Almond Raspberry Cupcakes

Cupcake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 tsp pure vanilla extract
  • 1 1/2 tsp almond extract
  • 1 cup whole milk, room temperature

Cupcake Instructions

  1. Preheat the oven to 350°F.
  2. Line a 12-cup muffin pan with cupcake liners. Line a second pan as needed.
  3. In a large bowl, whisk the flour, baking powder, baking soda, and salt together.
  4. In a second large bowl, cream the butter and sugar for 3 minutes, until light and fluffy.
  5. On medium-low, beat in the eggs, vanilla extract, and almond extract.
  6. Slowly pour in the dry ingredients and whole milk. Mix until just combined.
  7. Scoop or pour the batter into the cupcake liners, three-fourths full. Bake the cupcakes for 15–20 minutes, until a toothpick inserted in the center comes out clean.
  8. After removing from the oven, leave the cupcakes in the pan for 1 minute, then transfer to a cooling rack.

Frosting Ingredients

  • 1 cup fresh raspberries
  • 1 cup butter, softened
  • 5 cups powdered sugar

Frosting Instructions

  1. Purée the raspberries in a blender.
  2. In a large mixing bowl, pour the raspberries through a sieve to remove the seeds.
  3. On medium speed, add the butter and mix until combined.
  4. On low speed, mix in the powdered sugar. When mostly combined, increase the speed to medium-high until the mixture is light and fluffy.