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Raspberry Almond Cupcakes look like they came straight from a fancy bakery, but they start with a humble box of cake mix, tender almond scented cupcakes crowned with a fluffy, naturally pink fresh raspberry buttercream. I made them for my daughter Maddie’s spring birthday and everyone begged for the recipe. If you love our lemon lime angel food cupcakes, these almond raspberry beauties are just as easy and even prettier.
The fresh raspberry buttercream gets its gorgeous color and flavor from real berries, with no artificial dye needed.
Raspberry Almond Cupcakes Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 24 servings
- ⚡ Calories: 223kcal
- 🌶️ Flavor Profile: Tender almond cake with sweet, fruity fresh raspberry buttercream
- ✋ Difficulty: Easy, a semi homemade treat finished with buttercream like our cream cheese frosting
Quick Answer
Mix a white cake mix with water, oil, eggs, and almond extract, then bake into cupcakes per the box directions and cool completely. For the buttercream, whip softened butter until smooth, beat in powdered sugar one cup at a time, then add fresh raspberries and vanilla and whip until light, fluffy, and pink. Frost the cooled cupcakes and serve.
Jump to:
- Raspberry Almond Cupcakes Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Raspberry Almond Cupcakes
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Raspberry Almond Cupcakes FAQs
- Other Recommended Cupcake and Frosting Recipes
- Easy Almond Raspberry Cupcakes
Why This Recipe Works
Click to see the technique science
- A cake mix makes it foolproof. Starting with a white cake mix means perfectly tender cupcakes every time with almost no effort.
- Almond extract elevates the box. Just a little almond extract transforms a plain cake mix into something that tastes special and bakery made.
- Fresh raspberries color the buttercream. Real raspberries whipped into the butter give the frosting its natural pink color and bright, fruity flavor, no artificial dye needed.
- Sifted powdered sugar keeps it smooth. Sifting the powdered sugar and adding it gradually keeps the buttercream silky and lump free.
- They are party perfect. These pretty pink cupcakes are ideal for showers, birthdays, and spring celebrations, and the recipe makes a generous two dozen.
Why You’ll Love This Recipe
- They taste like a fancy bakery cupcake but start with an easy box of cake mix.
- The fresh raspberry buttercream is naturally pink and bursting with real berry flavor.
- They are perfect for parties and showers, just like our lemon lime angel food cupcakes.
Key Ingredients
A handful of simple ingredients, including a box of cake mix, make these pretty cupcakes.
- White cake mix: The easy, foolproof base for tender, fluffy cupcakes.
- Almond extract: The secret that turns a plain cake mix into something special and bakery worthy.
- Fresh raspberries: Whipped right into the buttercream for natural pink color and bright berry flavor.
- Butter: Softened and whipped into a smooth, fluffy buttercream base.
- Powdered sugar: Sifted and added gradually for a silky, sweet frosting.
See recipe card for exact quantities.
Variations and Substitutions
Make these cupcakes your own with a few easy swaps.
- Use a vanilla or almond cake mix, or your favorite from scratch white cupcake recipe.
- Swap the raspberries for strawberries, blackberries, or a mix of berries in the buttercream.
- Add a few mini chocolate chips to the batter for a chocolate almond twist.
- Tint and pipe the buttercream however you like, or use it on a layer cake the way we use our cream cheese frosting.
How to Make Raspberry Almond Cupcakes
- Combine the cake mix, water, oil, eggs, and almond extract in a large bowl and mix with a hand mixer for 2 minutes until smooth.
- Line a cupcake tin with liners and divide the batter evenly among the wells.
- Bake according to the cake mix box directions until a toothpick comes out clean, then cool in the tin 5 minutes and transfer to a rack to cool completely.
- For the buttercream, whip the softened butter until smooth, then beat in the powdered sugar one cup at a time.
- Add the fresh raspberries and vanilla and whip on medium speed for about 3 minutes until smooth, light, fluffy, and pink.
- Frost the completely cooled cupcakes with the raspberry buttercream, top with a fresh raspberry if you like, and serve.
Recipe Tips & Tricks
- Cool the cupcakes completely before frosting, or the buttercream will melt and slide off.
- Use fresh, dry raspberries, since extra moisture can make the buttercream too soft.
- Sift the powdered sugar and add it gradually for the smoothest, silkiest frosting.
- Do not overdo the almond extract, since a little goes a long way for that bakery flavor.
- Strain the buttercream if you want it perfectly smooth without raspberry seeds.
- Chill the buttercream briefly if it gets too soft to pipe, then re whip before frosting.
Serving Ideas and Suggestions
These raspberry almond cupcakes are made to impress. Pipe the pink buttercream into pretty swirls, top each with a fresh raspberry, and watch them disappear at any celebration.
They are perfect for a dessert table next to our lemon raspberry cake balls and a plate of no bake raspberry cheesecake bites for a berry themed spread.
Bake the cupcakes a day ahead and store them airtight, then make the buttercream and frost them the day you serve for the freshest, prettiest results.
Raspberry Almond Cupcakes FAQs
Yes. Bake the cupcakes a day ahead and store them airtight at room temperature. Make the raspberry buttercream and frost them the day you plan to serve for the best texture.
Whipping fresh raspberries right into the butter naturally tints the frosting a pretty pink and adds real berry flavor, so no artificial coloring is needed.
Fresh raspberries work best because they add less moisture. If you only have frozen, thaw and drain them very well, then pat dry before whipping into the buttercream.
Extra moisture from the berries can soften it. Chill the buttercream for 15 to 20 minutes, then re whip it. Adding a bit more sifted powdered sugar also helps it firm up.
Freeze the unfrosted cupcakes well wrapped for up to 2 months. Thaw at room temperature, then make fresh raspberry buttercream and frost before serving.
This recipe makes about 24 cupcakes, so it is perfect for parties, showers, and gatherings. You can easily halve it for a smaller batch.
Made these raspberry almond cupcakes? I would love to hear how they turned out, leave a comment and a star rating below and tell me what you celebrated with them!
Top these cupcakes with our fresh raspberry frosting.
Our almond raspberry cupcakes are light, pretty, and full of berry flavor.
Easy Almond Raspberry Cupcakes
Ingredients
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 & 1/2 teaspoon almond extract
- 1/2 cup salted butter softened
- 3 cups powdered sugar sifted
- 1/2 cup fresh raspberries washed and dried
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to the directions on the back of the cake mix box. Line a cupcake tin with liners.
- Place the cake mix, water, oil, eggs, and almond extract into a large bowl.1 box white cake mix, 1 cup water, 1/2 cup vegetable oil, 3 eggs, 1 & 1/2 teaspoon almond extract
- With a handheld mixer on medium speed, mix ingredients for 2 minutes, scrapping the sides of the bowl as needed.
- Cook cupcakes to the directions on the back of the box until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then take them out and cool completely on a wired rack.
- Make the buttercream while the cupcakes are cooling.
- Place butter in a large bowl, and using a hand mixer mix until smooth, 30 seconds.1/2 cup salted butter
- Add in the powdered sugar, 1 cup at a time, until mixed in.3 cups powdered sugar
- Add the remaining ingredients to the bowl and whip on medium speed until smooth, light and fluffy, 3 minutes.1/2 cup fresh raspberries, 1/2 teaspoon vanilla extract
- Frost cupcakes, serve, and enjoy!
Notes
- For the best flavor, let ingredients like eggs and butter come to room temperature.
- A piping bag with a star tip makes for beautiful frosting swirls.
- Test cupcakes for doneness with a toothpick – it should come out clean.
- Cooling cupcakes on a wire rack prevents soggy bottoms for the perfect texture.
Nutrition
Love This Recipe?
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I don’t see why not, I believe any style of frosting you would like to use would work. However, add a little less liquid before adding the berries so it doesn’t become too thin.