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Raspberry Almond Cupcakes with Whipped Raspberry Ganache Recipe

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★★★★★

4.5 from 134 reviews

These Raspberry Almond Cupcakes feature a moist almond-infused cupcake base topped with a rich and fluffy whipped raspberry ganache made from white chocolate and freeze-dried raspberries. The combination of almond extract and fresh raspberries makes for a deliciously elegant dessert, perfect for special occasions or a sophisticated treat.

Ingredients

Scale

Almond Cupcakes

  • 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)

Whipped Raspberry Ganache

  • 17 grams freeze-dried raspberries
  • 315 grams white chocolate chips
  • 200 grams heavy cream

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (177°C) and line a 12-cup cupcake pan with paper liners to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined to ensure a uniform base.
  3. Incorporate Fats: Add the softened butter and vegetable oil to the dry ingredients. Using a hand mixer or stand mixer with paddle attachment, beat on medium speed for 2-3 minutes until the mixture resembles wet sand with no large butter pieces remaining.
  4. Add Eggs and Flavorings: Add the whole egg and egg white to the mixture, mixing on low speed for about 30 seconds just to combine. Stir in the almond extract and vanilla extract briefly to combine.
  5. Combine Wet Ingredients: Scrape down the sides and bottom of the bowl to incorporate all ingredients evenly. With the mixer running on low speed, slowly pour in the buttermilk and mix just until a smooth batter forms—avoid overmixing for tender cupcakes.
  6. Fill and Bake: Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 15-18 minutes or until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Prepare Raspberry Powder: Blend the freeze-dried raspberries into a fine powder. Pass the powder through a fine mesh sieve to remove seeds if necessary.
  9. Heat Cream: Place the white chocolate chips and raspberry powder in a heatproof bowl. Heat the heavy cream in a microwave or on stovetop until steaming and just beginning to simmer (about 2 minutes in microwave).
  10. Make Ganache: Pour the hot cream over the white chocolate and raspberry powder. Let sit undisturbed for 1 minute to allow the chocolate to melt.
  11. Combine Ganache: Slowly stir from the center outward with a rubber spatula until smooth and glossy. If raspberry bits remain, use an immersion blender briefly to achieve a completely smooth ganache.
  12. Chill Ganache: Cover the bowl with plastic wrap pressed directly onto the ganache surface to prevent a skin from forming. Refrigerate for at least 2 hours until thickened to a peanut butter-like consistency.
  13. Whip Ganache: Once chilled, whip the ganache on medium-high speed with a hand mixer for 2-3 minutes until lighter in color and fluffy. Avoid overwhipping to maintain the ideal texture.
  14. Frost Cupcakes: Pipe the whipped raspberry ganache onto the completely cooled cupcakes using a piping bag fitted with a large round tip.
  15. Garnish and Serve: Garnish the frosted cupcakes with sliced almonds and fresh raspberries to enhance texture and presentation. Serve and enjoy.

Notes

  • Ensure all wet ingredients are at room temperature to achieve a smooth batter.
  • Avoid overmixing the batter to keep cupcakes tender and light.
  • Pressing plastic wrap directly on the ganache prevents a skin from forming during chilling.
  • Do not overwhip the ganache or it may become grainy or separate.
  • Use fresh raspberries for garnish to add a fresh, juicy contrast.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: raspberry almond cupcakes, whipped ganache cupcake, white chocolate raspberry frosting, almond extract cupcakes, fruity cupcakes, dessert cupcakes

Find it online: https://miarosetti.com/raspberry-almond-cupcakes-with-whipped-raspberry-ganache-recipe/