Raspberry Almond Cupcakes
Delightful Raspberry Almond Cupcakes combining the rich flavor of almonds with tart fresh raspberries, perfect for any occasion.
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- ½ cup almond flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup sugar
- 2 pieces eggs Large eggs recommended.
- 1 teaspoon almond extract For enhanced almond flavor.
- ½ cup fresh raspberries Gently fold in to avoid breaking.
- ½ cup milk
- Cupcake frosting of choice (e.g., buttercream) Frost cupcakes once cool.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix together the all-purpose flour, almond flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the almond extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
- Fold in the fresh raspberries gently to avoid breaking them.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting with your choice of frosting.
Notes
Serve with powdered sugar on top. Pairs well with tea or coffee. Cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.