These raspberry almond cupcakes have a light and airy vanilla-almond cake flavored with a dash of almond extract. Their raspberry flavor comes from the cloud of whipped white chocolate raspberry ganache on top! It has a natural pink color thanks to freeze-dried raspberries!
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Why You'll Love This Recipe
- Tender crumb from the reverse creaming method- These cupcakes have the same base as my popular almond cupcakes with almond buttercream. They have a super tender crumb because the fat is beat into the dry ingredients. This is called the reverse creaming method. Most cupcakes are made with the traditional creaming method, which is when butter and sugar are creamed together separately. However, when the butter is beat into the dry ingredients, the fat coats the flour, which helps prevent overmixing. This makes the cupcakes super soft and plush!
- Whipped raspberry ganache- I like frosting these cupcakes with whipped ganache made with white chocolate, heavy cream, and freeze-dried raspberries for the best, real raspberry flavor and a naturally vibrant pink color! Once it sets, the raspberry ganache whips up into a fluffy topping that is less sweet than traditional buttercream.
- Easy to customize- I didn't fill these cupcakes, but you can easily core out the centers and fill them with tart raspberry jam filling.
Ingredient Notes
- This recipe starts with whisking all purpose flour, baking powder, granulated sugar, and salt together.
- I used a combination of unsalted butter and vegetable oil. The butter adds a rich flavor while the oil adds lots of moisture. You can use any flavorless oil you like; avocado and canola oil are also good options.
- This recipe uses a whole egg plus an extra egg white, which binds the ingredients together but keeps the cupcakes light.
- The batter is flavored with almond extract and vanilla. The almond extract adds that sweet, nutty almond flavor, but measure it carefully since a little goes a long way!
- If you don't have buttermilk, you can use sour cream, kefir, or plain Greek yogurt.
For the full list of ingredients and measurements, see the recipe card below.
Expert Baking Tips
- Measure the flour accurately. Too much flour is one of the most common reasons why cupcakes turn out dense or dry. For best results, weigh the flour with a kitchen scale. If using measuring cups, fluff the flour first, spoon it into the cup, and level it off with a knife. Scooping directly from the bag can pack in too much flour.
- Use room temperature ingredients. Softened butter, room temperature eggs, and buttermilk mix together more smoothly and create a smooth batter. Cold ingredients can cause the batter to bake unevenly. Pull everything out of the fridge 1-2 hours before you start baking.
- Do not overfill the liners. Filling them about โ full gives the cupcakes room to rise without spilling over. Overfilled liners can cause flat tops or uneven doming.
Step by Step Instructions
Step 1: In a large bowl, whisk the flour, baking powder, sugar, and salt together.
Step 2: Add softened butter and oil to the flour mixture. Beat on medium-low for 2-3 minutes or until the mixture looks like wet sand.
Step 3: Mix in the whole egg and egg white on low speed, then add the almond and vanilla extract. Scrape down the sides of the bowl and slowly mix in the buttermilk.
Step 4: Divide the batter between 12 paper cupcake liners, about โ of the way full. Bake at 350ยฐF until a toothpick inserted in the center comes out clean.
Step 5: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack. Make sure they're completely cool before frosting.
Step 6: For the whipped raspberry ganache, add white chocolate and freeze-dried raspberry powder to a large bowl. Microwave heavy cream in a separate bowl for 1-2 minutes until simmering, then pour it over the chocolate.
Let the mixture sit, then stir until the ingredients emulsify and the ganache is creamy. If there are chunks of raspberry, use an immersion blender to smooth it out.
Step 7: Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours. Once it has a peanut butter consistency, whip on medium-high speed for 2 minutes or until light and fluffy.
Step 8: Frost each cupcake using a piping bag or a knife, then garnish with sliced almonds and fresh raspberries. I used a large round piping tip for these.
Storage
If the almond cupcakes are unfrosted, store them in an airtight container at room temperature for up to 3 days. If they're frosted, I recommend storing them in the refrigerator for up to 5 days.
More Raspberry Desserts to Try
๐ Recipe
Raspberry Almond Cupcakes with Whipped Raspberry Ganache
Equipment
- 1 cupcake pan with paper lines
- 1 immersion blender optional
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Ingredients
Almond Cupcakes
- 180 grams all purpose flour
- 2 teaspoon baking powder
- 200 grams granulated sugar
- ยฝ teaspoon salt
- 80 grams unsalted butter softened
- 72 grams vegetable oil any neutral oil
- 1 large egg room temperature
- 1 egg white room temperature
- 2 teaspoons almond extract
- ยฝ teaspoon vanilla extract
- 165 grams buttermilk room temperature
Whipped Raspberry Ganache
- 17 grams freeze-dried raspberries
- 315 grams white chocolate chips
- 200 grams heavy cream
Instructions
Almond Cupcakes
- Preheat the oven to 350ยฐF and line a 12-cup cupcake pan with paper liners.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.180 grams all purpose flour, 2 teaspoon baking powder, 200 grams granulated sugar, ยฝ teaspoon salt
- Add the softened butter and oil to the dry ingredients. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat on medium speed for 2-3 minutes. The mixture should resemble wet sand with no large pieces of butter remaining.80 grams unsalted butter, 72 grams vegetable oil
- Add the whole egg and egg white. Mix on low speed for about 30 seconds, just until incorporated. Add the almond extract and vanilla extract and mix briefly to combine.1 large egg, 1 egg white, 2 teaspoons almond extract, ยฝ teaspoon vanilla extract
- Scrape down the sides and bottom of the bowl, then slowly pour in the buttermilk with the mixer running on low speed. Mix just until a smooth batter forms, being careful not to overmix.165 grams buttermilk
- Divide the batter evenly between the cupcake liners, filling each about โ full. Bake for 15-18 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Whipped Raspberry Ganache
- Blend the freeze-dried raspberries into a powder and pour it through a fine mesh sieve to sift out the seeds if needed.17 grams freeze-dried raspberries
- Place the white chocolate and raspberry powder in a heatproof bowl. Heat the heavy cream in a separate bowl in the microwave for about 2 minutes or until steaming and just beginning to simmer.315 grams white chocolate chips, 200 grams heavy cream
- Pour the hot cream over the chocolate and let it sit undisturbed for 1 minute to melt.
- Stir slowly from the center outward with a rubber spatula until the mixture becomes smooth and glossy. If any raspberry bits remain, blend briefly with an immersion blender until completely smooth.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache. Refrigerate for at least 2 hours, or until thickened to a peanut butter-like consistency.
- Once chilled, whip the ganache with a hand mixer on medium-high speed for about 2-3 minutes, until it becomes lighter in color and fluffy. Do not overwhip.
- Frost the completely cooled cupcakes using a piping bag fitted with a large round tip. Garnish with sliced almonds and fresh raspberries before serving.
Megan Weimer
These cupcakes turned out so light and fluffy yet moist, and the almond flavor really shines through!