Raspberry Almond Cupcakes with Filling

If you can't get enough of fresh raspberries when they're in season, you're really going to love these raspberry almond cupcakes that you can make all year long! Similar to my strawberry filled vanilla cupcakes, these cupcakes have a delicious fruity filling that uses raspberry jam.

This easy dessert recipe also gives you the steps you need for making a beautiful marbled raspberry frosting. It packs an extra punch of raspberry flavor.

However, feel free to take this in a different direction if you're going for a more classic look. Top off these cupcakes with my almond buttercream frosting or small batch chocolate buttercream.

And if you're ISO more raspberry desserts, try:

• My white chocolate raspberry loaf cake - It's topped with the prettiest marbled ganache that's white and pink.
• This raspberry chocolate Bundt cake has a deep chocolatey flavor, balanced with the slightly tart raspberry ganache on top.

Jump to:

• Ingredients for these Almond Cupcakes
• Tip: Cupcake Decorating with Freeze Dried Fruit
• Best Results: Baking in Grams
• Making Raspberry Almond Cupcakes
• Marbled Cream Cheese Frosting Instructions
• Cupcake Assembly
• Cupcake Storage
• More Recipes Like these Raspberry Almond Cupcakes
• Raspberry Almond Cupcakes

Ingredients for these Almond Cupcakes

The recipe card below contains all the ingredients you need for almond raspberry cupcakes. Here are a few key ones:

• Raspberry filling - For a quick recipe shortcut, I like to use my favorite raspberry preserves or jam instead of making a homemade version.  
• Almond extract - The combination of almond and raspberry is a good one. Raspberries have a sweet-tart flavor that complements the slightly sweet yet nutty flavor of almonds. Together, they enhance each other's flavors without overpowering them. Almond extract also makes an appearance in the delicious frosting
• Freeze-dried raspberries - Since using freeze dried fruit in the frosting for my vanilla cake with strawberry filling as well as a tasty blueberry cream cheese frosting, I'm a huge convert! Freeze dried raspberries have a concentrated, more intense flavor than fresh or even dried fruits. They work well in frosting because they don't add any excess moisture.  

Making Raspberry Almond Cupcakes

About an hour before beginning this recipe, place butter, eggs, and buttermilk on your kitchen counter so they reach room temperature. 

Preheat your oven to 350°F and line a standard muffin tin with 12 paper liners.

To a large bowl, add and whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.  

Using the paddle attachment in the bowl of a stand mixer, cream butter, sugar, both your almond and vanilla extract, and oil on medium speed for 4 minutes. Stop mixer and scrape down the sides of the bowl. Add the two eggs and beat again for 1 minute.

Add half of your bowl of dry ingredients and half of your buttermilk to your mixing bowl. Mix on low speed for about 45 seconds before repeating step with remaining ingredients to fully combine flour and buttermilk. This creates the fluffy almond cake that's the core of this recipe. 

Pour and evenly divide cupcake batter into your prepared cupcake liners (about 50 grams in each cavity). Bake for 14-16 minutes or until cupcakes appear buttery and dense but bounce back at the touch of your finger.

Let cupcakes cool in cupcake tin or pan about 5 minutes before transferring to a wire rack to cool completely before inserting the raspberry filling. 

Marbled Cream Cheese Frosting Instructions

My fresh raspberry frosting post breaks down the steps for making a version of this buttercream with cream cheese.

You need unsalted butter, room temperature, powdered sugar, cream cheese, and freeze dried raspberry powder. You can also add lemon juice or distilled white vinegar to offset sweetness if you'd like.

The variation here incorporates almond, while using freeze dried raspberries for a bit of tanginess.

To create marbled frosting, make hybrid cream cheese buttercream in a mixing bowl. Remove half of the white frosting to and set it aside in another container. Then add finely ground freeze dried raspberries to mixing bowl and mix until well-combined. This will leave you with a rich, deep shade of pink.

Spread out the white and pink frostings in two or more lines on a piece of plastic wrap. Roll that up and place in piping bag or pastry bag fitted with a tip of your choice.

Cupcake Assembly

If you have a cupcake corer to add filling to your cupcakes, great! I do not, but no problem.

Instead, I used the wider end of a large piping tip (like the size of 1M, 2D, etc). Make a hole in the center of your cupcakes and go about ¾ of the way down into it.

Scoop about 2 teaspoons of filling into the hole of each cupcake.

Cover each hole in the middle of the cupcake by piping frosting directly onto the top of the cupcakes. Garnish with white sprinkles, fresh raspberries, or leave as is. 

More Recipes Like these Raspberry Almond Cupcakes

Print