitted with a star tip for that bakery-style flair. Top each cupcake with fresh raspberries and a sprinkle of sliced almonds for texture and pizzazz. Snap a pic for Instagram if you must—it’s practically mandatory!


Pro Tips

  • Use strong coffee: A bold brew enhances the chocolatey notes in the batter.
  • Toast your almonds: Toasting brings out their natural oils and intensifies the flavor.
  • Room temp ingredients: Always let eggs and butter sit out for 30 minutes before starting.
  • Frosting shortcut: Store-bought frosting works in a pinch but homemade is worth the effort!
  • Fresh berries: Choose plump, juicy raspberries for the best taste and look.


Storage

  • Room temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
  • Refrigerated: Frosted cupcakes stay fresh for 3-4 days in the fridge.
  • Freezing: Wrap unfrosted cupcakes individually in plastic wrap and freeze for up to 2 months.
  • Thawing: Bring frozen cupcakes to room temperature before frosting.
Prep Time 15 mins
Cook Time 20 mins
Rest Time 10 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 280
Best Season: Suitable throughout the year
Dietary: Nut Free, Vegetarian
Description

These Raspberry Almond Coffee Cupcakes combine the nuttiness of almonds, the richness of coffee, and the tangy sweetness of raspberries into one irresistible treat. Perfect for any occasion, these cupcakes promise to delight both kids and adults alike.

Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure almond extract
  • 1/2 cup brewed coffee, cooled
  • 1/4 cup whole milk
  • 1/2 cup fresh raspberries (plus extra for garnish)
  • 1/2 cup sliced almonds (toasted, for garnish)
    • For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
Instructions
  1. 1
    Preheat your oven to 350°F (175°C) . Line a muffin tin with cupcake liners.
  2. 2
    In a medium bowl, whisk together flour, almond flour, baking powder, and salt.
  3. 3
    In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by almond extract and cooled coffee.
  4. 4
    Gradually mix in the dry ingredients, alternating with milk, beginning and ending with the dry mixture. Fold in fresh raspberries gently.
  5. 5
    Divide batter evenly among the cupcake liners, filling each about two-thirds full. Tap the pan lightly on the counter to remove air bubbles.
  6. 6
    Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
  7. 7
    For the frosting, beat butter until creamy. Add powdered sugar, vanilla, and heavy cream; beat until smooth and fluffy.
  8. 8
    Pipe frosting onto cooled cupcakes using a star tip. Garnish with fresh raspberries and toasted almonds.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 280kcal
% Daily Value *
Total Fat 14g22%
Total Carbohydrate 35g12%
Dietary Fiber 2g8%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Substitute almond flour with more all-purpose flour if needed.
  • Vegan option: Use plant-based butter and non-dairy milk.
  • Gluten-free option: Swap regular flour with a gluten-free blend.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Raspberry, Almond, Coffee, Cupcakes, Dessert
Read it online: https://shortcuttodelicious.com/recipe/raspberry-almond-coffee-cupcakes/