Almond Raspberry Cupcakes with Frangipane Filling Recipe

Imagine biting into soft, airy cupcakes with a hint of almond, finished with a creamy raspberry buttercream flecked with real raspberries. These Raspberry Cupcakes are simply irresistible.

Today we’re on a delicious mission: making Raspberry Cupcakes that balance sweet and tart in every bite.

The almond extract adds a warm, nutty note that elevates the cake, while the raspberry buttercream brings bright, fresh flavor. Simple to make and ideal for celebrations or any day you want to treat yourself, these cupcakes are a crowd-pleaser.

They’re forgiving for new bakers and fun for experienced ones. In short: delightful, easy, and dependable.

1. Simplicity: Starting with a white cake mix keeps the method fast and reliable.
2. Fresh Raspberry Flavor: Raspberries folded into the buttercream give bright, tangy notes and natural color.
3. Kid-friendly and Fun: From mixing to decorating, this recipe is engaging for bakers of all ages.

• White cake mix
• Vegetable oil (or melted butter)
• Eggs
• Water (or whole/almond milk for richness)
• Almond extract
• Fresh raspberries
• Powdered sugar
• Unsalted or salted butter, softened
• Vanilla extract

1. Preheat the oven according to the cake mix instructions and line a cupcake tin with liners.
2. Combine the cake mix, water, oil, eggs, and almond extract in a large bowl.
3. Using a handheld mixer on medium, beat for about 2 minutes, scraping the bowl as needed.
4. Bake following the box directions until a toothpick comes out clean. Cool in the tin 5 minutes, then transfer to a wire rack to cool completely.
5. While cupcakes cool, make the buttercream.
6. Beat softened butter until smooth, about 30 seconds.
7. Add powdered sugar one cup at a time until incorporated.
8. Mix in fresh raspberries and vanilla, then whip on medium until the frosting is light and fluffy, about 3 minutes.
9. Pipe or spread the buttercream onto cooled cupcakes, garnish if desired, and serve.

CAN I USE ANOTHER BERRY?

Yes. This base adapts well to other berries. Blueberries or strawberries work beautifully, and you can also swirl in a berry coulis or jam for extra flavor and color.

CAN THESE BE MADE AHEAD?

Absolutely. Store baked, unfrosted cupcakes in the freezer and frost them when ready to serve (up to 3 months). If frosted, keep in an airtight container in the refrigerator for up to one week; bring to room temperature before serving for best flavor.

ANY ADDITIONS?

Try these ideas to vary the recipe:

• Fold white chocolate chips into the batter for added sweetness.
• Add lemon zest or a little lemon juice for brightness.
• Stir a spoonful of sour cream into the batter for extra moisture.
• Use a touch of coconut oil for a subtle tropical note.
• Pipe a spoonful of raspberry jam into the center for a gooey surprise.
• Top with freeze-dried raspberries or a dusting of powdered sugar for visual appeal.
• Swap or combine almond and lemon extracts for complementary flavors.

Mix the batter in a stand mixer with a paddle or use a handheld mixer; scrape the bowl before filling liners and bake in a 12-cup muffin tin until done.

These cupcakes are perfect for baby showers, potlucks, family treats, or whenever you want a pretty, flavorful dessert.

ANY SUBSTITUTIONS?

Here are a few easy swaps to fit your pantry or preferences:

• Use melted butter instead of vegetable oil for richer flavor.
• Replace water with whole milk or almond milk for a softer crumb.
• Use raspberry puree or jam in the frosting if fresh berries are unavailable.

REFRIGERATOR: Because the frosting contains fresh raspberries, store cupcakes in an airtight container in the fridge for up to 1 week. Serve at room temperature for the best texture and flavor.

FREEZER: Freeze unfrosted cupcakes and frost them when ready to serve (up to 3 months). Frosted cupcakes can also be frozen, then thawed in the refrigerator before bringing to room temperature.

Raspberry Cupcakes combine fresh fruit brightness with a delicate almond-scented cake for a dessert that’s easy to make and delightful to serve. They’re a reliable go-to when you want something beautiful and delicious.

If you try these RASPBERRY CUPCAKES, leave a comment to share how they turned out. Follow us on Pinterest, Instagram, or Facebook to find more recipes and baking inspiration.

5 from 3 votes

Easy Almond Raspberry Cupcakes Recipe

Prep: 30 mins

Cook: 15 mins

Total: 45 mins

Soft almond-scented cupcakes topped with fresh raspberry buttercream—perfect for any occasion.

Servings 24 servings

Ingredients

• 1 box white cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 & 1/2 teaspoon almond extract
• 1/2 cup salted butter, softened
• 3 cups powdered sugar, sifted
• 1/2 cup fresh raspberries, washed and dried
• 1/2 teaspoon vanilla extract

Instructions

• Preheat the oven per the cake mix instructions and line a cupcake tin with liners.
• In a large bowl combine the cake mix, water, oil, eggs, and almond extract.
• Beat with a handheld mixer on medium for 2 minutes, scraping sides as needed.
• Bake according to box directions until a toothpick comes out clean. Cool 5 minutes in the tin, then transfer to a wire rack to cool completely.
• Prepare the buttercream while cupcakes cool.
• Beat butter until smooth, about 30 seconds.
• Add powdered sugar one cup at a time, mixing until combined.
• Mix in raspberries and vanilla, then whip on medium until light and fluffy, about 3 minutes.
• Frost cupcakes, serve, and enjoy!

Notes

• Bring eggs and butter to room temperature for the best texture and flavor.
• Use a piping bag with a star tip for pretty swirls.
• Test for doneness with a toothpick; it should come out clean.
• Cool on a wire rack to prevent soggy bottoms.

Nutrition

Calories: 223kcal | Carbohydrates: 33g | Protein: 2g

Course Dessert

Cuisine American