Description
Indulge in the blissful combination of almond and raspberry with these elegant cupcakes. They are perfect for weddings, special occasions, or just treating yourself to a moment of pure delight.
Ingredients
Cupcakes:
1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
1 1/3 cups water
1/8 cup vegetable oil
1 tsp vanilla extract
1 tsp almond extract
4 large egg whites
1 cup sour cream
Raspberry jam for filling
Almond Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 tsp almond extract
2–4 tbsp heavy cream or milk
Instructions
Preheat Oven: Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a large bowl, combine the cake mix, flour, sugar, and salt.
Add Wet Ingredients: Add water, oil, vanilla extract, almond extract, and egg whites. Mix until smooth. Fold in sour cream.
Bake Cupcakes: Fill cupcake liners halfway with batter. Bake for 18 minutes or until a toothpick comes out clean. Allow to cool.
Add Raspberry Filling: Once cooled, cut a small hole in the center of each cupcake and fill with raspberry jam.
Make Frosting: Beat butter until creamy. Gradually add powdered sugar and almond extract. Add cream as needed for consistency.
Frost Cupcakes: Pipe almond buttercream frosting onto each cupcake. Garnish with raspberries or almond slices.
Equipment
Buy Now → Notes
Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
Adjust frosting consistency with more or less cream as needed.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 24g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg