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mothers day Raspberry Almond Cupcakes with Filling

Delightful Mother's Day Raspberry Almond Cupcakes with Filling

These Mother's Day Raspberry Almond Cupcakes with Filling are a delightful blend of almond and raspberry flavors, perfect for celebrating Mom.
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Prep Time 30 minutes
Cook Time 16 minutes
Cooling Time 5 minutes
Total Time 51 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: French
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour substitute gluten-free flour for gluten-free
  • 1.5 teaspoons baking powder ensure it's fresh
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons salt
  • 0.5 cups unsalted butter room temperature
  • 1 cups sugar can substitute some with sugar substitute
  • 0.25 cups canola oil can substitute with vegetable oil
  • 1 teaspoons vanilla extract opt for pure vanilla
  • 1 teaspoons almond extract substitute with extra vanilla for nut-free option
  • 0.5 cups buttermilk or homemade milk and vinegar mix
  • 2 large eggs room temperature
For the Frosting
  • 2 tablespoons ground freeze-dried raspberries process into fine powder
  • 3 cups powdered sugar for thickening the frosting
  • 0.5 cups raspberry jam high-quality for filling

Equipment

  • muffin tin
  • mixing bowl
  • stand mixer
  • piping bag
  • Cupcake liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Beat the butter and sugar together until pale and fluffy, about 4 minutes.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Alternately mix in the dry ingredients and buttermilk, starting and ending with the dry ingredients.
  6. Spoon the batter into the cupcake liners, filling each about two-thirds full, and bake for 14-16 minutes.
  7. Allow cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack.
  8. Beat the cream cheese until smooth, then mix in the butter, sugar, vanilla, almond extract, and raspberries.
  9. Core each cupcake and fill with raspberry jam.
  10. Frost the cupcakes with the raspberry cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 230kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 16gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature and avoid overmixing for the best texture. Use high-quality jam for filling.

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