Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Baking powder: 1 1/2 teaspoons
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Almond extract: 1 teaspoon
- Eggs: 2 large
- Milk: 1/2 cup
- Raspberry jam: 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 flour, sugar, baking powder, and salt.
- Step 3: In a separate bowl, cream together the softened butter and almond extract until light and fluffy. Beat in the eggs one at a time, then gradually add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Step 4: Fill each cupcake liner about 2/3 full.
- Step 5: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Step 6: Once cooled, core the center of each cupcake and fill with raspberry jam. Frost as desired (frosting ingredients not included).
Notes
- Store assembled cupcakes in an airtight container in the refrigerator to keep the filling fresh.
- A quick microwave burst (5-10 seconds) will slightly warm the cupcake and enhance the raspberry flavor without melting the frosting.
- Garnish with fresh raspberries and a dusting of powdered sugar for an elegant presentation.
- For a more intense almond flavor, try using almond flour in place of 1/4 cup of the all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American