Almond Cupcakes with Raspberry Buttercream

If you're a fan of the nutty flavor of almonds, then these light and fluffy almond cupcakes are for you. Frosted with rich raspberry buttercream and topped with fresh raspberries, these delicious cupcakes are easy enough for beginners and beautiful enough for a special occasion.

I love the combination of nutty almond and sweet 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 white cupcake. The buttercream includes raspberry preserves, giving it a beautiful pink color and delicious raspberry flavor.

You can even make them ahead of time and frost right before serving!

For more cake recipes, try my carrot cake cupcakes, strawberry cornmeal cake, dutch apple cake or blueberry lemon ricotta pound cake!

Jump to:

• ⭐️ Why These Cupcakes are the Best
• 🍰 Ingredient Notes
• 📝 Variations & Substitutions
• 🥄 How To Make Almond Cupcakes
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🍰 More Cake Recipes
• Almond Cupcakes Recipe

⭐️ Why These Cupcakes are the Best

• Delicate white almond cupcakes that are light as air and topped with rich raspberry frosting
• Raspberry almond cupcakes are easy enough for beginner bakers with step-by-step instructions
• Beautiful dessert that looks deceivingly fancy
• The perfect cupcakes for bridal showers, birthday parties, Mother's Day, and they make for stunning wedding cake cupcakes
• Make ahead instructions are provided

🍰 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. Make sure your butter is room temperature.
• Egg whites - Be sure to use room temperature egg whites. This allows you to whip more air into the egg whites, creating a lighter and airier cake texture. Use your yolks to make chocolate old fashioned donuts!
• Almond extract - Gives our almond cupcakes that rich and nutty flavor. If you love almond extract, try it in my almond poppy seed muffins 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.
• Dairy-free cupcakes: 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: Using a 1:1 ratio, substitute the cake flour for all-purpose gluten free flour (just note that the cupcakes will be denser).
• Fruit preserves. Use your favorite flavor of fruit preserves.
• Fruit. Substitute your favorite fresh berries (or fruit) for the garnish.

🥄 How To Make Almond Cupcakes

*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.
• Storage: Store cupcakes in the refrigerator for up to 4 days, and bring to room temperature before serving.
• How to freeze: Place cupcakes in a freezer bag and store in the freezer for up to 3 months. To thaw, place in fridge overnight.
• Serve almond cupcakes on a dessert platter for a baby shower, wedding, bachelorette party, or book club, along with death by chocolate zucchini bread, rosemary lemon shortbread, and spiced candied nuts.
• Bake in the center of oven for even baking.
• Tap your cupcake pan. Give your cupcake pan a light tap on the counter before baking. This removes any air bubbles in the batter.
• Double up. You can easily double this recipe to make a larger quantity of cupcakes.
• Make ahead instructions: 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 Cake Recipes

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