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, then add 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 ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined.

Step 6: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

Step 7: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 9: Warm the raspberry preserves gently in a saucepan over low heat until smooth.

Step 10: Once cooled, 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 extra moist cupcakes, use buttermilk instead of whole milk.

Try substituting the raspberry preserves with strawberry or apricot preserves for a different fruity twist.

If you don’t have a cupcake corer, a small paring knife works fine for hollowing out the centers.

Use toasted sliced almonds to sprinkle on top of the buttercream for added crunch and almond flavor.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. When refrigerated, bring them to room temperature before serving for the best texture. You can also freeze the unfilled cupcakes for up to 1 month and add the raspberry filling and frosting after thawing.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free baking blend in a 1:1 ratio. Make sure the baking powder you use is gluten-free as well.

What can I use instead of almond extract?

If you don’t have almond extract, you can substitute with an equal amount of vanilla extract or a combination of vanilla and a few drops of almond-flavored liqueur, but note that the almond flavor may be less pronounced.