Once you experience the joy of baking and tasting these homemade almond and raspberry filled cupcakes, you’ll find it nearly impossible to go back to pre-made store-bought versions. The secret to their unparalleled texture lies in the almond cupcake base, which is super moist and exceptionally tender. This enviable moistness is achieved through a thoughtful combination of both neutral oil and rich unsalted butter. The oil ensures a light, fluffy crumb that stays moist for days, while the butter infuses the cupcakes with that irresistible, classic buttery flavor we all adore. It’s a perfect textural harmony that elevates these cupcakes from good to truly extraordinary.

If you’re already a fan of fruit-filled desserts, these raspberry almond cupcakes will quickly become a new favorite. They are wonderfully reminiscent of the delightful surprise in my popular strawberry filled cupcakes, offering a different yet equally captivating berry experience. For those with a leaning towards chocolate (and I confess, I’m one of them!), you absolutely must try my indulgent raspberry cupcakes with white chocolate ganache. But for a truly refreshing and elegant treat, these raspberry almond delights are in a league of their own, perfect for any celebration or simply to brighten an ordinary day.

Achieving Super Soft Cupcakes with Dreamy Raspberry Frosting

The foundation of these outstanding cupcakes is my tried-and-true favorite cupcake base, which you might recognize from my acclaimed vanilla bean cupcakes. This recipe guarantees consistently super soft, plush, and perfectly tender cupcakes every single time. To infuse them with that distinct nutty aroma and taste, I’ve incorporated just a hint of almond extract – a little goes a long way with this potent flavor, ensuring a delicate almond note without overpowering the other elements. The subtle sweetness of the vanilla beautifully complements the almond, creating a sophisticated flavor profile that truly shines.

To streamline the baking process and make these treats accessible for everyone, we’re utilizing high-quality store-bought raspberry jam for the filling. This not only saves time but also guarantees a consistent, delicious burst of tart fruit flavor. The star of the show, the creamy raspberry buttercream, is a masterpiece of natural flavor and color. It’s crafted using finely ground freeze-dried raspberries, which provide an intense, authentic raspberry taste and a naturally vibrant pink hue, eliminating the need for artificial coloring. A personal trick I swear by for fruit-based frostings is a squeeze of fresh lemon juice; it’s optional but highly recommended! This small addition brightens the overall flavor, adding a fresh, zingy quality that perfectly balances the sweetness of the buttercream and enhances the natural raspberry notes, making it taste incredibly fresh and irresistible.

While this raspberry buttercream is truly special, versatility is key in baking. If you’re in the mood for a different flavor profile or simply prefer a classic, feel free to swap it out for a luxurious vanilla bean buttercream. The almond cupcake base pairs beautifully with a variety of frostings, giving you the freedom to customize your treats to your personal preference or the occasion.

Gather Your Essential Ingredients for Success!

Success in baking often starts with the right ingredients. For these raspberry almond cupcakes, quality matters. Here’s a closer look at the key components that make this recipe truly shine:

• Raspberry Jam: This is, quite literally, the heart of our raspberry filled cupcakes! The quality of your jam significantly impacts the final taste, so choose your absolute favorite brand. I’m partial to Bonne Maman for its rich flavor and perfect consistency, but any high-quality, slightly tart raspberry jam will work beautifully to create that delightful hidden center.
• Freeze-Dried Raspberries: A game-changer for naturally flavored frosting! It’s crucial to use *freeze-dried* raspberries, not just dried or frozen ones. Freeze-dried berries have all their moisture removed, concentrating their natural flavor and allowing you to grind them into a fine powder. This powder then seamlessly integrates into the buttercream, providing intense raspberry flavor and a stunning, natural pink color without adding excess liquid or compromising the frosting’s texture. Look for these gems at specialty grocery stores like Trader Joe’s or Target, or conveniently order them online.
• Neutral Oil: My secret weapon for achieving truly super soft and moist cupcakes that stay fresh for days. Unlike butter, oil is 100% fat and remains liquid at room temperature, contributing to a more tender crumb and preventing dryness. Using a neutral-tasting oil such as sunflower, canola, or vegetable oil ensures that the rich flavors of almond and raspberry are not overshadowed. This addition is key to making these cupcakes irresistibly moist and enjoyable even on the second or third day.
• Unsalted Butter: While oil brings moisture, butter contributes unparalleled flavor. We’ll need unsalted butter for both the cupcake batter and a generous amount for the luscious frosting. If you can get your hands on European-style butter, I highly recommend it. Its higher butterfat content results in a richer, more luxurious taste and a wonderfully creamy texture in both the cake and the buttercream, guaranteeing happier cupcake eaters all around!
• Lemon: This small but mighty ingredient is my special trick, inspired by its success in fruit frostings like the one in my strawberry funfetti cake. While entirely optional, a little squeeze of fresh lemon juice into the raspberry buttercream works wonders. It acts as a natural flavor amplifier, cutting through the sweetness and adding a bright, fresh, and slightly zingy note that makes the raspberry flavor truly pop.
• Almond Extract: Handle with care! Almond extract is incredibly POTENT, so you only need a mere dash to achieve that lovely, distinct almond flavor in the cupcakes. Too much can quickly become overwhelming, so measure accurately for the perfect balance.
• Cake Flour: If you’re aiming for the ultimate in soft and fluffy cupcakes, cake flour is your best friend. I’ve rigorously tested this recipe with both all-purpose flour and cake flour, and the difference is truly noticeable. Cake flour, with its lower protein content, creates less gluten development, resulting in a much lighter, more delicate, and altogether softer crumb. If it’s available in your pantry, grab it – your taste buds will thank you! For my UK bakers, plain flour is the equivalent, and for those in the US, remember it’s a low-protein flour, not self-rising.
• Room Temperature Ingredients: Although not listed as a separate ingredient, ensure all your dairy and eggs are at room temperature. This allows them to emulsify better, creating a smoother, more uniform batter and a lighter, airier finished cupcake. Plan ahead and take them out of the fridge at least 30-60 minutes before you start mixing.

1. Preheat your oven to 350ºF (175ºC) and prepare your cupcake pan by lining it with cupcake papers. In the bowl of a stand mixer (or using a hand mixer), combine the softened butter, neutral oil, and granulated sugar. Beat these ingredients together until the mixture becomes wonderfully light and fluffy, about 2-3 minutes. This creaming process incorporates air, which is essential for a light cupcake texture.

2. Next, add the large eggs one at a time, beating well after each addition to ensure full incorporation. Follow with the vanilla extract and the potent almond extract, mixing gently until just combined. Remember to pause and scrape down the bottom and sides of the bowl with a rubber spatula to ensure all ingredients are thoroughly mixed and no dry pockets remain. Finally, mix in the room temperature sour cream, which adds incredible moisture and tenderness to the cupcakes.

3. With the wet ingredients beautifully combined, it’s time to incorporate the dry ingredients. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cupcakes. The final wet ingredient to add is the whole milk; slowly pour it in and mix until the batter is smooth and cohesive.

4. Using a cookie scoop or a spoon, evenly distribute the cupcake batter into the prepared liners. Aim to fill each liner about three-quarters full to allow for proper rising without overflowing. Place the pan in your preheated oven and bake for approximately 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Once baked, let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and ensures a perfect texture for filling and frosting.

5. While your baked cupcakes cool, it’s the perfect time to prepare the dreamy raspberry buttercream. In a stand mixer, beat the softened unsalted butter until creamy. Gradually add the confectioners’ sugar, mixing on low speed until combined, then increase the speed to medium-high and beat until the mixture is light, fluffy, and significantly thickened. Incorporate the vanilla extract, a pinch of kosher salt, a teaspoon of almond extract (if desired for extra almond flavor in the frosting), the vibrant freeze-dried raspberry powder, and that secret squeeze of fresh lemon juice. Continue to beat until everything is well combined and beautifully smooth. If the frosting appears too thick, add heavy cream a tablespoon at a time until it reaches a perfectly spreadable consistency.

6. Once the cupcakes are completely cool, it’s time for the delightful filling and frosting. Use a cupcake corer or the base of a large piping tip to carefully create a cavity in the center of each cupcake. Spoon or pipe a generous amount of that delicious tart raspberry jam into each cored hole, ensuring every bite will have a sweet and tangy surprise. Finally, pipe the creamy raspberry buttercream onto each cupcake using your favorite piping tip (a Wilton 1M creates beautiful swirls). Decorate with fresh raspberries or sprinkles, and then, the best part: enjoy your magnificent homemade raspberry almond cupcakes!

Creative Tips for Filling & Decorating Your Raspberry Almond Cupcakes

Filling and decorating cupcakes can be a fun and rewarding part of the baking process, allowing you to add a personal touch. I’ve discovered that the simplest and most effective way to core your cupcakes for filling is by using the base of a large piping tip, such as a Wilton 1M. Gently place the wider end of the piping tip directly into the center of the top of each cooled cupcake and press down firmly, twisting slightly. Remove the piping tip, and you should have a perfectly formed hole in the middle of the cupcake, ready to be filled. Be careful not to press all the way through to the bottom!

Once your cupcakes are cored, it’s time to add that delicious raspberry jam surprise. You have a couple of options here: for a rustic and charming look, simply use a small spoon to carefully scoop the jam into each cavity. If you prefer a more precise and cleaner fill, transfer your raspberry jam into a piping bag fitted with a large round piping tip. This allows you to neatly pipe the jam directly into the cored holes with minimal mess. No matter which method you choose, the sweet and tart burst of raspberry jam will be a delightful treat for anyone who bites into your cupcakes!

Finally, to frost these delightful cupcakes and give them their elegant finish, I typically use a Wilton 1M piping tip to create beautiful swirls of creamy raspberry buttercream. This tip is fantastic for creating classic, impressive designs. For decoration, fresh raspberries placed on top of each swirl add a pop of vibrant color and a fresh fruit element that complements the flavors perfectly. However, don’t limit yourself! These versatile cupcakes would also look adorable adorned with delicate pink or white sprinkles for a festive touch, or perhaps a light dusting of powdered sugar for a simpler, sophisticated look. Get creative and make them your own!

Storage & Make Ahead Strategies for Freshness

Proper storage is key to enjoying your delicious raspberry almond cupcakes at their best for as long as possible. Once you’ve filled and frosted these delectable treats, it’s essential to store them correctly to maintain their freshness, moisture, and flavor. Place them in an airtight container to prevent them from drying out or absorbing unwanted odors from the fridge. They will keep beautifully in the refrigerator for up to 4 days. Before serving, and this is a crucial step for optimal taste and texture, always allow the cupcakes to come back to room temperature. If eaten cold directly from the fridge, the buttercream can be too firm, and the cake texture won’t be as soft and moist, nor will the delicate almond and raspberry flavors be as pronounced. Give them about 30-60 minutes on the counter for the best experience.

For those who love to plan ahead or need to manage their baking time efficiently, these almond cupcakes are fantastic for making in advance. You can bake the cupcake bases up to 3 days ahead of when you plan to assemble them. Once they are baked, let them cool completely on a wire rack to prevent condensation, then store them in an airtight container at room temperature. This allows you to prepare the components separately, making the final assembly on the day of your event much quicker and less stressful. The buttercream can also be made a day or two in advance and stored in the fridge; just ensure you let it soften at room temperature and give it a quick whip before frosting your cooled cupcakes.

Explore More Irresistible Raspberry Dessert Creations!

If you’ve fallen in love with the sweet and tart charm of raspberries in these cupcakes, you’re in for a treat! There’s a whole world of raspberry-infused desserts waiting to be discovered. Raspberries are incredibly versatile, bringing a bright, fresh flavor that complements a wide array of sweet treats. Expand your baking repertoire with these other fantastic raspberry recipes, perfect for any occasion or simply to satisfy your sweet cravings.

If you’ve made this incredibly delicious recipe for raspberry almond cupcakes, I would absolutely love to hear about your experience! Your feedback is invaluable and helps me to continue creating recipes you’ll adore. Make sure to leave a ⭐️ rating and a thoughtful review below to share your thoughts, tips, or any creative variations you tried. I get so much joy from seeing your beautiful creations, so please tag me on Instagram @alpineella so I can see what you’ve baked and share your success! You can also follow along for more delicious recipes and baking inspiration on Pinterest, Facebook, and TikTok! Happy baking!

Easy Raspberry Almond Cupcakes with Raspberry Jam Filling

Ella Gilbert

Nutrition