Raspberry Almond Cupcakes

Raspberry Almond Cupcakes

​Makes 12 cupcakes

​The Ingredients

• ​Cupcake Batter

• 1½ cups (190 g) all-purpose flour
• ½ cup (50 g) almond flour
• 1½ tsp (6 g) baking powder
• ¼ tsp (1.5 g) salt
• ½ cup (113 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs
• 1 tsp almond extract
• ½ tsp vanilla extract
• ½ cup (120 ml) milk
• 1 cup (125 g) fresh raspberries

• ​Almond Buttercream & Toppings

• ½ cup (113 g) unsalted butter, softened
• 2½ cups (300 g) powdered sugar
• ½ tsp almond extract
• 2–3 tbsp (30–45 ml) milk or cream
• Sliced almonds and extra raspberries for garnish

​The Method

​1. Set the Stage

Preheat your oven to 175°C (350°F) and line a standard cupcake pan with paper liners.

​2. Mix the Dry Base

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Ensure the almond flour is well-distributed and free of large clumps.

​3. Cream and Flavor

Using a stand or hand mixer, beat the softened butter and granulated sugar until the mixture is pale and light. Add the eggs one at a time, beating well after each addition. Stir in the almond and vanilla extracts.

​4. Combine

Add the dry flour mixture in two stages, alternating with the milk. Mix on low speed until the batter is just smooth. Do not overmix, as this can make the cupcakes tough.

​5. Add the Fruit

Gently fold in the fresh raspberries using a spatula. Try to keep them whole so they create beautiful pockets of fruit as they bake.

​6. Bake and Cool

Divide the batter between the 12 liners, filling each about two-thirds full. Bake for 18–22 minutes. They are done when a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.

​7. Frost and Garnish

For the buttercream, whip the butter until smooth. Gradually add the powdered sugar, then the almond extract and milk. Beat on high until the frosting is light and spreadable. Pipe or swirl onto the cooled cupcakes, then top with sliced almonds and a fresh raspberry.

​Quick Tip: To prevent the raspberries from sinking to the bottom, you can toss them in a teaspoon of flour before folding them into the batter.