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Aren’t these little guys just so cute! I’m in love with the way these almond raspberry cupcakes turned out: light, fluffy, and lots of fruity flavor!
Now these cupcakes are super simple to make. The recipe is small so there won’t be a gazillion cupcakes sitting around on your counter either. I find that to be a good thing because if I have a ton of cupcakes sitting on my counter it would be my breakfast, lunch and dinner until they were all gone. And since these almond raspberry cupcakes are so light you could eat like three in a sitting.
Change it up!
These cupcakes are delicious as they are but what if you don’t like raspberries? Well that’s a simple fix! Simply swap the raspberries out for your favorite berry. You can use strawberries, blueberries or blackberries. Even do multiple berries for fun!
One thing you could even do is instead of almond extract in the cupcakes you could lemon extract, or even better. Princess extract!
Swiss meringue buttercream
One thing that I notice is that lots of people don’t know how to make swiss meringue buttercream. There are a lot of hit and misses when it comes to making it, but they are super easy to fix. Sign up below to get my buttercream guide for free to learn about the hit and misses on making swiss buttercream and others too!
Products I recommend.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. My absolute favorite is the BlueQ oven mitts. I have a collection of them and I love them! They are great quality and it’s nice to have a kitchen item with a sense of humor.
almond raspberry cupcakes
- 3 egg whites
- 1/4 cup granulated sugar
- 3/4 cup cake flour
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup oil
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 1 tsp almond extract
- 1 cup fresh raspberries
- 1 tbsp granulated sugar
- 3 oz egg whites
- 1/2 cup sugar
- 2 sticks unsalted butter
- 1/2 tsp vanilla extract
- preheat the oven to 350 degrees F. line cupcake tins with liners.
- in the bowl of an electric mixer fitted with a whisk attachment, whip the egg whites and 1/4 cup sugar until stiff peaks form and then set aside.
- in a large bowl mix together the cake flour, flour, sugar, baking soda, and salt. Scrape the sides of the bowl.
- in a separate bowl, combine the oil, milk and extracts. add the wet mixture to the dry mixture and slowly mix until incorporated.
- Gently fold in the egg whites. scoop the batter into the cupcake liners and bake 12-14 minutes or until a toothpick comes out clean. Let cool.
- in a small pot bring the raspberries and 1 tbsp sugar to a boil. strain the raspberries into a bowl to remove the seeds and let cool.
- place the egg whites and the sugar in the bowl of an electric mixer and place over a pot of boiling water to create a double boiler, whisking together until the sugar dissolves. The mixer fitted with a whisk attachment, whip the egg whites on high until a meringue forms, about 3 minutes. slowly add in the butter and continue mixing for 2 minutes. add in the vanilla and raspberry sauce and mix until the buttercream comes together.