Almond Cupcakes with Raspberry Filling
Almond cupcakes with raspberry filling combine the nutty aroma of almonds with the fresh, slightly tart burst of raspberry in the center.
These cupcakes start with a soft almond-flavored batter made from almond flour and a touch of vanilla, baked until light and fluffy.
Once cooled, each cupcake gets filled with a vibrant raspberry jam, offering a delightful surprise with every bite.
Baking these treats doesn’t require fancy equipment — just basic tools and a little patience, and the reward is a perfect blend of flavors that feels both sophisticated and comforting.
Prep Time
| Prep Time | Cook Time | Total Time | Servings | Course | Cuisine |
|---|---|---|---|---|---|
| 20 mins | 18 mins | 38 mins | 12 | Dessert | American |
Ingredients
| Ingredient | Quantity (12 cupcakes) | Quantity (6 cupcakes) | Alternatives |
|---|---|---|---|
| Almond flour | 2 cups | 1 cup | All-purpose flour (less nutty flavor) |
| Baking powder | 1 ½ tsp | ¾ tsp | Baking soda + ½ tsp cream of tartar |
| Salt | ¼ tsp | ⅛ tsp | — |
| Eggs | 3 large | 1-2 large | Flax eggs for vegan option |
| Honey or maple syrup | ⅓ cup | 3 tbsp | Granulated sugar |
| Almond extract | 1 tsp | ½ tsp | Vanilla extract |
| Raspberry jam (for filling) | ½ cup | ¼ cup | Strawberry or mixed berry jam |
| Butter or oil (for greasing) | As needed | As needed | Coconut oil or vegan butter |
Cooking Instruments Needed
| Tool | Alternatives |
|---|---|
| Mixing bowls | Any clean medium/large containers |
| Hand or stand mixer | Whisk (manual, more effort) |
| Measuring cups/spoons | Digital scale for precision |
| Muffin tin + liners | Silicone molds |
| Spoon or small ice cream scoop | Tablespoon or regular spoon |
| Toothpick or skewer | Straw or metal skewer |
How to Make Almond Cupcakes with Raspberry Filling
Before jumping into the step-by-step process, I prefer to highlight that baking these almond cupcakes requires some gentle folding to keep the batter light and fluffy.
Also, using good-quality almond flour and fresh eggs really makes a difference in flavor and texture.
Step 1: Prepare the Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease them lightly with butter or oil.
This helps the cupcakes release easily after baking.
Step 2: Mix the Dry Ingredients
In a mixing bowl, combine 2 cups almond flour, 1½ teaspoons baking powder, and ¼ teaspoon salt.
Give it a good whisk to ensure everything is evenly distributed. This helps your cupcakes rise uniformly.
Step 3: Beat the Wet Ingredients
In a separate large bowl, whisk together 3 large eggs, ⅓ cup honey or maple syrup, and 1 teaspoon almond extract until smooth and slightly frothy.
This step ensures your cupcakes get that nice rise and a delicate crumb.
Step 4: Combine Wet and Dry Ingredients
Slowly fold the dry ingredients into the wet mixture using a spatula. Be gentle but thorough to keep the batter airy.
Avoid overmixing, which can make the cupcakes dense.
Step 5: Fill the Cupcake Liners
Scoop about 2 tablespoons of batter into each muffin cup, filling halfway. Then add about 1 teaspoon of raspberry jam into the center of each.
Top with another 1–2 tablespoons of batter, covering the jam completely.
Step 6: Bake and Cool
Place the muffin tin in the oven and bake for 16–18 minutes or until the cupcakes are golden and a toothpick inserted near the edge (not in the jam center) comes out clean.
Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serving and Decoration Tips
Once your almond cupcakes are fully cooled, I suggest dusting the tops with powdered sugar or lightly drizzling melted dark chocolate for a rich finish.
For a festive touch, add a few fresh raspberries on top or a dollop of whipped cream. These cupcakes are perfect served alongside tea or coffee for a simple yet elegant treat.
Variations to Try
If you want to switch things up, here are some ideas I suggest:
- Mixed Berry Filling: Replace the raspberry jam with a combination of blueberry and blackberry jam for a more complex berry flavor. Follow the same filling steps.
- Lemon Almond Twist: Add 1 teaspoon of lemon zest to the wet ingredients, and swap the raspberry jam for lemon curd. This variation adds a refreshing citrus zing.
- Chocolate Drizzle: After baking, drizzle melted dark or white chocolate over the cooled cupcakes. Let the chocolate set before serving for a decadent touch.
- Vegan Version: Use flax eggs instead of regular eggs and coconut oil or vegan butter in place of dairy butter. Use maple syrup as your sweetener.
Each variation brings a unique twist, but the core method of folding batter and filling the cupcakes remains the same.
Storing Tips
These almond cupcakes keep best stored in an airtight container at room temperature for up to 3 days.
If you want to extend their shelf life, refrigerate them for up to 5 days, but bring to room temperature before eating for best texture.
For longer storage, freeze unfrosted cupcakes in a zip-top bag or airtight container for up to 2 months. Thaw completely before serving.
Extra Tips
- Always use fresh almond flour for the best flavor and to avoid a bitter taste.
- Make sure your eggs are at room temperature before mixing—they help the batter emulsify better.
- When adding the raspberry jam, avoid putting too much or it might leak during baking.
- Use a toothpick to test doneness near the edges, as testing in the jam center can give inaccurate results.
Common Mistakes, Solutions & Prevention
| Mistake | Cause | Fix |
|---|---|---|
| Cupcakes too dense | Overmixing batter | Fold ingredients gently until just combined |
| Jam leaking out | Too much filling or uncovered | Use less jam and fully cover with batter |
| Cupcakes sticking to liners | Insufficient greasing or low-quality liners | Grease liners lightly or use silicone molds |
FAQs
Can I use store-bought almond meal instead of almond flour?
Store-bought almond meal is usually coarser and may affect texture, but it can work in a pinch.
What’s the best way to add raspberry jam without it leaking?
Use a small spoon to add a modest amount of jam and ensure it’s fully covered by batter.
Can I make these cupcakes gluten-free?
Yes! Almond flour is naturally gluten-free, just ensure all other ingredients are gluten-free certified.
How long do these cupcakes stay fresh?
They’re best within 3 days at room temperature, up to 5 days refrigerated.
Can I freeze filled cupcakes?
Yes, freeze unfrosted cupcakes and thaw completely before serving.
I suggest you give these almond cupcakes with raspberry filling a try soon—they’re easier than they look and full of flavor.
Once you do, share your experience and any creative tweaks you made in the comments. I’m eager to hear how your batch turns out!
