Almond Raspberry Cupcakes
These almond raspberry cupcakes are delightfully soft and fluffy almond cake with a fresh raspberry compote and a mild almond frosting.
Servings 12
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.
Notes
If you don't have any buttermilk, simply add 1 tablespoon white vinegar per cup of milk required. It will curdle and look gross, but I promise it works! For this recipe you'll use ¾ tablespoon white vinegar in your ¾ cups of whole milk. Allow it to sit for about 3 minutes before using.
Cake Flour Substitution. For every 1 cup of cake flour required, remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift well.