Description
Elegant almond-scented cupcakes with a surprise raspberry center, topped with luscious buttercream, toasted almonds, and a fresh raspberry for a picture-perfect finish. These cupcakes bring timeless wedding cake flavor to every celebration, big or small.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/4 cup milk
1 1/2 tsp pure almond extract
1 tsp vanilla extract
Raspberry jam or fresh raspberry compote (for filling)
Buttercream frosting
Toasted sliced almonds (for garnish)
Fresh raspberries (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Stir in sour cream, milk, almond extract, and vanilla extract.
- Add dry ingredients to wet ingredients and mix until just combined.
- Fill liners 2/3 full and bake for 18–20 minutes. Let cool completely.
- Core each cupcake and fill with raspberry jam or compote.
- Pipe frosting on top, garnish with almonds and a fresh raspberry.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts