Imagine sinking your teeth into these soft, airy cupcakes, infused with the nutty essence of almonds, then reaching the crown jewel: a lush, raspberry buttercream frosting speckled with real raspberries. We adore these Raspberry Cupcakes.
Today, we’re embarking on a delightful culinary adventure that promises to sweeten your day – crafting Raspberry Cupcakes.
It’s a taste sensation that dances between sweet and tart, and I just can’t get enough of it.
Something about that almond extract really brings a lot of extra flavor to this delicious treat.
I’ve tried many new recipes over the years, but I always seem to come back to this one.
Perfect for any celebration, from Valentine’s Day to birthday parties, or even as a cheerful treat to brighten a regular day, these cupcakes are sure to win hearts.
And guess what? They’re incredibly simple to make. So, whether you’re a seasoned baker or trying your hand at baking for the first time, these cupcakes will turn out fantastic.
Let’s dive into how you can make these irresistibly yummy cupcakes that everyone will adore. Here come Raspberry Cupcakes!
Some of our other favorite cupcake recipes we have on our site include: Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting, Cookie Butter Biscoff Cupcakes Recipe, and Chocolate Cupcakes with Blackberry Buttercream.
WHY THIS RECIPE WORKS:
- Simplicity at Its Best: Starting with a white cake mix makes this recipe foolproof and fun.
- Berrylicious Frosting: Fresh raspberries incorporated into the buttercream bring a delicious raspberry flavor that’s both fresh and tangy.
- Engaging and Fun for Kids: From mixing the cupcake batter to decorating with frosting swirls, kids will have a blast making these with you.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- White cake mix
- Vegetable oil
- Eggs
- Water
- Almond extract
- Fresh raspberries
- Powdered sugar
- Unsalted butter
- Vanilla extract
HOW TO MAKE RASPBERRY CUPCAKES:
- 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.
- 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.
- 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!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE ANOTHER BERRY?
Definitely! This easy recipe is versatile, allowing you to experiment with a variety of berries.
For a twist, try incorporating blueberries for a lovely burst of flavor or strawberries for a classic taste that’s sure to please your taste buds.
Adding a dollop of raspberry sauce or crafting white chocolate raspberry cupcakes can also create a delightful variation that brings a beautiful pink color to your treats.
CAN THESE BE MADE AHEAD?
Certainly, these cupcakes are an excellent choice for a make-ahead dessert.
Prepare them in advance and wrap them tightly in plastic wrap to maintain their freshness.
This way, you’ll have more time to focus on creating that perfect raspberry frosting.
Just remember to store them properly, and they’ll be ready to make your taste buds dance when you are.
ANY ADDITIONS?
Let your taste buds make the decision. Here are some great options for you!
- Consider lemon zest or lemon juice in the frosting for a citrusy kick.
- White chocolate chips mixed into the batter add a sweet surprise.
- Sprinkle powdered sugar on top for a snow-kissed look.
- Drizzle raspberry coulis over the frosted cupcakes for extra zing.
- Garnish with freeze-dried raspberries for texture and color.
- Fresh berry on top makes for an elegant decoration.
- Lemon extract can be used in addition to almond extract for lemon almond cupcakes.
- Add sour cream to the batter for even moister cupcakes.
- Coconut oil brings a subtle tropical flavor to the mix.
- Pipe raspberry jam inside each cupcake for a sweet surprise.
ANY SUBSTITUTIONS?
I always like to have some ideas here. Let me know if you have any others in the comments!
- Swap vegetable oil with melted butter.
- Replace water with whole milk or almond milk for richer cupcakes.
- Substitute fresh raspberries with raspberry puree or jam in the frosting if needed.
HOW TO STORE:
Refrigerator: Since the frosting contains fresh raspberries, it should be kept refrigerated. Keep these delights in an airtight container to stay fresh for up to 1 week.
Best eaten at room temperature.
Freezer: Freeze the unfrosted cupcakes and frost them when ready to serve for up to 3 months. They can also be frozen with frosting as well.
DANA’S TIPS AND TRICKS:
- 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.
Raspberry Cupcakes are a dream come true for anyone with a love of fresh raspberries and the sweet, nutty allure of almonds.
They’re easy to make, utterly delicious, and sure to bring a smile to anyone’s face.
If you like this recipe, you might also like:
If you’ve tried these RASPBERRY CUPCAKES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Easy Almond Raspberry Cupcakes Recipe
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.
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.