almond raspberry cupcakes
Light and airy almond cupcakes filled with raspberry preserves and topped with a creamy almond frosting.
Prep
: 10
Total
: 25 minutes
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!
Notes
These cupcakes are perfect for weddings, birthdays, or any special occasion. They can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.