Description
Delightful cupcakes with rich vanilla and almond flavors, filled with raspberry preserves, perfect for celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry preserves
- Buttercream frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the butter and sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually add this to the creamed mixture alternately with the milk, starting and ending with the flour mixture. Mix until just combined.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for about 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before filling.
- Using a small knife or a cupcake corer, remove a small portion from the center of each cupcake and fill with raspberry preserves.
- Top with buttercream frosting as desired.
- Serve at your special event!
Notes
Ensure to store in an airtight container for freshness. You can freeze unfilled cupcakes for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg