Essential Ingredients for Your Almond Raspberry Cupcakes

Creating these heavenly almond cupcakes with raspberry cream cheese frosting starts with selecting the right ingredients. Each component plays a vital role in achieving the perfect texture and flavor:

• Almond Extract: This is truly the star ingredient for the cupcake batter, imparting that distinct, rich, and slightly sweet nutty flavor that sets these cupcakes apart. It’s fascinating to note that many commercial almond extracts are not actually derived from almonds, which can be a relief for those with nut allergies – always double-check the ingredient list for specific brands. Given its potent nature, using the exact amount specified in the recipe is crucial to achieve the perfect balance without overpowering the other flavors. You’ll typically find high-quality almond extract conveniently located in the baking aisle, right alongside vanilla extract.
• Sour Cream and Whole Milk: These full-fat dairy components are essential for creating the incredibly moist crumb and soft, tender texture that defines these cupcakes. The fat content contributes significantly to the richness and ensures the cupcakes remain succulent rather than dry. Do not be tempted to substitute with low-fat alternatives, as this will compromise the desired luxurious texture and flavor. Room temperature dairy also blends more smoothly into the batter, preventing lumps and ensuring an even bake.
• Raspberry Jam or Preserves: The quality of your jam directly impacts the vibrant flavor and beautiful color of your cream cheese frosting. My personal preference leans towards Bonne Maman for its superior fruit content and exquisite taste, but feel free to use any high-quality brand you love. A good jam will provide a delightful balance of sweetness and tartness, making the frosting truly irresistible. Using a seedless variety will also give you a smoother, more refined frosting texture.
• Other Standard Baking Ingredients: Don’t forget the basics! You’ll also need all-purpose flour, granulated sugar, unsalted butter, eggs, cornstarch, baking powder, and salt. Ensuring these staples are fresh and at room temperature (where specified) will significantly contribute to the success of your cupcakes. Flour should ideally be weighed for accuracy or carefully spooned and leveled to avoid dense cupcakes.

See recipe card below for a full list of ingredients and precise measurements.

Step 1: Prepare the Dry Ingredients. Begin by preheating your oven to 350°F (175°C) and lining a 12-cup cupcake pan with paper liners. In a medium-sized bowl, meticulously whisk together the all-purpose flour, cornstarch, baking powder, and salt. This step is crucial for ensuring that the leavening agents and flavorings are evenly distributed throughout the batter, which contributes to a consistent and fluffy texture in your finished cupcakes.

Step 2: Combine the Wet Ingredients. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the softened unsalted butter and granulated sugar. Beat them on medium speed for 2-3 minutes until the mixture becomes visibly light, pale, and fluffy. This creaming process incorporates air, which is vital for a tender cupcake. Next, add the whole egg and the extra egg white, beating for another 1-2 minutes until fully incorporated and the mixture is light and aerated. Finish by mixing in the potent almond extract and the creamy sour cream until just combined, ensuring all components are smoothly integrated.

Step 3: Gradually Incorporate Dry and Wet Ingredients. With your mixer on low speed, alternately add the whisked dry ingredients and the whole milk to the wet mixture. Begin by stirring in approximately half of the flour mixture until just barely combined. Then, add half of the milk, mixing until integrated. Continue this alternating pattern, finishing with the remaining dry ingredients. Remember to scrape down the sides of the bowl between additions to ensure everything is thoroughly mixed. Be careful not to overmix the batter, as this can lead to tough, dense cupcakes. Mix just until no streaks of flour remain.

Step 4: Bake and Cool the Cupcakes. Evenly divide the prepared almond batter among the 12 cupcake liners, filling each approximately two-thirds of the way full. This allows room for them to rise beautifully without overflowing. Bake in your preheated 350°F (175°C) oven for about 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, let the cupcakes cool in the muffin pan for about 10 minutes. This helps them set and prevents them from sticking. After 10 minutes, carefully transfer them to a wire rack to cool completely before frosting. This step is crucial, as frosting warm cupcakes will cause the frosting to melt.

Step 5: Prepare the Raspberry Cream Cheese Frosting. While your almond cupcakes are cooling, turn your attention to the delightful frosting. In a medium bowl, combine the room-temperature cream cheese, softened unsalted butter, sweet and tart raspberry jam, and powdered sugar. Using an electric mixer, beat these ingredients together on medium speed until the frosting is perfectly smooth, light, and fluffy. If you find the consistency too thick, add a touch more jam or milk; if it’s too thin, gradually mix in more powdered sugar until you reach your desired piping consistency.

Step 6: Frost and Serve Your Masterpiece. Once the almond cupcakes are completely cooled, it’s time for the artistic touch! Transfer your luscious raspberry cream cheese frosting into a piping bag fitted with your favorite tip. I used a large closed-star piping tip to create elegant swirls, but a simple knife or offset spatula can also create a beautiful finish. Pipe or spread a generous amount of frosting onto the top of each cupcake. For an extra flourish, consider garnishing with a fresh raspberry, a sprinkle of sliced almonds, or a delicate mint leaf. Now, your beautiful and delicious Almond Cupcakes with Raspberry Cream Cheese Frosting are ready to be admired and, more importantly, devoured! Enjoy the fruits of your baking labor.

The inclusion of an extra egg white is a clever technique used to boost the overall fluffiness and lightness of the cupcake texture. When beaten into the rest of the ingredients, the egg white incorporates more air, resulting in a noticeably softer and airier crumb. The single full egg, on the other hand, contributes essential richness, moisture, and binding properties to the cake, ensuring it remains tender and flavorful. This combination strikes a perfect balance for truly exceptional cupcakes.

No, almond flour is not a suitable 1:1 replacement for all-purpose flour in this recipe, or most standard baking recipes. Almond flour is essentially blanched, finely ground almonds, which has a very different protein structure and absorbent quality compared to wheat-based all-purpose flour. Substituting it directly would drastically alter the texture, moisture content, and overall structure of the cupcakes, likely resulting in a very dense or crumbly product. For best results, stick to all-purpose flour as specified.

Absolutely! While the raspberry cream cheese frosting is a divine pairing with the almond cupcakes, feel free to get creative. You can certainly use your favorite frosting recipe to complement the almond flavor. A classic vanilla buttercream, a rich chocolate ganache, or even a simple lemon glaze would all offer interesting and delicious contrasts. Experiment to find your perfect flavor combination!

Almond Cupcakes

• ▢ 1½ cups (187.5 g) all-purpose flour weighed in grams or spooned and leveled
• ▢ 2 tablespoons (16 g) cornstarch
• ▢ 1 teaspoon (4 g) baking powder
• ▢ ⅛ teaspoon salt
• ▢ 6 tablespoons (84 g) unsalted butter room temperature
• ▢ ¾ cup (150 g) granulated sugar
• ▢ 1 large egg room temperature
• ▢ 1 large egg white room temperature
• ▢ 1 teaspoon almond extract
• ▢ ⅓ cup (80 g) sour cream room temperature
• ▢ ⅓ cup (78.86 ml) whole milk room temperature

Raspberry Cream Cheese Frosting

• ▢ 4 ounces (113.4 g) cream cheese room temperature
• ▢ ¼ cup (56.75 g) unsalted butter room temperature
• ▢ 1½ tablespoons raspberry jam or preserves
• ▢ 2½ cups (300 g) powdered sugar sifted if clumpy

Almond Cupcakes

• Preheat oven to 350°F (175°C) and fill a 12-cup cupcake pan with paper liners.
• In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
• In a large bowl, using a stand mixer with the paddle attachment or an electric hand mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy (2-3 minutes on medium speed). Add the whole egg and egg white, beating for another 1-2 minutes until thoroughly incorporated and light. Stir in the almond extract and sour cream until just combined.
• Alternately mix the dry ingredients (from Step 1) and the whole milk into the wet ingredients (from Step 2). Begin by adding about half of the flour mixture, mixing on low speed until just combined. Follow with half of the milk, then continue alternating, finishing with the remaining dry ingredients. Mix just until no streaks of flour remain, being careful not to overmix.
• Evenly distribute the batter into the 12 prepared cupcake liners, filling each approximately two-thirds of the way full. Bake on the middle rack of your preheated oven for 16-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Let the almond cupcakes cool in the pan for 10 minutes to set. Then, carefully transfer them to a wire rack to cool completely to room temperature before proceeding to frost them.

Raspberry Cream Cheese Frosting

• In a medium bowl, combine the softened cream cheese, room-temperature unsalted butter, raspberry jam (or preserves), and powdered sugar. Using an electric mixer, beat until the frosting is completely smooth, light, and fluffy.

  If the frosting consistency is too thick for your preference, add a tiny bit more jam or a splash of milk. If it’s too thin, gradually add more sifted powdered sugar until it reaches your desired piping consistency.

• Transfer the prepared raspberry cream cheese frosting to a piping bag fitted with your desired tip (a large closed-star tip works beautifully for elegant swirls). Pipe the frosting generously on top of each completely cooled almond cupcake. Garnish as desired, perhaps with fresh raspberries or a sprinkle of sliced almonds, and enjoy your homemade wedding cake deliciousness!

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Frosting Consistency: The consistency of your raspberry cream cheese frosting can significantly impact its ease of piping and overall appearance. Remember that the moisture content and thickness of raspberry jam can vary by brand. If your frosting seems too thin or runny after mixing, gradually add more sifted powdered sugar, one tablespoon at a time, until it reaches your desired firmness. Conversely, if the frosting is too thick or stiff, add a small amount of additional raspberry jam or a tiny splash of whole milk, a teaspoon at a time, until it becomes smooth and pipeable.

Storage for Freshness: Frosted almond cupcakes, due to their cream cheese frosting, should be stored in an airtight container. At room temperature, they will remain fresh for up to 1 day. For longer storage, refrigerate them for up to 1 week. Always allow them to come to room temperature for about 15-30 minutes before serving to ensure the cake is soft and the frosting is creamy. Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 1 month. Frosted cupcakes can also be frozen carefully for up to 1 month by flash-freezing them until the frosting is solid, then wrapping them individually.

Nutrition Information: The provided nutrition information in this recipe is an estimate per serving. Please be aware that the calorie and nutritional accuracy is not guaranteed, as values can vary based on specific ingredient brands, preparation methods, and serving sizes. It should be used as a general guide.