• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Broken Oven Baking
  • Recipes
  • Contact
  • About
  • Resources
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • Easter
  • Recipes
  • Newsletter
  • Coaching
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter
    • Recipes
    • Newsletter
    • Coaching
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Broken Oven Baking » Recipes » Cakes & Cupcakes

    Almond Cupcakes with Raspberry Cream Cheese Frosting

    Published: Jul 28, 2022 by Kayla Burton · This post may contain affiliate links · 2 Comments

    227 shares
    • Facebook
    • Twitter
    Jump to Recipe

    Almond and raspberry is such a classic wedding cake flavor combination, and these Almond Cupcakes with Raspberry Cream Cheese Frosting are an easy way to make an at-home version! The fluffy almond cupcakes are topped with a rich cream cheese frosting mixed with sweet and tart raspberry jam for a single serving of wedding cake deliciousness. 

    Almond cupcakes with raspberry frosting and sliced almonds on top.

    This easy recipe for wedding cake cupcakes will take the stress of making a tiered wedding cake away while letting you have all the flavors of a fancy soiree. They're perfect for sharing at any occasion! Sweet, rich, creamy, and moist, these cupcakes hit all the right spots!

    If you're looking for an even simpler almond flavored dessert, give my Soft Almond Sugar Cookies a try!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • Step by Step Instructions
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    • Sometimes wedding cakes can be dry, but these cupcakes with cream cheese frosting are moist and flavorful!
    • It's super simple with only 6 steps to delicious cupcakes.
    • They're a sweet fruity dessert version of my Almond Poppy Seed Muffins!
    • This almond cupcake recipe balances the almond and raspberry flavors perfectly.
    • They're fluffy and fruity, like my Lemon Zucchini Cupcakes!

    Ingredients

    Ingredients needed to make almond cupcakes with raspberry cream cheese frosting.
    • Almond extract - this is one of my favorite ingredients and is key in getting that rich, nutty flavor into the cupcake batter. Interestingly, most almond extract brands are not made from actual almonds, so it may be safe for those with nut allergies to eat! Just be sure to check the ingredient list. It is a potent extract, so make sure you use the exact amount of almond extract in the recipe. You can find this in the baking aisle next to the vanilla extract.
    • Sour cream and whole milk - these full-fat dairy ingredients help ensure a moist cake with a soft crumb texture. Don't skimp on the fat content here!
    • Raspberry jam or preserves - my favorite brand is Bonne Maman, but you can of course use your favorite brand. Higher quality is best here.

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • Try substituting a different jam such as blackberry or apricot for a twist on the raspberry cream cheese frosting.
    • You can swap vanilla in place of the almond extract in the cake batter for a vanilla cake version.
    • For extra raspberry flavor, scoop out the center of the cupcakes and fill with raspberry jam before frosting them.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step by Step Instructions

    Whisking flour, cornstarch, baking powder and salt in a bowl.

    Step 1: Combine the dry ingredients. In a medium bowl, whisk together the all purpose flour, cornstarch, baking powder, and salt.

    Butter, sugar, eggs, almond extract and sour cream mixed together in a bowl.

    Step 2: Mix together the wet ingredients. In the bowl of a stand mixer or using an electric mixer, cream the butter and granulated sugar until light and fluffy. Add in the whole egg and egg white and beat for 1-2 minutes. Mix in the almond extract and sour cream until combined.

    Almond cupcake batter in a bowl.

    Step 3: Stir ½ of the flour mixture into the wet ingredients, followed by ½ of the milk and mix on low speed. Continue alternating until all ingredients are incorporated, scraping the sides of the bowl in between.

    A muffin pan filled with liners full of almond cupcake batter.

    Step 4: Divide batter between 12 cupcake liners, about ⅔ of the way full, and bake at 350°F until a toothpick comes out of the center clean (about 15-20 minutes). Let them cool in the pan for 10 minutes, then transfer to wire rack to cool completely.

    Raspberry cream cheese frosting in a bowl.

    Step 5: While the cupcakes are cooling, make the raspberry jam frosting. Beat the room temperature butter, cream cheese raspberry jam, and powdered sugar until combined and fluffy.

    Piping raspberry jam frosting on top of almond cupcakes using a closed star piping tip.

    Step 6: Frost the top of each cupcake using a piping bag or knife, and enjoy! I used a large closed-star piping tip to frost these.

    Expert Tips

    Tip #1 - Alternating the dry and wet ingredients allows them to incorporate evenly without over mixing the batter, which can cause it to be tough or gummy. This method helps create a fluffy, tender crumb in your almond flavored cake.

    Tip #2 - It's important that all of your ingredients in the raspberry cream cheese frosting are at room temperature which will help everything mix together fully without any clumps.

    Tip #3 - If you don't have a pastry bag, you can fill a gallon ziploc bag with the frosting and snip a hole in the corner to pipe the frosting onto your raspberry almond cupcakes.

    Recipe FAQs

    Why does this fluffy cupcake recipe call for one egg and extra egg whites?

    The extra egg white helps create a fluffy texture in the cake when it is beaten into the rest of the ingredients. Using 1 full egg helps add richness and moisture to the cake.

    Can I use almond flour in place of all purpose flour?

    No. Almond flour is blanched, ground almonds and is not a 1:1 replacement for all purpose flour.

    Can I use a different frosting for these cupcakes?

    Of course! Feel free to use your favorite frosting to compliment the almond flavor.

    An almond cupcake with a bite taken out of it, showing its fluffy center.

    Storage

    Room Temperature: Store frosted almond cupcakes at room temperature for up to 1 day. The unfrosted sponges can be kept here for a few days.

    Refrigerator: Store in an airtight container for 1 week.

    Freezing Instructions: Store cooled, unfrosted cupcakes in a freezer-safe container for up to 1 month. To serve, bring to room temperature, then frost and serve. Frosted cupcakes can also be carefully stored in the freezer for 1 month.

    More Recipes You'll Love

    • Milk and Berries Cake
    • Honey Vanilla Cake
    • Raspberry and White Chocolate Blondies
    • Cherry Amaretto Ice Cream

    Did you try this recipe? I'd love to see it! Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    Almond Cupcakes with Raspberry Cream Cheese Frosting

    Kayla Burton
    Fluffy almond flavored cupcakes topped with raspberry cream cheese frosting are the perfect simple dessert for a special occasion.
    5 from 5 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 30 mins
    Cook Time 18 mins
    Total Time 48 mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 357 kcal

    Equipment

    • Cupcake pan and liners
    • Mixing bowls
    • Hand or stand mixer
    • Measuring spoons
    • Scale/measuring cups
    • Piping bag and tip
    • Spatula

    Ingredients
     
     

    Almond Cupcakes

    • 1½ cups all-purpose flour weighed in grams or spooned and leveled
    • 2 tablespoons cornstarch
    • 1 teaspoon baking powder
    • ⅛ teaspoon salt
    • 6 tablespoons unsalted butter room temperature
    • ¾ cup granulated sugar
    • 1 large egg room temperature
    • 1 large egg white room temperature
    • 1 teaspoon almond extract
    • ⅓ cup sour cream room temperature
    • ⅓ cup whole milk room temperature

    Raspberry Cream Cheese Frosting

    • 4 ounces cream cheese room temperature
    • ¼ cup unsalted butter room temperature
    • 1½ tablespoons raspberry jam or preserves
    • 2½ cups powdered sugar sifted if clumpy

    Instructions
     

    Almond Cupcakes

    • Preheat oven to 350°F and fill a cupcake pan with liners.
    • In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
    • In a large bowl, cream together the butter and sugar until light and fluffy (2-3 minutes on medium speed). Mix in the egg and egg white for another 1-2 minutes, then stir in the almond extract and sour cream until combined well.
    • Alternately mix the dry ingredients and the milk into the wet ingredients just until everything is combined.
    • Distribute the batter into 12 cupcake liners and bake on the middle rack until a toothpick comes out of the center clean (16-20 minutes).
    • Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

    Raspberry Cream Cheese Frosting

    • In a medium bowl, mix together the softened cream cheese, butter, raspberry jam and powdered sugar until smooth.
      If the frosting is too thick or thin for your liking, add more jam or powdered sugar until it reaches your preferred consistency.
    • Transfer frosting to a piping bag with a tip and pipe on top of each completely cooled cupcake. Enjoy!

    Notes

    Measuring Flour: For best results, weigh the flour in grams using a scale (see metric tab in recipe card above). If you're using measuring cups, use the spoon and level method.
    Frosting: Frosting consistency may vary depending on the jam's consistency. If it's too thin, add more powdered sugar. If it's too thick, add more jam.
    Storage: Store frosted cupcakes in an airtight container at room temperature for 1 day, in the refrigerator for 1 week, or in the freezer for 1 month. Unfrosted cupcakes can be stored at room temperature for 3 days or in the freezer for 1 month.
    Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 357kcalCarbohydrates: 54gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 55mgSodium: 107mgPotassium: 64mgFiber: 1gSugar: 39gVitamin A: 493IUVitamin C: 1mgCalcium: 52mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Cake & Cupcake Recipes

    • Almond cream cake on a cake stand with slices taken out of it.
      Easy Homemade Almond Cream Cake
    • A chocolate mint cupcake with green mint buttercream frosting and a chocolate drizzle.
      Chocolate Mint Cupcakes
    • A slice of blueberry sour cream coffee cake sticking out of a bundt cake.
      Best Blueberry Sour Cream Coffee Cake
    • Lemon snack cake with lemon cream cheese frosting.
      Lemon Snack Cake with Cream Cheese Frosting

    Reader Interactions

    Comments

    1. Valerie says

      September 22, 2022 at 10:07 am

      5 stars
      Yum! I made Kayla's Almond Cupcakes for my birthday and they are a party for your palette! Light, fluffy cake perfectly paired with raspberry cream cheese frosting.
      Give this recipe a go for your next celebration, or when you just feel like treating yourself for no particular reason!

      Reply
      • Kayla Burton says

        September 23, 2022 at 8:11 am

        Thank you so much for including my recipe in your celebrations!! I hope you had the most wonderful birthday, Valerie! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

    Featured On

    Good Morning America logo
    Sur La Table logo

    Bake & Learn With Me!

    Easter Brunch and Dessert Recipes

    • Top view of mini egg blondies cut into squares.
      Easy Mini Egg Blondies (Quick Easter Dessert)
    • A slice of blueberry sour cream coffee cake sticking out of a bundt cake.
      Best Blueberry Sour Cream Coffee Cake
    • A stack of sour cream cookies with vanilla buttercream frosting.
      Soft and Easy Sour Cream Cookies with Frosting
    • Mini lemon cheesecakes with lemon curd, whipped cream, and Biscoff cookie crust.
      No Bake Mini Lemon Cheesecakes

    Favorite Cookies

    • Soft Almond Sugar Cookies
    • Classic Chocolate Chip Cookies
    • Top view of espresso chocolate chip cookies with flaky salt.
      Salted Espresso Chocolate Chip Cookies
    • Lucky Charms Cookies
    • Sourdough Discard Chocolate Chip Cookies
    • Soft M&M Sugar Cookies

    Trending Recipes

    • Mini Brownie Bites
    • No Bake Cheesecake Bites
    • Easy Raspberry Cream Cheese Danish Recipe
    • Cinnamon Streusel Muffins

    Did you try a recipe?
    Tag @brokenovenbaking and #brokenovenbaking on Instagram, Facebook, & TikTok!

    Join our Instagram baking collab!

    Be a part of our fun & supportive baking community where we choose a theme and share our bakes on Instagram every month!

    Baking & Photography Essentials!

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Footer

    ↑ back to top

    About

    About Me
    Privacy Policy
    Terms of Service
    Accessibility Policy

    Let's Connect!

    Newsletter
    Work With Us
    Food Blog Coaching
    Free Food Blogging Tips

    Contact

    Contact Page
    Baking Collaboration

    At no cost to you, I may earn from qualified purchases made through affiliate links on my website.

    Copyright © 2023 Broken Oven Baking Company LLC