Raspberry Almond Cupcakes with Whipped Raspberry Ganache
These raspberry almond cupcakes are soft and tender with a delicate almond flavor in every bite. They’re topped with a fluffy whipped white chocolate raspberry ganache made with freeze-dried raspberries for a naturally pink color and tart fruity flavor.
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
- ½ 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
- ½ 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 350°F 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, ½ 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, ½ 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 ⅔ 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.
Notes
I test all my recipes in grams. Please use a kitchen scale to weigh the ingredients in grams for the best, most accurate results.
Storage: Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Because the topping is a whipped ganache, they should not be left at room temperature for extended periods. Let the cupcakes sit at room temperature for about 30 minutes before serving so the cake softens.
Freezing: Wrap unfrosted cupcakes tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then frost before serving.
The whipped raspberry ganache can also be made ahead and refrigerated for up to 3 days before whipping. I don’t recommend freezing the whipped ganache, as the texture can change once thawed.
Nutrition
Serving: 1cupcakeCalories: 378.1kcalCarbohydrates: 39.7gProtein: 4.1gFat: 23gSaturated Fat: 11.7gPolyunsaturated Fat: 3.7gMonounsaturated Fat: 5.9gTrans Fat: 0.2gCholesterol: 46.1mgSodium: 189.2mgPotassium: 134.5mgFiber: 0.5gSugar: 29.5gVitamin A: 396IUVitamin C: 15mgCalcium: 107.1mgIron: 1.1mg
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