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.
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!
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!
- 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 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.
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.
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.
No. Almond flour is blanched, ground almonds and is not a 1:1 replacement for all purpose flour.
Of course! Feel free to use your favorite frosting to compliment the almond flavor.
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.
Did you try this recipe? I'd love to see it! Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!
Almond Cupcakes with Raspberry Cream Cheese Frosting
- Cupcake pan and liners
- Mixing bowls
- Hand or stand mixer
- Measuring spoons
- Piping bag and tip
- 1½ cups (187.5 g) all-purpose flour weighed in grams or spooned and leveled
- 2 tablespoons (16 g) cornstarch
- 1 teaspoon (4 g) baking powder
- ⅛ teaspoon salt
- 6 tablespoons (84 g) unsalted butter room temperature
- ¾ cup (150 g) granulated sugar
- 1 large egg room temperature
- 1 large egg white room temperature
- 1 teaspoon almond extract
- ⅓ cup (80 g) sour cream room temperature
- ⅓ cup (78.86 ml) whole milk room temperature
Raspberry Cream Cheese Frosting
- 4 ounces (113.4 g) cream cheese room temperature
- ¼ cup (56.75 g) unsalted butter room temperature
- 1½ tablespoons raspberry jam or preserves
- 2½ cups (300 g) powdered sugar sifted if clumpy
- 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!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.