Description
Delightful almond cupcakes filled with vibrant raspberry, perfect for any celebration.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons almond extract
- 1/2 cup whole milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped almonds (optional)
- 1 teaspoon lemon zest (optional)
- Fresh raspberries (for garnish)
- Almond slivers (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Cream together 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 the flour, baking powder, and salt in another bowl.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the milk.
- Spoon the batter into the cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool completely before filling and frosting.
- Fill each cupcake with raspberry filling and frost with buttercream or cream cheese icing, then garnish with raspberries and almond slivers.
Notes
For a gluten-free version, use a 1:1 gluten-free baking blend. For vegan, substitute eggs with flaxseed meal and milk with almond or soy milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg