Ingredients
- For the cupcakes:
- 3 egg whites, room temperature
- 1/3 cup plus 2 tablespoons buttermilk, room temperature
- 6 tablespoons unsalted butter, softened
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- For the raspberry filling:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- For the almond buttercream frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat butter, vegetable oil, and sugar until light and fluffy (2–3 minutes).
- Add egg whites one at a time, mixing well after each addition. Stir in almond and vanilla extracts.
- Alternate adding dry ingredients and buttermilk to the batter, beginning and ending with dry ingredients. Mix just until combined.
- Divide batter evenly among liners, filling each about 2/3 full.
- Bake for 18–22 minutes until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
- For the filling, cook raspberries, sugar, and lemon juice in a saucepan over medium heat until berries break down.
- Mix cornstarch and water, stir into raspberry mixture, and cook 1–2 minutes until thickened. Cool completely.
- Core cooled cupcakes and fill each with 1–2 teaspoons raspberry filling.
- For frosting, beat butter until creamy. Gradually add powdered sugar. Add cream, almond extract, vanilla extract, and salt; beat until light and fluffy.
- Pipe or spread frosting onto filled cupcakes. Garnish as desired.
Notes
- Do not overmix batter to maintain a soft, tender crumb.
- Ensure raspberry filling is fully cooled before filling cupcakes.
- Measure flour accurately to avoid dense cupcakes.
- Store at room temperature up to 2 days or refrigerate up to 5 days.
- Unfrosted cupcakes freeze well for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 420 kcal
- Sugar: 36 g
- Sodium: 160 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
