Indulge in the delightful combination of almond and raspberry with these Deliciously Sweet Raspberry-Filled Almond Cupcakes! Perfect for any occasion, these cupcakes are a deliciously light treat filled with tangy raspberry jam and topped with creamy almond buttercream frosting. Get ready to impress your friends and family with this irresistible dessert!
Ingredients
For the Cupcakes:
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 tsp salt
- 1 1/3 cups water
- 1/8 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 large egg whites
- 1 cup sour cream
- Raspberry jam for filling
For the Almond Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 tsp almond extract
- 2-4 tbsp heavy cream or milk
Instructions/Directions
- Preheat and Prepare:
Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners. - Mix the Batter:
In a large bowl, mix the cake mix, flour, sugar, and salt. Add water, vegetable oil, vanilla extract, almond extract, and egg whites, mixing until smooth. Fold in the sour cream. - Bake the Cupcakes:
Fill the cupcake liners half full with batter. Bake for 18 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely. - Fill with Raspberry Jam:
Once cooled, cut a small hole in the center of each cupcake and fill with raspberry jam. - Make the Frosting:
For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and almond extract. Add heavy cream or milk as needed to achieve the desired consistency. - Frost the Cupcakes:
Pipe the almond buttercream frosting onto the cooled cupcakes. - Garnish and Serve:
Garnish with fresh raspberries or almond slices if desired. Enjoy your delightful cupcakes!
Prep Time:
25 minutes
Total Time:
50 minutes
Servings:
24
Hashtags:
#AlmondCupcakes #RaspberryJam #Baking #SweetTreats #Desserts #CupcakeLovers