I’m not a fan of cupcakes generally.

Originally Published 05/02/2021

But these Raspberry Almond Cupcakes are as tasty as they are pretty!

Store-bought cupcakes (other than these) look like work to eat. So much messy frosting that you know it going to get everywhere and too much frosting in general. I’m usually looking for a way to discreetly scrape it off somewhere so I can get to the cake part lol.

And let’s be honest, that cake part is usually dry, or dense, or dense and dry. Most of the time store-bought cupcakes are decorated so gaudy too. You have to wonder, “Is that color of frosting going to stain my face while I’m awkwardly trying to eat this cupcake?” These Raspberry Almond Cupcakes are none of that! Well…I mean I can’t promise they still won’t be messy to eat, but the fresh raspberries in the cake make it far from dry and the frosting is light, not overwhelming! It’s a cupcake I can get behind! 

As for the ingredients for these Raspberry Almond Cupcakes, they’re pretty simple too.

The only thing you might be missing in your kitchen is the Greek yogurt. This can also be substituted with sour cream!

The addition of this, plus the fresh raspberries really does make this cake delectable! Anyway, getting ahead of myself.

Start by preheating your oven to 350 degrees and line a 12-cup muffin tin with papers.

Next, mix together the flour, baking powder, and salt in a separate bowl. This helps to evenly disperse the baking powder and salt so that when the dry ingredients are combined with the wet, there aren’t clumps of salt in your cupcakes. Or, you don’t get an uneven rise. 

The next step is to combine the wet ingredients in your mixer.

Start with the softened butter, vegetable oil, and sugar. “Found in the instructions section of most cookie and cake recipes, creaming butter and sugar is an important step in baking. ‘Creaming’ refers to the process of incorporating sugar and softened butter into a uniform, fluffy, and smooth mixture in which the sugar is dissolved and evenly dispersed.” –NELLIE’S KINDNESS CREW This is an important step because it helps get rid of the sugar’s grittiness which in turn helps the cupcake texture to not be gritty. It also helps create air bubbles in the butter which will help raise the cake. After this, add in the eggs and whisk everything until it turns light and fluffy! Next, add in the yogurt, milk, vanilla, and almond extracts and mix again until combined. 

Lastly, add the dry ingredients to finish making the batter for these Raspberry Almond Cupcakes.

Only mix everything until it is just combined! Over mixing can cause gluten formation and flatten out your batter.

Before folding in the raspberries, coat mix them with some flour. The flour on the outside of the berries will help them essentially float in the cupcake batter instead of all sinking to the bottom. Fold in the floured raspberries and then fill the cupcake liners. This is a thick batter, I ended up using a spoon to just plop it in. Try and get them all as even as you can. It can be a messy business, just do your best and wipe up any glops that don’t make it in! ☺️ After they’re filled, tap the muffin tin on the counter a few times to release air bubbles. Now they’re ready to bake!

Bake the Raspberry Almond Cupcakes until they’re golden!

This will take about 15-20 minutes.

Use the trusty ol’ toothpick test to tell when they’re done!

After they come out of the oven, let them cool in the muffin tin for five minutes or so, then get them out and finish cooling them on a cooling rack.

I may have had to eat one without frosting, while it was still warm…yum! 

As I said, I’m more about the cake than the frosting and these are showstoppers sans frosting.

While the Raspberry Almond Cupcakes are cooling though,

it’s time to make the frosting. Super simple almond buttercream – start by putting the softened butter, powdered sugar, and milk in your mixer. Whisk on low, to begin with until the powdered sugar won’t explode everywhere.

Once these three things come together, add in the almond extract and extra milk if the frosting seems dry. Then turn up too high to start whipping!

I was actually using a handheld whisk attached to my immersion blender for this. One of the whisk wires snapped mid-whip! It sprayed frosting all up my neck, arms, and face 😂. A week later, I was still finding dried frosting stuck to odd places around the kitchen. Ooops! After the frosting is light and fluffy, you can use a piping bag fitted with a star tip to frost your delicious Raspberry Almond Cupcakes. And that’s it! You’ve successfully made tasty and pretty cupcakes! These Raspberry Almond Cupcakes are best shared with family and friends the day of but will keep in a container in the fridge for up to a week.

Check out my Dessert Archives for more inspiration!

Print Recipe

Raspberry Almond Cupcakes

A perfectly sweet almond cupcake with juicy raspberries throughout topped with light, fluffy almond frosting!

Prep Time20 minutes mins

Cook Time20 minutes mins

Course: Dessert

Servings: 12 Cupcakes

Equipment

• Kitchenaid Mixer
• Muffin Tin
• Rubber Spatula
• Measuring Cups & Spoons
• Cupcake liners
• Medium Bowl
• Piping bag and star tip

Ingredients

Raspberry Almond Cupcakes

• 1 1/2 Cups All-Purpose Flour
• 3 tsp Baking Powder
• 1/2 tsp Salt
• 4 tbsp Salted Butter room temperature
• 3/4 tbsp Vegetable Oil
• 3/4 Cup Granulated Sugar
• 1 large Egg room temperature
• 1/2 Cup Greek Yogurt plain
• 1/4 Cup Whole Milk
• 1 tsp Vanilla Extract
• 1/4 tsp Almond Extract

Almond Buttercream Frosting

• 3 Cups Powdered Sugar
• 6 tbsp Salted Butter room temperature
• 3-4 tbsp Whole Milk
• 1/2 tsp Almond Extract

Instructions

Raspberry Almond Cupcakes

• Preheat the oven to 350 degrees and line a 12 cup muffin tin with cupcake liners, or spray with oil.
• In a separate bowl, mix together 1 1/2 cups of flour, 3 tsp of baking powder, and 1/2 tsp of salt.
• In the Kitchenaid mixer with the whisk attachment, add 4 tbsp of softened butter, 3/4 tbsp of vegetable oil, and 3/4 cup of sugar. Whisk together, then add in the large room temperature egg and whisk on high until the batter turns a light yellow.
• Next, add in the 1/2 cup of Greek yogurt, 1/4 cup of milk, tsp of vanilla, and 1/4 tsp of almond extract. Mix until all the ingredients are combined.
• Finally, add in the bowl of flour, baking powder, and salt. Whisk everything together until all the dry ingredients are combined and the batter is smooth.
• Fill all 12 muffin cups equally and tap the muffin tin on the counter a few times to release air bubbles. Place the tin on the middle rack of the oven and bake for 15-20 minutes. The cupcakes should be risen, golden brown and when a toothpick is inserted into the middle it should come out clean when they are finished baking!
• Remove from the oven and allow to cool in the tin for 5 minutes, then remove from the tin and finish cooling on a cooling rack. Do not frost the cupcakes until they are fully cool!

Almond Buttercream Frosting

• In your Kitchenaid fitted with the whisk attachment, add in the 6 tbsp of softened butter, 3 cups of powdered sugar, and 3 tbsp of milk. Start at low speed so the powdered sugar doesn’t go everywhere! Mix until the ingredients start to come together.
• Add in the 1/2 tsp of almond extract and the additional tbsp of milk if the frosting looks too stiff. Whip on medium-high speed until the frosting is light and fluffy!
• Fill a piping bag fitted with a star tip and frost the top of each cool cupcake! Decorate with sprinkles, flowers, fresh raspberries, or whatever you’d like!
• Share with friends, eat and enjoy!

Share on Facebook

Post on X

Follow us

Save