Almond Cupcakes with Raspberry Buttercream

Light and fluffy 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!

I always appreciate a good cupcake or slice of cake, like strawberry cornmeal cake, the best carrot cake cupcakes, and chocolate orange cake. Cupcakes are fun in particular because they're the perfect size for one person, so no sharing is required.

I love the combination of almond and raspberry, and in this recipe, light and fluffy 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. The buttercream includes raspberry preserves, giving it a beautiful pink color and delicious raspberry flavor.

For more cake recipes, try my dutch apple cake or blueberry lemon ricotta pound cake!

Jump to:

• ⭐️ Why This Recipe Is The Best
• 🍰 Ingredient Notes
• 📝 Variations & Substitutions
• 🥄 How To Make Almond Cupcakes with Raspberry Buttercream
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🥧 More Dessert Recipes
• 📖 Almond Cupcakes with Raspberry Buttercream Recipe

⭐️ Why This Recipe Is The Best

• Light and pillowy almond cupcakes with rich buttercream frosting
• Easy enough for beginner bakers
• Cupcakes and/or frosting can be made ahead of time
• Makes a great gift
• Beautiful dessert that looks deceivingly fancy

🍰 Ingredient Notes

• Cake flour - 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.
• Salt - Never skip the salt in a baking recipe, as it enhances flavor and extends the shelf life.
• Unsalted butter - Using unsalted butter helps us control the amount of salt in a recipe.
• Egg whites - Using egg whites only makes for lighter, airier cupcakes.
• Almond extract - Gives our almond cupcakes that rich and nutty flavor. If you love almond extract, try it in almond poppy seed muffins with almond paste streusel, gluten free thumbprint cookies, vegan fruit tart, and no-bake black forest pie.
• Plain yogurt or sour cream - Provides added moisture to our cupcakes.

📝 Variations & Substitutions

• All-purpose flour. You can use this as a substitute, but your cupcakes will be much more dense.
• Make dairy-free: Substitute the milk, yogurt, butter, and heavy cream for vegan/plant-based versions. I have not recipe tested this, so let me know how if you give it a try!
• Make gluten-free: Substitute the cake flour for all-purpose gluten free flour (just note that the cupcakes will be denser).
• Preserves. Use your favorite flavor of fruit preserves.
• Fruit. Substitute your favorite fresh berries (or fruit) for the garnish.

🥄 How To Make Almond Cupcakes with Raspberry Buttercream

*See recipe card below for printable 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.

👩🏼‍🍳 Expert Tips

• Use room temperature butter. You want smooth and creamy butter without any chunks in your batter.
• Use room temperature egg whites. 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.
• Serve on a dessert platter for a baby shower/bachelorette party/book club, along with death by chocolate zucchini bread, chocolate pecan bark with rosemary, rosemary lemon shortbread cookies, and spiced candied nuts.
• Double up. You can easily double this recipe to make a larger quantity of cupcakes.
• Make ahead. 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.

💬 Frequently Asked Questions

🥧 More Dessert Recipes

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