Raspberry Almond Cupcake Thrill

Name: Raspberry Almond Cupcake Thrill
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp salt; 1 cup fresh raspberries; 1/4 cup sugar; 1 tbsp cornstarch; 1 tsp lemon juice; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp almond extract; 1-2 tbsp milk for consistency

Highlighted under: Sweet Cravings Bakery

When I decided to create the Raspberry Almond Cupcake Thrill, I knew I wanted to blend the tartness of fresh raspberries with the nutty goodness of almond flour. The result was not only visually stunning but incredibly delicious. These cupcakes are light, moist, and bursting with flavor; a perfect treat for any occasion. I love how the raspberry filling surprises everyone on the first bite, and the almond scent wafts up as you indulge. It's genuinely a delightful experience that I can't wait for you to try!

Created by

Anna

Last updated on 2026-02-07T17:46:27.425Z

Creating these Raspberry Almond Cupcake Thrills was an adventure in the kitchen! I experimented with different ratios of almond flour and regular flour to achieve the perfect crumb, which turned out to be a fun and delicious process. The balance of flavors is delightful, with the almonds enhancing the berry taste without overpowering it.

One of my favorite tips for these cupcakes is to use fresh raspberries for the filling; their natural tartness pairs so beautifully with the sweet almond batter. This combination not only excites the palate but also makes the cupcakes extra special!

Why You'll Love These Cupcakes
A delightful tartness from fresh raspberries that complements the sweetness.
Nutty almond flavor combined with a light and fluffy texture.
Perfect for birthdays, tea parties, or any festive occasion.

Understanding the Ingredients

The combination of all-purpose flour and almond flour in the cupcake batter not only adds depth of flavor but also contributes to the moistness of the cupcakes. Almond flour is denser and helps to retain moisture, ensuring that each bite is light and fluffy, yet satisfying. If you're looking for a gluten-free option, consider substituting all-purpose flour with a gluten-free blend that includes xanthan gum for the best texture.

Fresh raspberries are the star of this recipe, providing a vibrant tartness that contrasts beautifully with the sweetness of the frosting. When cooking the raspberry filling, ensure that the mixture reaches a thick, jam-like consistency. This will allow it to settle nicely in the cupcake without making the batter soggy. Always taste your filling before adding more sugar; sometimes, the natural sweetness of the berries is enough.

Baking Tips for Perfect Cupcakes

When preparing the batter, it's essential to cream the butter and sugar until the mixture is light and fluffy—this process typically takes about 3-5 minutes. Proper creaming incorporates air, which translates to a fluffier cupcake. Avoid overmixing once you’ve added the dry ingredients; mix just until combined to prevent dense cupcakes. A folded-in approach can help maintain airiness in your batter.

After baking, let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack. This prevents sogginess from steam getting trapped beneath. When frosting, ensure the cupcakes are completely cool, as warm cupcakes can cause the buttercream to melt. For a beautiful finish, use a piping bag fitted with a star tip to create decorative swirls on top of your cupcakes.

Ingredients for Raspberry Almond Cupcake Thrill

Cupcake Batter

1 cup all-purpose flour
1/2 cup almond flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt

Raspberry Filling

1 cup fresh raspberries
1/4 cup sugar
1 tbsp cornstarch
1 tsp lemon juice

Buttercream Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp almond extract
1-2 tbsp milk for consistency

Preparation Steps

Step-by-Step Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Make the Raspberry Filling

In a small saucepan, combine fresh raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens. Set aside to cool.

Prepare the Cupcake Batter

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Fill the Cupcake Liners

Spoon a small amount of cupcake batter into each liner, followed by a teaspoon of raspberry filling, then cover with more batter until three-quarters full.

Bake the Cupcakes

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

Make the Buttercream Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and almond extract, mixing until smooth. Add milk as needed to achieve the desired consistency.

Frost and Decorate

Once the cupcakes are cool, frost them with buttercream and decorate with extra raspberries if desired.

Enjoy Your Delicious Cupcakes!

Pro Tips

For an extra burst of flavor, consider adding some lemon zest to the batter or frosting.

Storing and Serving Suggestions

These Raspberry Almond Cupcakes can be stored in an airtight container at room temperature for up to 3 days. If you want to extend their freshness, consider refrigerating them for up to a week. To serve, allow the cupcakes to come to room temperature after refrigeration, as this enhances the flavors. Pair them with a light tea or a glass of sparkling water to complement their vibrant flavors.

For a delightful presentation, consider adding a dusting of powdered sugar before serving. Alternatively, you can garnish with additional fresh raspberries or slivers of toasted almonds for a touch of elegance. These cupcakes also make great gifts; just place them in decorative boxes for a thoughtful homemade treat.

Variations and Dietary Considerations

To switch things up, try incorporating different fruit fillings such as blueberries or cherries, which will pair nicely with the almond flavor. You could also experiment with the almond extract in the frosting, using other extracts like vanilla or coconut for a unique twist. For a chocolate variation, consider making a chocolate cupcake base and topping it with almond butter frosting.

If you're catering to dietary restrictions, consider using vegan butter and almond milk as substitutes for butter and milk in both the cupcakes and frosting. This way, you can enjoy a delicious treat without compromising on flavor or texture. Always ensure that any ingredients used are certified vegan if necessary.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries, but ensure they are thawed and drained of excess liquid before using.

→ How do I store leftover cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

→ Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend, and ensure all other ingredients are gluten-free.

→ What can I use instead of almond extract?

If you're allergic to nuts or prefer not to use almond extract, vanilla extract can be a good substitute.