Light and airy almond cupcakes are frosted with sweet, rich raspberry buttercream and topped with fresh raspberries. Easy enough for beginners and beautiful enough for a dessert table!
Although I'm glad that the cupcake craze is over, I still appreciate a good cupcake, like The Best Carrot Cake Cupcakes. They are much easier to make than a big decorated cake, are the perfect size for one person, and just seem more fun overall because of their size and shape.
I love the combination of almond and raspberry, and in this recipe, light and pillowy almond cupcakes are topped with rich raspberry buttercream and fresh raspberries.
The cake portion is made using both egg whites and cake flour, which makes for a very light and delicate cupcake. And the buttercream includes raspberry preserves, giving it a beautiful pink color and delicious raspberry flavor.
And if you are in search of cake recipes that are both simple and delicious, try my Strawberry Cornmeal Cake, Dutch Apple Cake, Chocolate Orange Cake,or Blueberry Lemon Ricotta Pound Cake. All are no-fuss, one pan, and fool-proof!
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Why This Recipe Works
- Light and pillowy cupcakes with rich buttercream frosting
- Easy enough for beginner bakers
- Cupcakes or frosting can be made ahead of time
- Makes a great gift
- Beautiful dessert that looks deceivingly fancy
What is Cake Flour?
Cake flour is flour that has been more finely milled than all-purpose flour, giving it a lower protein content. This results in cake with a more light and delicate texture. You could substitute all-purpose flour in this recipe, but your cupcakes will be much more dense.
Step-By-Step Instructions
Make The Almond Cake:
Preheat oven to 350 degrees F. Place baking cup liners into muffin tin.
In a medium mixing bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer fitted with the paddle attachment (or using an electric hand-mixer), beat the butter on medium-high until creamy and smooth, about 2 minutes. Pour in sugar and beat for an additional 2 minutes.
In a small bowl, lightly beat egg whites with a whisk. Add egg whites to mixer in three additions (one egg white at a time), beating well after each addition. Scrape down sides and bottom of bowl after each additional egg white.
In a small bowl, whisk together the almond extract, vanilla extract, milk, and yogurt.
With mixer on low speed, add the flour mixture in three additions, alternating it with the wet mixture, and ending with the flour mixture. Mix until just combined.
Using a cookie scoop or large spoon, divide batter evenly between cupcake liners. Bake for 15-17 minutes, or until edges become lightly golden or toothpick inserted into center comes out clean.
Let cupcakes cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
Make the Raspberry Buttercream:
Using a stand mixer fitted with the paddle attachment (or using an electric hand-mixer), beat the butter on medium-high until creamy and smooth, about 2 minutes.
Turn mixer to low and pour in confectioner's sugar. Adjust speed to medium and beat mixture until well combined. Add heavy cream, raspberry preserves, almond extract, and salt, and beat until smooth.
Assemble and Garnish:
Using a pastry bag or plastic storage bag, pipe frosting onto cooled cupcakes. Top each cupcake with a fresh raspberry. Store cupcakes in an air-tight container in the refrigerator.
Ingredients Needed
For the Almond Cupcakes:
- Cake flour
- Baking powder and baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Egg whites
- Almond extract and vanilla extract
- Whole milk
- Plain yogurt or sour cream
For the Raspberry Buttercream:
- Unsalted butter
- Confectioner's sugar
- Heavy cream
- Raspberry preserves
- Almond extract
- Salt
- Fresh raspberries (for garnish)
Pro Tips
Be sure to use room temperature butter for this recipe. You want smooth and creamy butter without any chunks in your batter.
I recommend using room temperature egg whites for this recipe as well. This allows you to whip more air into the egg whites, creating a lighter, fluffier cake texture.
To store: Store cupcakes in the refrigerator for up to 4 days, and bring to room temperature before serving.
To freeze: Place cupcakes in a freezer bag and store in freezer for up to 3 months.
You can easily double this recipe to make a larger quantity of cupcakes.
If you are short on time, make the cupcakes ahead of time and store in the refrigerator for up to 2 days. Similarly, the frosting can be make ahead of time and stored in the refrigerator for up to 3 days.
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
Raspberry Almond Cupcakes Recipe
Ingredients
For the Almond Cupcakes:
- 1 ¼ cups cake flour
- ½ Tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- 3 egg whites, room temperature
- ½ Tablespoon almond extract
- ½ teaspoon vanilla extract
- ⅓ cup whole milk
- ⅓ cup plain yogurt or sour cream
For the Raspberry Buttercream:
- ⅓ cup unsalted butter, room temperature
- 1 ¼ cups confectioner's sugar, sifted
- ½ Tablespoon heavy cream
- 1 Tablespoon raspberry preserves
- ½ teaspoon almond extract
- ⅛ teaspoon salt
- ¾ cup fresh raspberries (for garnish)
Instructions
Make The Almond Cake:
- Preheat oven to 350 degrees F. Place baking cup liners into muffin tin.
- In a medium mixing bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment (or using an electric hand-mixer), beat the butter on medium-high until creamy and smooth, about 2 minutes. Pour in sugar and beat for an additional 2 minutes.
- In a small bowl, lightly beat egg whites with a whisk. Add egg whites to mixer in three additions (one egg white at a time), beating well after each addition. Scrape down sides and bottom of bowl after each additional egg white.
- In a small bowl, whisk together the almond extract, vanilla extract, milk, and yogurt.
- With mixer on low speed, add the flour mixture in three additions, alternating it with the wet mixture, and ending with the flour mixture. Mix until just combined.
- Using a cookie scoop or large spoon, divide batter evenly between cupcake liners. Bake for 15-17 minutes, or until edges become lightly golden or toothpick inserted into center comes out clean.
- Let cupcakes cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
Make the Raspberry Buttercream:
- Using a stand mixer fitted with the paddle attachment (or using an electric hand-mixer), beat the butter on medium-high until creamy and smooth, about 2 minutes.
- Turn mixer to low and pour in confectioner's sugar. Adjust speed to medium and beat mixture until well combined. Add heavy cream, raspberry preserves, almond extract, and salt, and beat until smooth.
Assemble and Garnish:
- Using a pastry bag or plastic storage bag, pipe frosting onto cooled cupcakes. Top each cupcake with a fresh raspberry. Store cupcakes in an air-tight container in the refrigerator for up to 3 days.
Kate
These were a huge hit at my sister's birthday party! Several people commented on how light and airy they were, and loved the subtle almond flavor. Thanks for a winning recipe!
Gastronotherapy
Yay! I'm so happy they were a hit, Kate!