Almond Cupcakes with Fresh Raspberry Frosting

Almond cupcakes piled high with a fresh raspberry buttercream. These cupcakes are soft and fluffy, and come together so easily! With no mixer required, this is my favourite recipe! This cupcake base is the same as my Vanilla Cupcakes with Milk Chocolate Frosting and my Double Vanilla Cupcakes, just swap out the vanilla bean extract for 1 teaspoon vanilla extract and 2 teaspoons almond extract. This recipe is a great base to alter and stands up well to a huge scoop of frosting! Raspberries have been in season now for a little while and I’ve made Raspberry Lemonade with them, but this fresh raspberry frosting is killer. Seriously, you won’t be able to stop taste testing! I love how sturdy this frosting is, yet is still so light and fluffy! The combination of the almond cupcakes with this frosting is a perfect summer treat! Enjoy these at your next birthday or party! They won’t last long!

What You’ll Need

  • Cupcake Pan
  • Large Bowl
  • Medium Bowl
  • Wire Cooling Rack
  • Stand or Hand Mixer

Almond Cupcakes with Fresh Raspberry Frosting
Serves: 12 Cupcakes
Almond Cupcakes
  • 1 and 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup unsalted butter - melted
  • 2 egg whites
  • 1/4 cup vanilla greek yogurt - you can use plain greek yogurt too.
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
Fresh Raspberry Frosting
  • 1/2 cup raspberries (blended into a puree and pushed through a fine mesh sieve to remove seeds)
  • 1 cup unsalted butter - at room temperature
  • 1/2 cup shortening
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon of raspberry extract
  • 3 cups powdered sugar
  • 2-4 tablespoons very cold milk
Almond Cupcakes
  1. Preheat your oven to 350 degrees and line your cupcake pan with liners and set aside.
  2. In a medium bowl mix together the flour, baking powder, baking soda and salt - set aside.
  3. In your large bowl mix the melted butter and sugar together, the mixture will be gritty.
  4. Add the egg whites, greek yogurt, milk and vanilla and almond extract and mix until well combined.
  5. Slowly stir in the dry ingredients to the wet ingredients and mix until no lumps remain - the batter will be thick.
  6. Fill all 12 cupcake liners evely and bake for 18-19 minutes - do not bake longer than 20 minutes - mine were ready right at 18 minutes.
  7. Allow to completely cool on a wire rack before frosting.
Fresh Raspberry Frosting
  1. Cream the butter and shortening in the bowl of an electric or stand mixer.
  2. Add extracts and raspberry puree and combine well.
  3. Begin adding in the sugar, mixing thoroughly after each addition.
  4. After all of the sugar has been added and thoroughly mixed, begin adding the very cold milk one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.
  5. I piped these cupcakes with a Wiltons 1M.

Leave a Comment

Rate this recipe: