Cinematic overhead shot of elegant almond raspberry cupcakes with golden-brown bases, fluffy buttercream swirls, and vibrant raspberry preserves, garnished with sliced almonds and fresh raspberries on a white marble surface, with scattered cake flour and a vintage pastry bag, evoking a warm bakery atmosphere.

Almond Raspberry Cupcakes: A Decadent Bakery-Style Dessert

Almond Raspberry Cupcakes: A Decadent Bakery-Style Dessert

Key Information

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Servings: 12-14 cupcakes

Difficulty: Moderate

Dietary: Vegetarian, Optional Gluten-Free

Essential Equipment
Ingredients

Cupcake Base

  • 3 egg whites, room temperature
  • ⅓ cup + 2 Tbsp buttermilk
  • 6 Tbsp unsalted butter, softened
  • ¾ cup + 2 Tbsp granulated sugar
  • 1¼ cup cake flour
  • ½ Tbsp baking powder
  • ¼ tsp kosher salt
  • 1 Tbsp almond extract
  • ½ cup raspberry preserves

Frosting

  • ½ cup unsalted butter, softened
  • ½ cup heavy cream
  • 1½ tsp almond extract
  • 4 cups powdered sugar
Pro Tips Before You Start
  • Room temperature ingredients are crucial
  • Do not overmix the batter
  • Sift dry ingredients for smooth texture
Step-by-Step Method
  1. Preheat Oven: Set to 350°F (175°C)
  2. Prepare Wet Mixture:
    • Whisk egg whites, almond extract, and 2 Tbsp buttermilk
    • Set aside
  3. Cream Butter:
    • Beat butter and sugar for 2-3 minutes
    • Mixture should be light and fluffy
  4. Combine Dry Ingredients:
    • Mix flour, baking powder, salt
    • Gently incorporate into butter mixture
  5. Create Batter:
    • Slowly add egg white mixture
    • Mix until just combined
    • Add remaining buttermilk
  6. Bake:
    • Fill cupcake liners ⅔ full
    • Bake 15-17 minutes
    • Cool in pan for 5 minutes
    • Transfer to wire rack
  7. Fill Cupcakes:
    • Core center of each cupcake
    • Fill with raspberry preserves
    • Replace cupcake top
  8. Frost:

Cinematic overhead view of a warm, elegant kitchen counter featuring a white mixing bowl with fluffy butter and sugar, scattered cake flour, glistening egg whites in a glass bowl, and a vintage cream-colored mixer, all bathed in golden hour light with soft shadows and floating flour particles.

Storage & Make-Ahead Tips
  • Room temperature: 2 days
  • Refrigerate if warm
  • Freeze (without frosting) up to 2 months
Variations
  • Gluten-free flour options
  • Swap preserves (cherry, strawberry)
  • Alternate frosting styles
  • Low-sugar adaptations
Common Mistakes to Avoid
  • Don’t overmix batter
  • Avoid overfilling liners
  • Use room temperature ingredients
  • Don’t overbake
Nutritional Snapshot
  • Approximately 345 calories per cupcake
  • 2g protein
  • 15g fat
  • 51g carbohydrates
Perfect For
  • Bridal showers
  • Spring/summer gatherings
  • Elegant dessert tables
  • Special celebrations

Enjoy your bakery-quality cupcakes that taste like they’re straight from a professional pastry kitchen!

Artisan cooling rack with golden-brown almond cupcakes, some cored to reveal a soft crumb, filled with vibrant raspberry preserves, set against a warm kitchen backdrop with fresh raspberries and sliced almonds.

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