Description
Delightful cupcakes combining the rich flavor of almonds with tart raspberry filling, perfect for special occasions.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup almond flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup whole milk
- 1/2 cup raspberry jam
- 2 tbsp fresh raspberries (optional)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1–2 tbsp milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk together the all-purpose flour, almond flour, baking powder, and salt in a bowl.
- Cream together the softened butter and granulated sugar in another large bowl until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla and almond extracts.
- Gradually add the dry ingredients into the wet mixture, alternating with the whole milk.
- Mix until the batter is smooth.
- Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, gently heat the raspberry jam in a small saucepan until it’s warmed and thinned out.
- If using fresh raspberries, mash them and mix them into the jam.
- Once the cupcakes have cooled, use a small knife or cupcake corer to remove the center of each cupcake.
- Spoon a little raspberry jam into the center of each cupcake, filling it generously.
- For the buttercream frosting, beat the softened butter until it is creamy.
- Gradually add in the powdered sugar until smooth and fluffy.
- Mix in the vanilla extract, adding a tablespoon or two of milk to reach desired consistency.
- Frost the cupcakes with the buttercream, creating beautiful swirls on top.
Notes
Consider creaming the butter and sugar thoroughly and alternating dry and wet ingredients to keep cupcakes tender. Top with fresh raspberries or slivered almonds for presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg