Oh, where do I even begin with these almond raspberry cupcakes? They’re like a warm hug on a cloudy day, a burst of sunshine when you need it most. I remember the first time I made them, it was a chaotic Saturday morning and I desperately needed a little something sweet for a last-minute bake sale at my daughter’s school. I wasn’t sure if I had enough time or the right ingredients, but I pulled out my trusty recipe binder, and there they were, whispering promises of deliciousness. I honestly thought I was just making another batch of cupcakes, but wow, was I mistaken! The moment they came out of the oven, the most incredible aroma filled my kitchen – this delicate dance of sweet almonds and bright raspberries. My youngest, who is usually glued to his tablet, actually wandered in, sniffed the air, and asked, “Mom, what smells so good?” That, my friends, is the magic of these almond raspberry cupcakes. They’re not just a dessert; they’re a memory in the making, a little slice of joy that always seems to bring a smile. Honestly, if you love the classic combination of almond and raspberry, you’re going to adore these. They’re a step up from your average vanilla or chocolate, offering a sophisticated yet incredibly approachable flavor that everyone raves about.
What are almond raspberry cupcakes?
So, what exactly are these delightful little treats? Think of them as your favorite classic cupcake, but with a sophisticated glow-up. At its heart, it’s a wonderfully moist and tender vanilla cupcake, but we infuse it with the warm, nutty goodness of almond extract. This isn’t an overpowering, artificial almond flavor, mind you; it’s a subtle, sweet undertone that just elevates the whole experience. Then, we fold in bursts of fresh or frozen raspberries. As they bake, these little jewels soften and release their tart, vibrant juices, creating beautiful pink swirls throughout the tender crumb. And to top it all off, we drizzle them with a simple, luscious almond glaze. It’s essentially a vanilla cupcake, but with the delightful surprise of almond and the pop of raspberry in every single bite. It’s that perfect balance of sweet and slightly tart, nutty and fruity. It’s the kind of cupcake that makes you close your eyes in pure bliss with the first bite. It’s not complicated, but the combination is just *chef’s kiss*.
Why you’ll love this recipe?
There are so many reasons why I keep coming back to this almond raspberry cupcake recipe, and I just know you’re going to fall in love with them too. For starters, the flavor is just out of this world. That subtle almond extract plays so beautifully with the sweet vanilla base, and then you get those bright, tangy explosions of raspberry. It’s a sophisticated flavor profile that feels special, but it’s surprisingly easy to pull off. I’ve tested this recipe more times than I can count, and it’s a true lifesaver when I need to whip up something impressive without a lot of fuss. The ingredients are all pretty standard pantry items, too. You probably have most of them already! What I really appreciate is how forgiving this recipe is. Even if you’re a beginner baker, you’ll find these cupcakes incredibly straightforward to make. The batter comes together quickly, and you don’t need any fancy techniques. Plus, they’re incredibly cost-effective! Compared to buying fancy cupcakes from a bakery, making these at home is so much more budget-friendly, and honestly, I think they taste even better. I also love how versatile they are. They’re perfect for a special occasion, a weekend treat, or even just a little something to brighten up a Tuesday afternoon. My family devours these, especially my son who isn’t usually a huge dessert person. He says the raspberries make them “interesting,” which, coming from him, is high praise indeed! If you’re looking for a recipe that’s both delicious and relatively simple, that delivers big on flavor and wow-factor without requiring hours in the kitchen, then these almond raspberry cupcakes are it. They are truly a winner in my book, and I’m so excited for you to try them!
How do I make almond raspberry cupcakes?
Quick Overview
Making these almond raspberry cupcakes is a breeze! We’ll start by whisking together our dry ingredients, then combining the wet ingredients, and finally bringing them together to create a smooth batter. Fresh or frozen raspberries get gently folded in, and then it’s into the oven they go! Once cooled, a simple almond glaze finishes them off beautifully. The whole process is designed to be straightforward, ensuring you get perfectly moist and flavorful cupcakes every time, with that gorgeous pop of raspberry color and taste. It’s truly one of my go-to recipes for when I need a sweet treat in a hurry but still want something that feels special.
Ingredients
For the Main Batter:
You’ll need about 2 ½ cups of all-purpose flour. I always sift mine, it just makes for a lighter cake, but it’s not an absolute must. Make sure your butter is softened to room temperature – this is key for creaming it properly! You’ll need 1 cup (2 sticks) of unsalted butter. For sweetness, we’ll use 1 ¾ cups of granulated sugar. You’ll also need 2 large eggs, again, make sure they’re at room temperature. And for that signature flavor, 1 teaspoon of pure almond extract. Trust me, use the pure stuff, not imitation! For moisture and richness, ½ cup of whole milk is perfect. And of course, we need our leavening: 1 ½ teaspoons of baking powder and ½ teaspoon of salt to balance the sweetness.
For the Filling:
This is where the magic happens! We’ll use about 1 cup of fresh or frozen raspberries. If you’re using frozen, don’t thaw them beforehand – they’ll just make the batter too wet. Just toss them in straight from the freezer. A little tip here: sometimes, I toss the frozen raspberries in a tablespoon of flour before adding them to the batter. It helps prevent them from sinking to the bottom, though they usually stay put quite well in this recipe.
For the Glaze:
This is super simple and makes all the difference. We’ll need about 1 ½ cups of powdered sugar. Then, we add 2 tablespoons of milk (or almond milk for an extra almond kick!). And just a whisper of flavor: ½ teaspoon of pure almond extract. You can adjust the milk to get your desired consistency – thinner for a more drippy glaze, thicker for something that holds its shape a bit more.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven preheated to 350°F (175°C). While that’s happening, grab your muffin tins and line them with cupcake liners. I like to use those pretty decorative ones when I have them, but standard paper liners work perfectly fine. You want to make sure they’re all ready to go before you start mixing your batter, so you can get them into the oven quickly.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your sifted all-purpose flour, baking powder, and salt. Give it a good whisk so everything is evenly distributed. This step ensures that your leavening agents are mixed throughout, which helps your cupcakes rise evenly. Nobody wants a flat cupcake, right?
Step 3: Mix Wet Ingredients
In a separate large bowl, cream together your softened unsalted butter and granulated sugar until it’s light and fluffy. This usually takes a few minutes with an electric mixer. Then, beat in the eggs one at a time, making sure to scrape down the sides of the bowl after each addition. Stir in the pure almond extract until it’s well combined. In a small jug or measuring cup, lightly whisk together your milk and the almond extract. Again, using room temperature ingredients here really helps everything emulsify beautifully.
Step 4: Combine
Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix on low speed just until everything is combined. Be careful not to overmix! Overmixing can lead to tough cupcakes, and we definitely don’t want that. A few little streaks of flour are okay; they’ll disappear as you gently fold in the raspberries.
Step 5: Prepare Filling
If you’re using frozen raspberries, now’s the time to give them a quick toss in about a tablespoon of flour. This helps them maintain their shape and prevents them from bleeding too much color into the batter, though a little bit of pink swirl is exactly what we’re going for!
Step 6: Layer & Swirl
Gently fold the raspberries into the batter using a spatula. Do this carefully, trying not to mash them too much. You want them to remain mostly intact so you get those delightful bursts of fruit in each bite. Spoon the batter into your prepared cupcake liners, filling each about two-thirds full. You can add a few extra raspberries on top of each one if you like, for a pretty presentation.
Step 7: Bake
Pop those beauties into your preheated oven. Bake for about 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden brown, and they should spring back when gently pressed. Ovens can be a bit quirky, so keep an eye on them towards the end of the baking time.
Step 8: Cool & Glaze
Once baked, let the cupcakes cool in the muffin tins for about 5-10 minutes before transferring them to a wire rack to cool completely. This is crucial! If you try to glaze them while they’re still warm, the glaze will just melt and slide right off. While they’re cooling, whisk together the powdered sugar, milk, and almond extract for the glaze until smooth. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a little more powdered sugar.
Step 9: Slice & Serve
Once the cupcakes are completely cool, it’s time to glaze! Drizzle the almond glaze over the tops of the cupcakes. Let the glaze set for a few minutes before serving. These are absolutely divine served at room temperature. You can dust them with a little extra powdered sugar or top with a fresh raspberry or a sliver of almond for an extra touch, but honestly, they’re perfect just as they are.
What to Serve It With
These almond raspberry cupcakes are so wonderfully versatile! They’re not just for birthdays or fancy parties. For a lovely breakfast treat, I love pairing them with a hot cup of coffee. The rich coffee aroma complements the nutty almond perfectly, and the sweetness of the cupcake is just enough to start the day. For a more relaxed brunch spread, they look absolutely stunning arranged on a tiered stand. You could serve them alongside some fresh fruit salad or a quiche. A glass of sparkling rosé or a delicate elderflower cordial would be a lovely beverage choice to match their elegance. As a dessert, they’re a fantastic alternative to a heavy cake. Imagine serving these after a nice dinner; they’re light enough not to feel overwhelming but satisfyingly sweet. A small scoop of vanilla bean ice cream or a dollop of whipped cream would be decadent, but not essential – they truly shine on their own. And for those cozy evenings when you just need a little pick-me-up? These are perfect. Grab one (or two!) with a glass of milk or a cup of herbal tea and curl up with a good book. My personal favorite way to serve them is just as they are, maybe with a single fresh raspberry perched on top for a pop of color. They’re also fantastic to bring to a friend’s house – they’re always a huge hit and feel so much more personal than a store-bought treat. No matter the occasion, these cupcakes are always a welcome addition!
Top Tips for Perfecting Your Almond Raspberry Cupcakes
After making these almond raspberry cupcakes more times than I can count, I’ve picked up a few tricks that I think really make a difference. First, for the raspberries, if you’re using fresh ones, give them a gentle rinse and pat them completely dry. If they’re too wet, they can make your batter watery. With frozen raspberries, as I mentioned before, do NOT thaw them. Toss them straight from the freezer into the batter. I also find that giving them a quick toss in about a tablespoon of all-purpose flour before folding them in helps them suspend better in the batter and prevents them from sinking. It’s a little thing, but it really works! When it comes to mixing, please, please, please don’t overmix. Overmixing develops the gluten in the flour too much, which can result in tough, dense cupcakes. Mix just until the ingredients are combined and there are no dry streaks of flour left. A few small lumps are fine! For the swirl, you don’t need to do anything fancy. Just gently fold the raspberries in. When you scoop the batter into the liners, you’ll naturally get those lovely pink streaks. If you want an even more marbled look, you can reserve a spoonful of plain batter and swirl it through the raspberry-filled batter just once with a toothpick. For ingredient swaps, if you’re out of regular milk, I’ve tested this with almond milk, and it actually made it even creamier, which was a lovely surprise! If you don’t have almond extract, you can use vanilla extract, but you’ll miss out on that signature almond flavor, so I highly recommend trying to find it. When it comes to baking, make sure your oven rack is in the center position. This ensures even heat distribution. If your oven tends to run hot, you might want to reduce the temperature by about 10-15 degrees Fahrenheit. Don’t be afraid to use a toothpick or a thin skewer to test for doneness; it should come out clean with just a few moist crumbs attached. For the glaze, consistency is key. If it’s too thick, add milk a teaspoon at a time. If it’s too thin, add powdered sugar a tablespoon at a time. You’re aiming for a drizzly but not watery consistency. I learned the hard way about letting them cool completely before glazing – it’s a lesson in patience, but so worth it for a clean, beautiful finish!
Storing and Reheating Tips
Storing these delightful almond raspberry cupcakes is pretty straightforward, and they hold up beautifully, which is one of the things I love about them! At room temperature, they’re best enjoyed within 2-3 days. I usually store them in an airtight container. If I’ve already glazed them, I make sure the glaze has fully set before I put the lid on, or I might place a piece of parchment paper between layers of cupcakes if I’m stacking them, just to prevent the glaze from sticking. If you live in a warm climate or it’s very humid, you might want to pop them in the refrigerator after the first day, just to be safe. In the refrigerator, they’ll keep well for about 4-5 days. When you’re ready to enjoy them from the fridge, I find they taste best if you let them sit out on the counter for about 20-30 minutes to come back to room temperature. This really brings out their lovely soft texture and flavor. For longer storage, you can absolutely freeze these cupcakes. They freeze wonderfully! I recommend freezing them *before* glazing them. Wrap each cooled, unglazed cupcake tightly in plastic wrap, then place them in a freezer-safe airtight container or a heavy-duty freezer bag. They’ll keep well in the freezer for up to 2-3 months. When you’re ready to thaw them, just transfer them from the freezer to the refrigerator overnight. Once they’re thawed and back to room temperature, you can then make your glaze and drizzle it over the tops. If you’ve already glazed them before freezing, just be aware that sometimes the glaze can get a little sticky or weep slightly upon thawing, but they’ll still taste delicious. Just make sure they are completely cooled before wrapping and freezing. I’ve never had to reheat them, as they’re meant to be enjoyed at room temp or slightly chilled, but if you were to try, a few seconds in the microwave might warm them slightly, though I’d stick to the room temperature approach for the best texture.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved almond raspberry cupcakes! I truly believe this recipe is special because it strikes that perfect balance between being incredibly easy to make and utterly delicious. It’s a recipe that brings a little bit of comfort and a lot of joy, and I can’t wait for you to experience that for yourself. Whether you’re baking them for a special occasion, a family gathering, or just a quiet afternoon treat, they’re guaranteed to impress. If you enjoyed these, you might also love my Lemon Blueberry Scones or my Chocolate Raspberry Tart – they also feature fruit and a touch of elegance! Give these almond raspberry cupcakes a try, and I promise, they’ll become a staple in your baking repertoire. Happy baking, and I’d absolutely love to hear how yours turn out in the comments below!
almond raspberry cupcakes
Ingredients
Cupcake Ingredients
- 3 large egg whites room temperature
- 0.33 cup buttermilk
- 2 tablespoons buttermilk
- 6 tablespoons unsalted butter softened
- 0.75 cup granulated sugar
- 2 tablespoons granulated sugar
- 1.25 cup cake flour
- 0.5 tablespoon baking powder
- 0.25 teaspoon kosher salt
- 1 tablespoon almond extract
Raspberry Filling
- 0.5 cup raspberry preserves
Almond Frosting
- 0.5 cup unsalted butter softened
- 0.5 cup heavy cream
- 1.5 teaspoon almond extract
- 4 cup powdered sugar
Instructions
Preparation Steps
- For the cake, whisk together the egg whites, almond extract and 2 Tbsp milk in a small bowl until combined. Set aside.
- In a mixing bowl, beat butter and sugar for 2-3 minutes on medium. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining milk.
- Fill cupcake liners half full with batter and bake in a 350 degree oven for 15-17 minutes. Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Fill a pastry bag with raspberry preserves. Using a knife, cut out a small cone in the top of each cupcake. Remove the piece of cupcake and fill with preserves. Place the cut piece of cupcake back (it will sit higher, that's okay because you will top it with frosting). Repeat until all cupcakes are filled.
- For the frosting, beat butter and heavy cream in a mixer for 3 minutes. Add in almond extract and powdered sugar. Beat an additional 5 minutes until light and fluffy.
- Pipe frosting onto cupcakes. Enjoy!
