How To Make  Raspberry Almond Cupcakes

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* Light and pillowy cupcakes with rich  buttercream frosting * Makes a great Valentine's Day treat * Easy enough for beginner bakers * Cupcakes or frosting can be made ahead of time

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For the Almond Cupcakes: – Cake flour – Baking powder – Baking soda – Salt – Unsalted butter, room temperature – Granulated sugar – Egg whites – Almond extract – Vanilla extract – Whole milk – Plain yogurt or sour cream

Ingredients Needed

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For the Raspberry Buttercream: – Unsalted butter – Confectioner's sugar – Heavy cream – Raspberry preserves – Almond extract – Salt – Fresh raspberries (for garnish)

Ingredients Needed

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1. Preheat oven to 350 degrees F. Place baking cup liners into muffin tin. 2.  In a medium mixing bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.

How To Make Raspberry Almond Cupcakes

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3. 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.

How To Make Raspberry Almond Cupcakes

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4. 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.

How To Make Raspberry Almond Cupcakes

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5. In a small bowl, whisk together the almond extract, vanilla extract, milk, and yogurt. 6. 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.

How To Make Raspberry Almond Cupcakes

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7. 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. 8. Let cupcakes cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

How To Make Raspberry Almond Cupcakes

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Make the Raspberry Buttercream: 1. Using  a stand mixer fitted with the paddle attachment, beat the butter on medium-high until creamy and smooth,  about 2 minutes. 2. Turn  mixer to low and pour in confectioner's sugar. Adjust speed to medium  and beat until well combined. Add heavy cream, raspberry  preserves, almond extract, and salt, and beat until smooth.

SERVE  AND  ENJOY!

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