I went to a baby shower a while back and had the most amazing almond cake with raspberry filling. This cake was so good that it has been in the back of my mind ever since. So, when Aunt Cathy asked me to bring dessert to Easter dinner, I immediately knew what flavor combo I would be using. But let’s be honest. I don’t exactly have time to make an extravagant cake. So, I went an easier-to-eat, easier-to-make, semi-homemade almond raspberry cupcakes recipe. After all, box cake mixes nowadays are pretty darn good. By taking a shortcut with a box mix, I was able to make a seemingly fancy cupcake with a fraction of the effort.
So, just how easy are these almond raspberry cupcakes? Well, keep reading and you’ll see that my recipe calls for a mere 8 ingredients (9, I suppose, if you count water as an ingredient). 8 ingredients… for a cupcake, filling, and frosting!
Almond Raspberry Cupcakes
makes 24 filled cupcakes
- 1 box Betty Crocker Super Moist white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 egg whites
- 2 tsp. almond extract – the real stuff people – divided
- 10-ounce jar seedless raspberry preserves
- 2 sticks (1 cup) unsalted butter, at room temperature
- 3 cups powdered sugar
- 2 Tbsp. milk or whipping cream
- mixing bowls
- measuring cups and spoons
- electric mixer
- spoon or spatula
- cupcake tin
- cupcake liners
- piping bags and tips
- Preheat oven to 350 degrees. In a large mixing bowl, beat cake mix, water, oil, egg whites, and 1 tsp. almond extract. Pour batter into lined cupcake tins.
- Bake cupcakes for 20 minutes, or until toothpick inserted in center comes out clean. Cool completely.
- Warm the raspberry preserves in the microwave for 30 seconds – just enough to make the preserves easier to spoon out of the jar, but not enough that they are melted or runny. Spoon raspberry preserves into a piping bag fitted with a large star-shaped tip.
- Gently poke the piping tip 1/4 to 1/2 inch into the center of a cupcake, and squeeze a small amount of the raspberry filling into each. When you see the top of the cupcake rise slightly, you will know that you have added the right amount of filling.
Almond Buttercream Frosting:
- In a medium mixing bowl, beat butter, milk, and 1 tsp. almond extract until smooth. Gradually add the powdered sugar until well combined into a piping consistency.
- Spoon the frosting into a piping bag fitted with the tip of your choice or simply frost each cupcake with a knife or small spatula.
- Serve and enjoy!
Did you like this recipe? Check out my “homemade” chocolate strawberry cupcakes made with two box mixes!
Linking to: Mercy Ink, Today’s Creative Blog.
OK, I’m dying to try these but don’t want them sitting around the house tempting me:)
Can I make a batch and freeze them and heat them up one at a time without losing out on flavor????
I haven’t frozen them but I bet you could. Or at least make the cupcakes in advance, then fill and frost them when you are ready to eat them. Let me know how it turns out if you decide to go the freezer route.
I just tried to make it. It didn’t turn out nice but its taste is so good.