Almond Raspberry Cupcakes Recipe

These Almond Raspberry Cupcakes are a delightful treat that combines the nutty flavor of almonds with the tartness of fresh raspberries. Perfect for any occasion, these cupcakes are sure to impress your guests with their unique flavor profile.

This recipe is straightforward and ideal for dessert lovers looking to try something new. With simple ingredients and easy-to-follow steps, you can create a batch of delicious Almond Raspberry Cupcakes that will satisfy your sweet cravings.

Delicious Almond Raspberry Cupcakes

These cupcakes feature a moist almond-flavored base topped with a raspberry frosting that adds a burst of flavor. The recipe takes about 1 hour from start to finish and yields 12 cupcakes, making it a perfect dessert recipe for gatherings or special occasions.

Ingredients

1 cup all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon almond extract
1/2 cup milk
1 cup fresh raspberries (plus extra for garnish)
1 cup powdered sugar (for frosting)
2 tablespoons raspberry puree (for frosting)
1 tablespoon milk (for frosting)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
Cream Butter and Sugar: In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the almond extract.
Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Gently fold in the fresh raspberries.
Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Prepare Frosting: In a bowl, mix the powdered sugar, raspberry puree, and milk until smooth. Adjust consistency as needed.
Frost Cupcakes: Once the cupcakes are cool, frost them with the raspberry frosting and garnish with additional raspberries if desired.