Almond Cupcakes with Raspberry Cream Cheese Frosting
Fluffy almond flavored cupcakes topped with raspberry cream cheese frosting are the perfect simple dessert for a special occasion.
Servings: 12 cupcakes
Calories: 357kcal
Equipment
- Cupcake pan and liners
- Mixing bowls
- Hand or stand mixer
- Measuring spoons
- Piping bag and tip
- Spatula
Ingredients
Almond Cupcakes
- 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
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: 357kcal | Carbohydrates: 54g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 107mg | Potassium: 64mg | Fiber: 1g | Sugar: 39g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
