Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon almond extract

1 teaspoon vanilla extract

1 tablespoon baking powder

¼ teaspoon salt

½ cup whole milk

1 cup raspberry preserves

1 cup buttercream frosting (for topping)

Fresh raspberries (for garnish, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Step 3: Beat in the eggs one at a time, followed by the almond extract and vanilla extract, mixing well after each addition.

Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Gradually add the dry mixture to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.

Step 6: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.

Step 7: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Remove the cupcakes from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Step 9: While the cupcakes are cooling, slightly warm the raspberry preserves in a saucepan over low heat until smooth.

Step 10: Once the cupcakes are cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake, creating a hollow.

Step 11: Spoon or pipe the warm raspberry preserves into the hollowed cupcakes.

Step 12: Top each cupcake with a swirl of buttercream frosting and garnish with fresh raspberries if desired.

Tips & Variations

For a stronger almond flavor, add a few drops of almond oil in addition to the extract.

Try using homemade raspberry jam for a fresher, less sweet filling.

Substitute fresh raspberries in the filling for a chunkier texture and natural fruit bits.

To make these cupcakes dairy-free, use a plant-based milk and vegan butter substitutes.

Chill the cupcakes before filling to make hollowing and filling easier without crumbling.

Storage

Store the filled and frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw overnight in the refrigerator and add frosting just before serving.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check that your baking powder is gluten-free as well.

How do I prevent the raspberry filling from making the cupcakes soggy?

Warm and slightly thickened preserves help reduce sogginess. Also, only fill the cupcakes just before serving and avoid overfilling the hollowed centers.