Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Almond extract: 1 teaspoon
- Baking powder: 1 1/2 teaspoons
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Large eggs: 2
- Milk: 1/2 cup
- Raspberry jam: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: Add the softened butter, eggs, milk, and almond extract to the dry ingredients. Beat with an electric mixer on low speed until just combined, then increase speed to medium and beat for 1-2 minutes until smooth and creamy.
- 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 cupcakes are cooled, use a small knife or cupcake corer to create a small well in the center of each cupcake. Fill each well with about 1 teaspoon of raspberry jam. Frost as desired.
Notes
- Store filled and frosted cupcakes in an airtight container in the refrigerator to keep the filling fresh.
- Reheat cupcakes briefly in the microwave (about 10 seconds) to enhance the almond flavor and soften the crumb.
- Garnish with fresh raspberries and a dusting of powdered sugar for an elegant presentation.
- For a more intense almond flavor, toast the flour lightly in a dry pan before adding it to the other dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American