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–+ servings
Cupcakes with Raspberry Filling

Irresistible Cupcakes with Raspberry Filling That Wow

Delight in these Cupcakes with Raspberry Filling, combining sweet almond flavor and tart raspberry for an unforgettable treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups all-purpose flour substitute with almond flour for gluten-free
  • 1 cup granulated sugar consider using coconut sugar for lower glycemic index
  • 1/2 cup unsalted butter can be replaced with vegan butter for dairy-free
  • 2 large eggs for egg-free, use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg)
  • 1 teaspoon almond extract substitute with vanilla extract if desired
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk substitute with almond milk for dairy-free
For the Filling
  • 1/2 cup raspberry preserves use homemade for freshest taste
For the Frosting
  • 2 cups buttercream frosting try cream cheese frosting for a tangy flavor
  • 1 cup fresh raspberries optional garnish

Equipment

  • muffin tin
  • Electric Mixer
  • mixing bowls
  • piping bag

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream softened unsalted butter and granulated sugar together with an electric mixer until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Incorporate almond and vanilla extracts.
  4. Combine all-purpose flour, baking powder, and salt in a separate bowl.
  5. Gradually add the dry mixture to the wet ingredients, alternating with whole milk until just combined.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 20-25 minutes until golden and a toothpick inserted comes out clean.
  8. Cool cupcakes in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  9. Warm raspberry preserves in a saucepan until smooth and easy to pour.
  10. Hollow out the center of each cupcake and fill with warm raspberry preserves.
  11. Frost each filled cupcake with a swirl of buttercream frosting.
  12. Garnish each cupcake with a fresh raspberry on top before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These cupcakes are perfect for any occasion, providing a delightful burst of flavor in every bite.

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