Description
Quick and forgiving vanilla almond cupcakes with a surprise raspberry jam filling, perfect for busy weeknights and made with pantry-friendly ingredients.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup raspberry jam or preserves
- 1 teaspoon cornstarch (optional, if jam is runny)
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups confectioners’ sugar (for frosting)
- 2–3 tablespoons heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Scrape down bowl sides. Add vanilla and almond extracts; mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add half of the dry ingredients to the wet mixture, then add all the milk, mixing until smooth. Add remaining dry ingredients and mix until just combined. Do not overmix.
- Divide batter evenly among liners, filling them about 2/3 full.
- Bake for 18-20 minutes until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, use a small knife or corer to remove a small core from the center of each cupcake. Spoon 1 teaspoon of raspberry jam into each well.
- For frosting, beat softened butter until creamy, then gradually add confectioners’ sugar, heavy cream, vanilla, and salt. Beat on high for 3 minutes until fluffy.
- Pipe or spread frosting over cupcakes and serve.
Notes
Ensure all ingredients are at room temperature for best texture. Do not overmix the batter to avoid dense cupcakes. Let cupcakes cool completely before frosting to prevent melting. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 26
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: vanilla almond cupcakes, raspberry filling, easy cupcake recipe, weeknight baking, quick dessert, almond extract cupcakes