Almond Cupcakes with Raspberry Cream Cheese Frosting

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. 

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

• 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

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

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.

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.

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.

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.

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

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.

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