These almond cupcakes have that coiling sweetness like other desserts, with the addition of fresh raspberries in the buttercream frosting, you get that little bit of tartness that cuts through all that sugar!
So now you can eat three cupcakes instead of one! Wait, is that just me? Oh well…. enjoy!
Almond Cupcakes with Fresh Raspberry Buttercream
Okay guys, I promise today is the last summer-ish recipe, almond cupcakes with fresh raspberry buttercream! Hello, yum!
They just came out so cute, I love using different patterned cupcake wrappers to really set them off. You can find them super cheap!
Almond Cupcakes with Fresh Raspberry Buttercream Frosting
Ingredients
- 1 box white cake mix
- 1/2 Cup vegetable oil
- 3 eggs
- 1 Cup water
- 1 1/2 tsp almond extract
- 1/2 Cup fresh raspberries washed and dried
- 3 Cups powdered sugar
- 1 stick butter unsalted, softened
- 1/2 tsp vanilla bean paste or extract
Instructions
- Preheat oven to directions on back of cake mix box. Mix cake mix with the water, oil, eggs and 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 directions on back of the box. Let cool completely on wired rack.
- Make the buttercream while cupcakes are cooling. Place butter in a bowl, and using a hand mixer whip until smooth, 30 seconds. Add in the powdered sugar, 1 cup at a time until mixed in. Add the remaining ingredients to the bowl and whip on medium speed until smooth, light and fluffy, 3 minutes. Frost cupcakes, serve and enjoy!
Nutrition
Step by Step Directions
Preheat oven to directions on back of cake mix box. Mix cake mix with the water, oil, eggs and 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 directions on back of the box. Let cool completely on wired rack.
Make the buttercream while cupcakes are cooling. Place butter in a bowl, and using a hand mixer whip until smooth, 30 seconds. Add in the powdered sugar, 1 cup at a time until mixed in. Add the remaining ingredients to the bowl
and whip on medium speed until smooth, light and fluffy, 3 minutes.
Frost cupcakes, serve and enjoy!
Aren’t they just adorable?! Easy too. I love using cake mixes because they always come out just perfectly, light, fluffy and moist.
You can top each cupcake with fresh raspberries if desired!
I love how these came out and I know you will too! What is your favorite almond dessert?? If you liked this recipe check out these others:
No Bake Mini Lemon Oreo and Raspberry Cheesecakes
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Comments & Reviews
Erin says
Found you on the Bewitchin Projects link party. These look awesome! I pinned them and started following on Google +.
Erin
http://theeveryday-mom.blogspot.com/
Love Keil (MunchkinTime) says
These look amazingly delicious!
Kristina and Millie says
you always have the yummiest recipes! This one with the almond cupcakes and fresh raspberries – nom nom nom!! I could eat a few…..or more! Thanks for sharing with us!
Diane Balch says
Almond and raspberry sounds like a fantastic flavor combination. Pinned.
Kayla says
This looks so good! It makes me want to go out and buy all the ingredients ^.^ raspberries are my favorite!
Kimberly says
You make the most incredible things! Pinned. Lou Lou Girls
Gail A. says
Hi there! These are just the perfect thing for a special occasion I have coming – one question:
Does using fresh raspberries make the buttercream go watery or do the ingredients separate upon standing? I want to make the cupcakes ahead of time & freeze them & then decorate them the day before – what do you think?
Dana DeVolk says
No the frosting isn’t watery, only using the natural juices of the berries and no added liquids so it’s the same consistency of a regular buttercream. I don’t see your plan being a problem, I think it will work out great!
Jasmin says
Lovely recipe. I will definitely try this one.
VonD says
HI,
Can I use Swiss Meringue Buttercream frosting? like less sweet, will it still blend well? or do you have a recipe for a Raspberry frosting that is NOT sweet.. Thank you for your time I look forward to hearing back from you.
Dana DeVolk says
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.