Almond and raspberry is a timeless flavor pairing—lightly nutty almond cake with bright raspberry frosting feels special enough for a wedding yet easy enough for everyday baking. These Almond Cupcakes with Raspberry Cream Cheese Frosting deliver that classic taste in single-serving form. The cupcakes stay moist thanks to sour cream and whole milk, while a raspberry-swirled cream cheese frosting adds tangy sweetness.
This recipe gives you all the flavor of a wedding cake without the effort of carving and stacking layers. Perfect for showers, family gatherings, or dessert when you want something a little elegant. These cupcakes are fluffy, moist, and topped with a rich, fruity frosting.
Why You’ll Love This Recipe
- Moist almond-flavored cupcakes that stay tender thanks to sour cream and whole milk.
- Simple, six-step method that’s approachable for home bakers.
- A balanced almond and raspberry combination—delicate, not overpowering.
- Easy to adapt: fill centers with jam, swap extracts, or try other fruit preserves.
Ingredients
Below are the measurements for 12 cupcakes. For best accuracy, weigh ingredients when possible.
Almond Cupcakes
- 1½ cups (187.5 g) all-purpose flour
- 2 tablespoons (16 g) cornstarch
- 1 teaspoon (4 g) baking powder
- ⅛ teaspoon salt
- 6 tablespoons (84 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 1 teaspoon almond extract
- ⅓ cup (80 g) sour cream, room temperature
- ⅓ cup (78.86 ml) whole milk, room temperature
Raspberry Cream Cheese Frosting
- 4 ounces (113.4 g) cream cheese, softened
- ¼ cup (56.75 g) unsalted butter, softened
- 1½ tablespoons raspberry jam or preserves
- 2½ cups (300 g) powdered sugar, sifted if clumpy
Note: Almond extract is potent—measure carefully. If you have nut allergies, check product labels: many extracts are flavorings and may not contain nut proteins.
Substitutions & Variations
- Swap the raspberry jam for apricot, blackberry, or another favorite preserve to change the fruit profile.
- Replace almond extract with vanilla extract for a classic vanilla cupcake base.
- For added fruit in each bite, core the cooled cupcakes and spoon in a small amount of jam before frosting.
If you try other swaps, note that texture or moisture may change—adjust powdered sugar or jam in the frosting to reach your preferred consistency.
Step-by-Step Instructions
Step 1 — Preheat & combine dry ingredients: Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
Step 2 — Cream butter and sugar: In a large bowl or stand mixer, cream the butter and granulated sugar until light and fluffy (2–3 minutes). Add the egg and egg white and beat 1–2 minutes more, then mix in the almond extract and sour cream until smooth.
Step 3 — Combine batter: Add half the dry ingredients to the wet mixture, mix on low, then add half the milk. Alternate the remaining flour and milk, mixing just until combined. Scrape the bowl sides as needed—avoid over-mixing.
Step 4 — Bake: Divide the batter among 12 liners, filling about two-thirds full. Bake on the middle rack at 350°F for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Step 5 — Make the frosting: Beat the softened cream cheese and butter until smooth. Add raspberry jam and powdered sugar, then continue to beat until light and fluffy. Adjust with more jam or powdered sugar to reach your preferred texture.
Step 6 — Frost & serve: Once cupcakes are completely cool, pipe or spread the raspberry cream cheese frosting on top. Optionally garnish with sliced almonds or a small spoonful of extra jam.
Expert Tips
Alternate ingredients: Adding dry ingredients in portions and alternating with milk prevents over-mixing and keeps cupcakes tender.
Room temperature: Make sure eggs, butter, cream cheese, and sour cream are at room temperature so they blend smoothly and the frosting is lump-free.
No piping bag? Use a sturdy resealable plastic bag, fill it with frosting, snip the corner, and pipe freehand for a quick alternative.
Recipe FAQs
Why one whole egg plus an extra egg white? The whole egg gives richness and moisture while the extra egg white helps lighten the texture for a fluffier crumb.
Can I use almond flour instead of all-purpose? No—almond flour isn’t a direct substitute for all-purpose flour and changes texture and structure.
Can I use a different frosting? Absolutely. A simple buttercream or white chocolate frosting pairs nicely with almond cupcakes as well.
Storage
Room temperature: Keep frosted cupcakes at room temperature for up to 1 day. Unfrosted sponges stay fresh at room temperature for up to 3 days.
Refrigerator: Store in an airtight container for up to 1 week.
Freezing: Freeze cooled, unfrosted cupcakes in a freezer-safe container for up to 1 month. Thaw to room temperature before frosting. Frosted cupcakes can be frozen for up to 1 month if wrapped carefully.
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Recipe
Almond Cupcakes with Raspberry Cream Cheese Frosting (makes 12)
Prep: 30 mins • Cook: 18 mins • Total: 48 mins
Ingredients (condensed)
(See the Ingredients section above for full measurements and details.)
Instructions (condensed)
- Preheat oven to 350°F and line a cupcake pan.
- Whisk dry ingredients together.
- Cream butter and sugar, add eggs, almond extract, and sour cream.
- Alternately add dry ingredients and milk until just combined.
- Fill 12 liners and bake 15–20 minutes. Cool completely.
- Beat cream cheese, butter, jam, and powdered sugar until fluffy. Frost cupcakes and serve.
Enjoy these almond cupcakes as a simple wedding-cake-inspired dessert or a refined treat for any special occasion.