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Almond Cupcakes with Fresh Raspberry Buttercream Frosting

Okay guys, I promise today is the last summer-ish recipe, almond cupcakes with fresh raspberry buttercream! Hello, yum!  These almond cupcakes have that coiling sweetness like other desserts, with the addition of fresh raspberries in the buttercream frosting, you get that little bit of tartness that cuts through all that sugar! So now you can eat three cupcakes instead of one! Wait, is that just me? Oh well…. enjoy!

Almond Cupcakes with Fresh Raspberry Buttercream

Almond Cupcakes with Fresh Raspberry Buttercream Frosting, a simple, beautiful yummy dessert!

They just came out so cute, I love using different patterned cupcake wrappers to really set them off. You can find them super cheap!

Almond Cupcakes with Fresh Raspberry Buttercream Frosting, a simple, beautiful yummy dessert!

Almond Cupcakes with Fresh Raspberry Buttercream Frosting
 
 
Ingredients
  • 1 box white cake mix
  • ½ Cup vegetable oil
  • 3 eggs
  • 1 Cup water
  • 1½ tsp almond extract
  • ½ Cup fresh raspberries, washed and dried
  • 3 Cups powdered sugar
  • 1 stick butter, unsalted, softened
  • ½ tsp vanilla bean paste or extract
Instructions
  1. Preheat oven to directions on back of cake mix box. Mix cake mix with the water, oil, eggs and almond extract. With a handheld mixer on medium speed, mix ingredients for 2 minutes, scrapping the sides of the bowl as needed.
  2. Cook cupcakes to directions on back of the box. Let cool completely on wired rack.
  3. Make the buttercream while cupcakes are cooling. Place butter in a bowl, and using a hand mixer whip until smooth, 30 seconds. Add in the powdered sugar, 1 cup at a time until mixed in. Add the remaining ingredients to the bowl and whip on medium speed until smooth, light and fluffy, 3 minutes. Frost cupcakes, serve and enjoy!

Step by Step Directions

a3

Preheat oven to directions on back of cake mix box. Mix cake mix with the water, oil, eggs and almond extract. With a handheld mixer on medium speed, mix ingredients for 2 minutes, scrapping the sides of the bowl as needed. Cook cupcakes to directions on back of the box. Let cool completely on wired rack.

a1

Make the buttercream while cupcakes are cooling. Place butter in a bowl, and using a hand mixer whip until smooth, 30 seconds. Add in the powdered sugar, 1 cup at a time until mixed in. Add the remaining ingredients to the bowl

a2

and whip on medium speed until smooth, light and fluffy, 3 minutes.

Almond Cupcakes with Fresh Raspberry Buttercream Frosting, a simple, beautiful yummy dessert!

Frost cupcakes, serve and enjoy!

Aren’t they just adorable?! Easy too. I love using cake mixes because they always come out just perfectly, light, fluffy and moist.

Almond Cupcakes with Fresh Raspberry Buttercream Frosting, a simple, beautiful yummy dessert!

You can top each cupcake with fresh raspberries if desired!

Almond Cupcakes with Fresh Raspberry Buttercream Frosting, a simple, beautiful yummy dessert!

I love how these came out and I know you will too! What is your favorite almond dessert?? If you liked this recipe check out these others:

LemonOreo_Raspberry_Cheesecakes

No Bake Mini Lemon Oreo and Raspberry Cheesecakes

monster_krispy

Monster Rice Krispies Treats

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Cherry Goat Cheese Scones

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8 Wonderful Comments

  1. avatar
    September 5, 2014

    you always have the yummiest recipes! This one with the almond cupcakes and fresh raspberries – nom nom nom!! I could eat a few…..or more! Thanks for sharing with us!

  2. avatar
    Diane Balch says:
    September 7, 2014

    Almond and raspberry sounds like a fantastic flavor combination. Pinned.

  3. avatar
    Kayla says:
    September 7, 2014

    This looks so good! It makes me want to go out and buy all the ingredients ^.^ raspberries are my favorite!

  4. avatar
    Kimberly says:
    September 8, 2014

    You make the most incredible things! Pinned. Lou Lou Girls

  5. avatar
    Gail A. says:
    September 16, 2014

    Hi there! These are just the perfect thing for a special occasion I have coming – one question:
    Does using fresh raspberries make the buttercream go watery or do the ingredients separate upon standing? I want to make the cupcakes ahead of time & freeze them & then decorate them the day before – what do you think?

    • avatar
      Dana DeVolk says:
      September 17, 2014

      No the frosting isn’t watery, only using the natural juices of the berries and no added liquids so it’s the same consistency of a regular buttercream. I don’t see your plan being a problem, I think it will work out great!

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