These almond raspberry cupcakes are delightfully soft and fluffy almond cake with a fresh raspberry compote and a mild almond frosting. You're going to love how easy the different components are to make and how well they complement each other.
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Why You'll Love These Almond Raspberry Cupcakes
- Light, fluffy, perfectly flavored almond cake with fresh raspberry compote--need I say more?
- They're a delicious spin on my classic vanilla cake recipe.
- The perfect combination of sweet cupcake and tart raspberry compote.
What Makes An Almond Raspberry Cupcake?
- Almond Cupcakes - fluffy and delicious almond infused cake.
- Raspberry Compote - fresh raspberry compote inside the cupcakes.
- Almond Buttercream Frosting - the perfect finishing touch.
Ingredients
Here are some important notes about the ingredients used in this recipe and substitutions if needed. The full ingredient list is included below in the recipe card.
- Cake Flour. I use cake flour for these cupcakes because it helps the cupcakes become soft and tender without becoming too dense.
- Unsalted Butter.
- Vegetable Oil. This is going to help maintain an extra moist cake!
- Sugar. Regular granulated sugar will work perfectly.
- Raspberries. You can use fresh or frozen raspberries for the compote. I use frozen in order to reduce the overall cost of the cupcakes.
- Eggs. If you want to substitute eggs, replace them with ¼ cup unsweetened apple sauce per egg required.
- Buttermilk. This provides a slight tang to the chocolate cake. If you don't have any, simply add 1 tablespoon white vinegar per cup of milk required. It will curdle and look gross, but I promise it works!
Step by Step Instructions
Make Almond Cupcakes
Step 1. Begin by beating together your butter and oil. Allow them to completely combine before adding in your sugar. Whip until light and fluffy.
Step 2. Combine cake flour, baking powder, baking soda, and salt.
Step 3. Alternately add flour mixture and buttermilk to electric stand mixer. Avoid over-mixing because your cupcakes will end up very dense.
Step 4. Distribute batter amongst 12 cupcake liners. Bake for 16-18 minutes.
Make Raspberry Compote
Step 1. If using fresh raspberries, wash. If using frozen raspberries, there is no need to wash them. Place them right into the saucepan.
Step 2. Whisk together cornstarch and cold water.
Step 3. In a medium saucepan over medium heat, combine 1 ½ cups of raspberries, lemon juice and the cornstarch/water mix, and sugar.
Step 4. Heat for 5-6 minutes until the blueberries begin to soften!
Make sure your raspberry compote is completely cooled before using inside of your cupcakes!
Make Almond Buttercream Frosting
Step 1. Cream butter for 4-5 minutes until smooth and light in color. Scrape down the sides.
Step 2. Add powdered sugar one cup at a time allowing it to fully incorporate. Make sure the mixer is on low speed so it doesn't explode in your face! I've done it before --ha ha.
Step 3. Add in salt and almond extract. Begin mixing on low before turning to high speed. You'll want to mix until the frosting has become light in color and is easily spreadable.
Baking Tips
- Use room temperature ingredients. In order to allow your ingredients to incorporate together well, this is imperative. In the first step of the recipe, it's especially important to allow the butter and oil to amalgamate together - and this takes time!
- Cream your butter and sugar until they are light and fluffy! Don’t skip this step. It’s important to allow time for these to whip together in order to create a light and fluffy cake.
- Don’t over mix your batter! Oh my goodness. If I had a nickel for every time I over mixed my batter and ended up with a dense vanilla cake when I first started baking… We only want to mix just enough to incorporate our ingredients.
- Measure your flour properly. Do not use your measuring cup to scoop out your flour. Instead use a spoon to spoon flour into the measuring cup and then level it off. If you don't, you risk packing down too much flour and having dry cupcakes.
Recipe FAQs
Store it in an airtight container in the fridge for up to 4 days. Freeze in an airtight container for up to 1 month.
I recommend storing them in an airtight container in the fridge for up to 3 days.
Yes! You can. Bake your cupcakes, allow them to cool completely and then store them in an airtight container overnight at room temperature or freeze for up to 1 week.
Yes! Double the recipe to make three 6'' cake layers or two 8'' layers.
Cupcake Decorating Tips
Allow your cupcakes to come to room temperature before decorating.
I like using the Wilton 1M piping tip and bag to make a cute swirl on my cupcake. If you don't have this, don't fret. Any way you can get the icing on will be perfect and delicious.
I use the wide end of the piping tip to cut out a hole in the cupcake. Next take a spoon and spoon you fully cooled raspberry compote into the cupcake. Finish with your frosting swirl!
If you tried this recipe and loved it, please leave us a STAR rating below! If you've got any questions, share them in the comment section below. Tag us on Instagram and follow along on BAKED by Blair Pinterest for more recipes!
Almond Raspberry Cupcakes
Ingredients
Almond Cupcakes
- ¼ cup unsalted butter at room temperature
- ¼ cup vegetable oil or any mild tasting oil
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1½ cups cake flour see note below
- ½ tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cups buttermilk at room temperature *see note below
- 1 teaspoon almond extract
Raspberry Compote
- 2 cups fresh or frozen raspberries
- ½ tablespoon granulated sugar
- 1 teaspoon lemon juice
- 2 tablespoon cornstarch
- 3 tablespoon cold water
Almond Buttercream Frosting
- 1 cup unsalted butter at room temperature
- 2½ cups powdered sugar sifted
- 1 teaspoon almond extract
Instructions
Make Almond Cupcakes
- Preheat the oven to 325 degrees F
- Line the muffin tin with cupcakes liners. Set aside.
- In the bowl of an electric stand mixer with the paddle attachment, beat butter and oil together on high speed until completely unified, light and creamy - approximately 4-5 minutes.
- Sift together cake flour, baking powder, and baking soda. Scrape down the sides and bottom of the bowl.
- With the mixer on low speed, gradually pour in sugar. Turn mixer up to high speed and mix until light and fluffy - approximately 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. With the mixer on low speed, add in the eggs one at a time followed by the almond extract. Beat on medium until combined. Scrape down the sides and bottom of the bowl with a rubber spatula.
- With the mixer on low speed, add in ⅓rd of the flour mixture. Mix until just combined. Scrape down the sides of the bowl. With the mixture on low speed, add in ½ the buttermilk. Mix until just combined. Repeat. Begin and end with the flour mixture.
- Spoon the batter into the cupcake liners. Fill ¾ full. Bake for 16-18 minutes or until a toothpick inserted into the centre of the cupcake comes out clean.Allow cupcakes to cool completely before frosting.
Make Raspberry Compote
- Wash raspberries. If frozen, do not do this.
- Whisk together cornstarch and cold water in a small bowl.
- In a medium saucepan over medium heat, combine 1.5 cups of raspberries, lemon juice, cornstarch/water mix, and sugar. Heat while stirring frequently for about 3 minutes until the raspberries begin to soften and release their juices.
- Add in remaining ½ cup of raspberries and cook for another 3 minutes. Transfer to a glass bowl and allow to cool completely before using in cupcakes.
- Use a piping tip to cut a small hole in the to of the cupcakes and spoon the raspberry compote into the cupcakes. See images above the recipe card.
Make Almond Buttercream Frosting
- In the bowl of a stand mixer, beat butter until smooth and light in colour. Scrape down the sides of the bowl.
- With the mixer on low speed, add powered sugar one cup at a time. Scrape down the sides. Scrape down sides once more.
- Turn mixer to low speed and add almond extract. Mix on medium to high for 2-3 more minutes until buttercream is light and fluffy.
Steve says
These turned out really well. The raspberry compote was easier to make than I expected.
Ann says
The recipe doesn't say what to do with the raspberry compote? Please help
Blair Braz says
Hi Ann,
Thanks for your message. In the images above in the full blog post (not the recipe card) I have demonstrated using a piping tip to cut a little hole into the cupcakes and spoon your raspberry compote in. You can use a knife to cut a little hole as well. Adding that into the recipe card as well. Thanks for messaging --not sure how we forgot to add that step in! Sincere apologies.
Brit says
Yum they had the perfect amount of almond flavor.
Heather says
The raspberry compote turned out so well.