Introduction

These Raspberry Almond Cupcakes combine tender almond-flavored cake with a luscious whipped raspberry white chocolate ganache. Perfect for special occasions or simply treating yourself, they offer a delightful balance of fruity and nutty flavors in every bite.

A close-up top view of a bowl filled with light pink whipped cream or frosting, thick and swirled with soft peaks and smooth ridges visible throughout the surface, the bowl is white and placed on a wooden checkered board, with pale pink flowers in a glass vase to the upper left and a white bowl filled with bright red raspberries to the upper right, set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

180 grams all purpose flour
2 teaspoons baking powder
200 grams granulated sugar
1/2 teaspoon salt
80 grams unsalted butter (softened)
72 grams vegetable oil (any neutral oil)
1 large egg (room temperature)
1 egg white (room temperature)
2 teaspoons almond extract
1/2 teaspoon vanilla extract
165 grams buttermilk (room temperature)
17 grams freeze-dried raspberries
315 grams white chocolate chips
200 grams heavy cream

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
Step 2: In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
Step 3: Add the softened butter and vegetable oil to the dry ingredients. Using a hand mixer or stand mixer with the paddle attachment, beat on medium speed for 2-3 minutes until the mixture resembles wet sand with no large pieces of butter remaining.
Step 4: Add the whole egg and egg white. Mix on low speed for about 30 seconds until just incorporated. Stir in the almond and vanilla extracts briefly.
Step 5: Scrape down the bowl’s sides and bottom, then slowly pour in the buttermilk while mixing on low speed. Mix until a smooth batter forms, being careful not to overmix.
Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 15-18 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 8: For the ganache: grind the freeze-dried raspberries into a powder and sift through a fine mesh sieve to remove seeds if needed.
Step 9: Place the white chocolate chips and raspberry powder in a heatproof bowl. Heat the heavy cream until steaming and just beginning to simmer (about 2 minutes in the microwave).
Step 10: Pour the hot cream over the chocolate and let sit undisturbed for 1 minute to melt. Stir slowly from the center outward until smooth and glossy. If raspberry bits remain, blend briefly with an immersion blender.
Step 11: Cover the bowl with plastic wrap pressed onto the ganache surface and refrigerate for at least 2 hours until thickened to a peanut butter–like consistency.
Step 12: Whip the chilled ganache with a hand mixer on medium-high speed for 2-3 minutes until lighter in color and fluffy. Avoid overwhipping.
Step 13: Frost the completely cooled cupcakes using a piping bag fitted with a large round tip. Garnish with sliced almonds and fresh raspberries if desired before serving.

Tips & Variations

Use fresh raspberries as a garnish for an extra burst of color and flavor.
Substitute almond extract with vanilla if you prefer a milder flavor.
For a dairy-free option, replace butter with coconut oil and use coconut cream instead of heavy cream.
Freeze-dried raspberries add intense flavor without extra moisture—do not skip or use fresh raspberries in the ganache mix.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. The whipped ganache frosting is best enjoyed fresh but can be gently re-whipped if it loses volume after refrigeration. For longer storage, freeze unfrosted cupcakes tightly wrapped for up to 2 months and frost after thawing.

How to Serve

The image shows three cupcakes placed on a checkered wooden board surface with a white marbled texture in the background. Each cupcake has three visible layers: the bottom layer is a golden brown cake with a slightly textured and moist appearance, wrapped in a light beige paper liner; the middle layer is light pink, smooth, and creamy frosting swirled on top of the cake; the top layer is garnished with a bright red raspberry and two thin, pale almond slices placed beside the raspberry. The cupcakes are closely grouped, with the front cupcake being the sharpest and most focused. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, bake the cupcakes in advance and store them well-wrapped at room temperature for up to 2 days or refrigerate for up to 3 days before frosting.

What if I don’t have freeze-dried raspberries?

Freeze-dried raspberries provide concentrated flavor without extra moisture. If unavailable, you can omit them from the ganache, but the raspberry flavor will be less intense. Alternatively, you can add a small amount of raspberry jam to the frosting for extra flavor.