Cakes and Cupcakes

Mini Raspberry Almond Cupcakes

What’s better to give as a small gift for your valentine than a mini cupcake! So sweet and cute, your sweetheart will be impressed. A gooey raspberry filling with light and fluffy vanilla cake. Mmm… let’s get baking! We also have another special video for this recipe! Scroll to the bottom or visit our Youtube channel.



  • 6 egg whites
  • 1 cup butter, softened (2 sticks)
  • 1 tsp almond extract
  • 1 tbsp vanilla extract
  • 1 1/2 cups sugar
  • 2 3/4 cups flour
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1 cup buttermilk (If you’re out, visit this page)

Raspberry Filling

  • 2 cups raspberries (preferably fresh)
  • 1 cup water
  • 1/3 cup sugar
  • 1 tsp lemon juice
  • 6 tbsp flour


  • 1 cup butter, softened (2 sticks)
  • 3 cups powdered sugar
  • 3 tbsp vanilla
  • 2 tbsp milk
  • (You can also separate the frosting into 2 and add raspberry filling into 1/2 + pink food coloring)

1. Start by pre-heating your oven to 350 F. Then line 1 mini cupcake pan with mini papers.

2. Beat together your egg whites until frothy and foamy. Next, gradually add 1/2 cup of sugar to the egg whites and beat until stiff peaks form. Set aside.

3. In another bowl, beat together your butter and the rest of your sugar (1 cup) until light ad fluffy. Next, add in your almond and vanilla extract. Set aside.

4. In another bowl, whisk together your flour, baking powder, and salt.

5. Add 1/3 of the flour mixture to the butter mixture and mix until combined. Then, add in 1/3 of your buttermilk. Continue alternately adding in your flour and buttermilk to the butter mixture.

6. Once combined, gently fold in your egg whites until fully combined.

7. Scoop a small portion of batter into each cup. (If you have extra batter you can store it in a large Ziploc in the freezer, and when you’re ready to bake the extra, thaw and bake for an extra 2 minutes to the original baking time.)

8. Bake for 10-12 minutes until toothpick comes out clean.

While the cupcakes are cooling, let’s make the raspberry filling.

9. Add all your ingredients except the raspberries to a small pot and bring to a boil. Stir occasionally before boil.

10. Once it has reached a boil, it will have a paste consistency.

11. Next, let it cool before add berries.

12. Once it’s cooled, add berries and smush the berries into the substance.

While that is cooling, let’s make the buttercream!

13. To start the buttercream, beat butter until light and fluffy. Next, add in your powdered sugar and continue to mix.

14. Add in your vanilla extract and mix until fully combined.

15. Use any piping tip you prefer to pipe your cupcakes and decorate with sprinkles.

Ta-da! 🙂

One thought on “Mini Raspberry Almond Cupcakes

  1. Pingback: May Contest!

Leave a Reply

%d bloggers like this: