Ingredients
Equipment
Method
- In a small saucepan, combine the raspberries, ¼ cup granulated sugar, and lemon juice.2 cups fresh or frozen raspberries, 0.25 cup granulated sugar, 1 tablespoon fresh lemon juice
- Cook over medium heat, stirring occasionally, until the raspberries begin to break down and release their juices, about 5-7 minutes.
- In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth.1 tablespoon cornstarch
- Pour the cornstarch slurry into the simmering raspberry mixture, stirring constantly. Continue to cook for another 1-2 minutes, until the sauce thickens significantly.
- Remove from heat and let the raspberry filling cool completely. It will thicken further as it cools. Once cool, you can spoon it into a piping bag fitted with a round tip or simply use a spoon to fill the cupcakes later.
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoons baking soda, 0.5 teaspoons salt
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.1 cup (2 sticks) unsalted butter, softened, 1.75 cups granulated sugar
- Add the eggs one at a time, beating well after each addition.3 large eggs, at room temperature
- Stir in the almond extract and vanilla extract.1 teaspoon pure almond extract, 1 teaspoon pure vanilla extract
- In a small bowl, whisk together the buttermilk.1 cup buttermilk, at room temperature (or 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar, let stand for 5 minutes)
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- If using, gently fold in the finely chopped toasted slivered almonds.0.5 cup slivered almonds, lightly toasted and finely chopped (optional, for extra almond flavor and texture)
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before filling and frosting.
- Once the cupcakes are completely cool, use a small knife or an apple corer to create a well in the center of each cupcake, going about two-thirds of the way down. Be careful not to go all the way through to the bottom.
- Carefully spoon or pipe the cooled raspberry filling into the well of each cupcake. Reserve a little filling for drizzling on top if desired.
- In a large bowl, beat together the softened cream cheese and softened butter until smooth and creamy.8 ounces cream cheese, softened, 0.5 cup (1 stick) unsalted butter, softened
- Gradually add the sifted powdered sugar, ½ cup at a time, beating well after each addition until fully incorporated.4 cups powdered sugar, sifted
- Add the almond extract and 1 tablespoon of milk or cream. Beat until smooth and creamy. If the frosting is too thick, add more milk or cream, 1 teaspoon at a time, until your desired consistency is reached. If you want a pink hue, add a tiny drop of red food coloring and mix until well combined.1.5 teaspoons pure almond extract, 2-3 tablespoons milk or heavy cream, 1 drop red food coloring (optional)
- Once the cupcakes are filled and cooled, frost them using a piping bag with a decorative tip or a spatula.
- Optional: Drizzle a little extra reserved raspberry filling over the frosted cupcakes for an extra touch of color and flavor. You can also sprinkle a few chopped toasted almonds on top for garnish.
Notes
For optimal freshness and flavor, store unfrosted cupcakes at room temperature for up to 2 days. Frosted cupcakes with cream cheese frosting should be stored in an airtight container in the refrigerator for up to 3-4 days. Unfrosted cupcakes can be frozen for up to 2 months.
