Raspberry Almond Cupcakes
These raspberry almond cupcakes are made with soft vanilla almond cake filled with bright raspberry filling and topped with smooth almond buttercream frosting. Finished with fresh raspberries, they’re a beautiful bakery-style treat with the perfect balance of sweet and fruity flavors.
Raspberry Almond Cupcakes
It’s a nice day for a white wedding but an even better day for cupcakes that taste like wedding cake.
Soft vanilla almond cupcakes are filled with bright raspberry filling and topped with silky almond buttercream and fresh raspberries, creating a flavor that rivals a slice of wedding cake.
With their delicate almond notes and fresh raspberry finish, they are sweet, elegant, and a little irresistible.
What’s your vice and wish? Totally these raspberry almond cupcakes.
If you think raspberry cupcakes are totally rad, check out my chocolate raspberry cupcakes, raspberry cupcakes, and lemon raspberry cupcakes.
Why You Will Love This Recipe
- Simple but impressive: Easy to make, yet they look and taste like they came from a bakery.
- Soft and fluffy cupcakes: The vanilla almond cupcake base is light, tender, and moist.
- Perfect flavor combination: Tart raspberries and sweet almond create a balanced, bakery-style flavor.
- Beautiful presentation: Fresh raspberries on a swirl of almond buttercream make these cupcakes look elegant and impressive.
- Great for special occasions: Perfect for showers, parties, holidays, or anytime you want a standout dessert.
Recipe Ingredients
Vanilla Almond Cupcakes
- All-purpose flour
- Baking powder + salt
- Granulated sugar
- Unsalted butter – Room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Egg – Room temperature.
- Sour cream – Room temperature.
- Vanilla extract + almond extract
- Whole milk – Room temperature.
Raspberry Filling
- Frozen raspberries
- Granulated sugar
- Lemon juice
- Cornstarch + water
Almond Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar
- Heavy cream
- Vanilla extract + almond extract
- Salt
Additional Ingredients
- Fresh raspberries
How to Make Raspberry Almond Cupcakes
Make the vanilla almond cupcake batter.
Portion the cupcake batter into the cupcake liners.
Bake and cool the cupcakes.
Make the almond buttercream frosting and raspberry filling.
Remove the center of the cupcakes using an apple corer and fill with the raspberry filling.
Frost the cupcakes with the almond buttercream frosting and decorate with fresh raspberries.
Courtney’s Expert Cupcake Baking Tips
- Don’t overmix the cupcake batter. Mix just until combined after adding the dry ingredients to keep the cupcakes light and tender.
- Use a large cookie scoop (3 tablespoons) to portion the cupcake batter into the cupcake liners for uniform, even cupcakes. Be careful not to overfill the liners.
- Bake the cupcakes in the center of the oven for perfectly baked cupcakes.
- Make the raspberry filling ahead of time and keep it in an airtight container in the refrigerator for up to 1 week.
- Use an apple corer to remove the center of the cupcakes before filling and use a piping bag to easily fill the cupcakes.
- To make super smooth frosting, temper the buttercream. Heat ½ cup of the frosting in the microwave for about 20 seconds to melt it slightly. Then, add the melted buttercream back to the mixing bowl and mix on low speed for several minutes.
Frequently Asked Questions
Use an apple corer to remove the center of the cupcake. If you don’t have an apple corer, use a paring knife or a large piping tip to remove the center. Use a piping bag to easily fill the center of the cupcake.
Yes! Raspberry jam or preserves work well as a shortcut. Choose a good-quality jam for the best flavor.
I have a delicious raspberry almond cake recipe you might want to check out that has the precise measurements for a cake with the same flavor.
For the cupcakes pictured, I used an Ateco 857 piping tip which is a closed star piping tip.
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Raspberry Almond Cupcakes
Ingredients
Vanilla Almond Cupcakes
- 1 ¼ cup (156 g) all-purpose flour
- 1 ½ tsp (1.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (57 g) unsalted butter (room temperature)
- ¼ cup (60 ml) vegetable oil
- 1 (1) large egg (room temperature)
- 2 tbsp (24 g) sour cream (room temperature)
- 3 tsp (3 tsp) vanilla extract
- 1 tsp (1 tsp) almond extract
- ½ cup (120 ml) whole milk (room temperature)
Raspberry Filling
- 8 oz (227 g) frozen raspberries
- 2 tbsp (24 g) granulated sugar
- 1 tbsp (1 tbsp) lemon juice
- 1 tbsp (8 g) cornstarch
- 1 tbsp (15 ml) water
Almond Buttercream Frosting
- 1 cup (227 g) unsalted butter (room temperature)
- 2 ½ cups (300 g) powdered sugar
- ¼ cup (60 ml) heavy cream
- 2 tsp (2 tsp) vanilla extract
- 2 tsp (2 tsp) almond extract
- ½ tsp (0.5 tsp) salt
Additional Ingredients
- 24 (48 g) fresh raspberries
Instructions
Vanilla Almond Cupcakes
- Preheat the oven to 350℉ (177℃). Line cupcake pans with 12-13 cupcake liners.
- In a small mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg, sour cream, vanilla extract, and almond extract and mix until smooth.
- Add in half of the dry ingredients and mix until mostly combined. Then, pour in the milk and mix. Add the remaining dry ingredients and mix until the cupcake batter is combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are fully combined.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. The recipe yields about 12 to 13 cupcakes. Bake the cupcakes for 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.
Raspberry Filling
- In a small saucepan, combine the frozen raspberries, granulated sugar, and lemon juice. Cook over medium-low heat stirring occasionally until the raspberries are broken down and the mixture is bubbling. Mash the raspberries with a wooden spoon to break them up.
- In a small separate bowl, mix together the cornstarch and water until smooth.
- Remove the saucepan from the heat and add the cornstarch slurry and mix well until the mixture thickens. Run the raspberry filling through a mesh strainer to remove the seeds (This is optional but highly recommended). Transfer the raspberry filling to a heat-proof bowl and cool to room temperature. If making ahead, store the raspberry filling in an airtight container in the refrigerator for up to one week.
Almond Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add in the heavy cream, vanilla extract, almond extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Mix on low speed for several minutes or mix by hand to remove any air pockets.
- Optional: To smooth out the buttercream, melt ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Assembling the Cupcakes
- Use an apple corer to remove the center of the vanilla almond cupcakes. Plunge the corer about ⅔ of the way down the cupcake, twist, and remove the cake.
- Fill a piping bag with the raspberry filling and pipe the filling into the center of the cupcakes.
- Fill a piping bag fitted with an Ateco 857 piping tip with the almond buttercream frosting. Pipe a generous swirl of the buttercream onto the filled cupcakes and decorate with fresh raspberries.
Notes
- Room temperature: Store the cupcakes in an airtight container at room temperature for 1 day.
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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