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Raspberry Almond Cupcakes

Raspberry Almond Cupcakes


Hey there, friend! If you’re looking for a dessert that’s equal parts elegant and easy, these Raspberry Almond Cupcakes are your new bestie.

Imagine fluffy almond-infused cupcakes studded with juicy raspberries, topped with a silky almond buttercream that’s so good, you’ll want to eat it by the spoonful.

Perfect for birthdays, brunches, or just because—these cupcakes are a little slice of happiness.

Plus, they’re so simple to make, you’ll feel like a baking pro in no time.


How to Make It


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

Step 1: Prep Your Ingredients
Gather everything you need and let it all come to room temperature. Trust me, this makes a world of difference for that perfect, fluffy texture. Preheat your oven and line your cupcake tin—no one likes a sticky situation!

Step 2: Mix the Batter
Whisk together your dry ingredients, then cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the almond extract. Alternate adding the dry ingredients and milk, mixing just until combined. Gently fold in those gorgeous raspberries—don’t overmix, or they’ll bleed too much into the batter.

Step 3: Bake to Perfection
Divide the batter evenly into your cupcake liners and pop them in the oven. Bake until they’re golden and a toothpick comes out clean. Let them cool completely before frosting—patience is key here!

Step 4: Whip Up the Frosting
While the cupcakes cool, make the almond buttercream. Beat the butter until creamy, then gradually add powdered sugar, almond extract, and a splash of milk. Whip it until it’s light and fluffy, like a cloud of deliciousness.

Step 5: Frost and Decorate
Pipe or spread the frosting onto the cooled cupcakes. Top with fresh raspberries and a sprinkle of sliced almonds for that extra wow factor.


Pro Tips

  • Use frozen raspberries if fresh ones aren’t in season—just toss them in flour before folding them into the batter to prevent sinking.
  • Don’t overmix the batter—this keeps the cupcakes tender and avoids dense, tough results.
  • Chill your frosting for 10 minutes before piping if it feels too soft.


Storage

  • Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
  • Frosted cupcakes can be stored in the fridge for up to 3 days—let them come to room temperature before serving.
  • Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature and frost before serving.
Prep Time 20 mins
Cook Time 20 mins
Rest Time 30 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 12
Calories: 280
Dietary: Vegetarian
Description

These Raspberry Almond Cupcakes are a delightful treat, combining moist almond-flavored cake with juicy raspberries and a creamy almond buttercream. Perfect for any occasion!

Ingredients
    For the Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 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 almond extract
  • 1/2 cup whole milk, room temperature
  • 1 cup fresh raspberries
  • 1 tbsp flour (for tossing raspberries)
    • For the Almond Buttercream Frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp almond extract
  • 3 tbsp milk or cream
  • Fresh raspberries and sliced almonds for garnish
Instructions
  1. 1
    Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. 2
    In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. 3
    In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in almond extract.
  4. 4
    Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  5. 5
    Toss raspberries with 1 tbsp flour, then gently fold them into the batter.
  6. 6
    Divide batter evenly among cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  7. 7
    Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. 8
    For the frosting, beat butter until creamy. Gradually add powdered sugar, almond extract, and milk. Whip until light and fluffy.
  9. 9
    Frost cooled cupcakes and garnish with fresh raspberries and sliced almonds.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 280kcal
% Daily Value *
Total Fat 12g19%
Total Carbohydrate 40g14%
Dietary Fiber 1g4%
Sugars 30g
Protein 3g6%

* 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
  • For a nut-free version, substitute almond extract with vanilla extract.
  • If using frozen raspberries, do not thaw them before adding to the batter.
  • Frosting can be made ahead and stored in the fridge for up to 3 days.

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 Cupcakes, Easy Cupcake Recipe, Almond Buttercream, Raspberry Desserts
Read it online: https://shortcuttodelicious.com/recipe/raspberry-almond-cupcakes/