Ingredients
Scale
- All-purpose flour with 1 1/2 cups
- Almond flour with 1/2 cup
- Granulated sugar with 1 cup
- Baking powder with 1 1/2 teaspoons
- Salt with 1/4 teaspoon
- Unsalted butter, softened with 1/2 cup (1 stick)
- Eggs with 2 large
- Almond extract with 1 teaspoon
- Milk with 1/2 cup
- Seedless raspberry jam with 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Step 2: In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, and salt.
- Step 3: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Step 5: Fill each cupcake liner about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, core a small hole in the center of each cupcake and fill with raspberry jam. Frost with your favorite frosting (optional).
Notes
- Store filled cupcakes in an airtight container in the refrigerator to keep the raspberry filling fresh.
- A quick microwave zap (10-15 seconds) can slightly warm a cupcake, enhancing the almond flavor and softening the filling.
- Serve these delightful cupcakes with a dusting of powdered sugar for an elegant, understated presentation, or with a dollop of freshly whipped cream.
- For extra moist cupcakes, lightly brush the tops with a simple syrup flavored with almond extract immediately after baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American