Vanilla Almond Cupcake Recipe is easy to make, fluffy, moist and so delicious. Topped with a classic almond frosting and filled with the perfect homemade berry jam.
I made this vanilla Almond Cupcake Recipe for my daughter’s birthday since she loves this recipe. First, let me tell you that this is my go-to cake recipe adapted into cupcakes. Best of all is a very versatile recipe that you can customize with any flavors and toppings.
The raspberry jam blends perfectly with these cupcakes. I added some red currants and homegrown strawberries. Make these cupcakes for your next celebration and thank me later.
Let’s talk about the ingredients for the cupcakes:
Butter – it’s best to use unsalted butter because the recipe calls for self-rising flour which contains salt.
Granulated Sugar – is the best choice but you can use Splenda or monk fruit for a sugar-free version.
Flavor extracts – here I use almond, vanilla, and brandy. You can replace it with any flavor that you like. I have made this recipe using lemon, coconut, pistachio, spiced rum, and amaretto.
Brandy – this is optional but if you want to spice up your flavors I recommend you to try it. Our traditional Puerto Rican cake recipe is soaked in a simple syrup made with sugar and brandy. It is the perfect blend!
Eggs – This recipe is made using 4 large eggs. I use local eggs. You can replace eggs using aquafaba. Simply measure out 3 tbsp per egg and lightly whisk to aerate. Use just as you would use eggs in your recipe.
Flour – the self-rising blend works perfectly on this recipe. Make sure that you sift your flour before using it.
Lemon zest & juice – adding lemon zest and lemon juice adds an extra zing to the cupcakes.
Milk – the base recipe is made using whole milk but I like to use unsweetened almond milk, soy, or coconut milk. Make sure it’s unsweetened so you do not alter the flavors.
These cupcakes are topped with my classic Puerto Rican frosting. In addition, the frosting will melt in your mouth and blends well with the raspberry jam. Here are some tips for making these cupcakes, jam, and frosting. Visit my YouTube channel for food tutorials.
- Use room temperature ingredients as it will make your cake batter silky and light.
- Make sure to use an oven thermometer to make sure your oven is reaching the right temperature.
- Using an ice cream scoop is the best tip for filling your cupcake liners.
- Sprinkle rice on the bottom of the cupcake tray, then place the cupcake liner on top and fill with batter. Instead of the grease collecting at the bottom of your cupcakes, the rice will absorb the excess moisture without burning.
- To fill the cupcakes you can use an apple corer tool. Gently push the apple corer into the center of your cupcake, rotate the corer slightly, and pull the corer out of the cupcake. Also, you can use a sharp knife.
- This raspberry jam is easy to make and so delicious. The kind of jam that you would want to have in your refrigerator all the time. It goes well with your toast, oatmeal, or any other sweet treat.
- Add balsamic vinegar to your jam! The tartness of the balsamic vinegar subtly balances the flavor of the jam, enhancing the natural flavors of the fruits.
- Sift powder sugar to prevent a lumpy frosting.
- Use ingredients that are at room temperature.
- Cream the butter with the sugar until creamy and fluffy. This will create a silky frosting that will melt in your mouth.
Vanilla Almond Cupcake Recipe
- 2 sticks unsalted butter
- 2 cups granulated sugar
- 1 tbsp lemon zest
- 1/2 fresh squeezed lemon juice
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp brandy liquor optional
- 4 eggs replace eggs using aquafaba
- 1 cup milk unsweetened *see notes*
- 3 cups self-rising flour sifted
- 1 stick unsalted butter
- 8 oz organic vegetable shortening like Nutiva
- 1 tbsp almond extract
- pinch of cream of tartar
- 4-6 cups organic powder sugar sifted
- 2-4 tbsp milk unsweetened *see notes*
- 1 pound raspberries
- 1 cup granulated sugar
- 1/2 lemon juice
- 1 tsp balsamic vinegar
- Preheat your oven to 350 degrees. Line the cupcake tray with liners. Your ingredients should be at room temperature.
- Add butter and sugar into a large mixing bowl. Using a mixer, beat for about 2 minutes until just combined. Add lemon zest, vanilla, almond, lemon juice, and brandy if using. Beat for an additional minute just to incorporate. Do not overmix your batter.
- Add the eggs one at a time while beating at low speed.
- Add the sifted flour one cup at a time, alternating with the milk.
- Fill cupcake papers about 3/4 the way up. I like using an ice cream scoop.
- Bake for about 18 minutes or until the cupcakes are springy to the touch. Be careful not to burn.
- Add butter and shortening into a large mixing bowl. Using a mixer, beat until light and fluffy. For about 8 to 10 minutes.
- Add almond extract and cream of tartar.
- Slowly add the sifted powder sugar alternating with the milk. If you are adding more milk, make sure to add 1 tbsp at a time.
- Add raspberries and sugar into a bowl and let it sit for about 10 to 15 minutes.
- Preheat a medium saucepan over medium heat. Add all the ingredients and cook for about 8 minutes or until the mixture thickens.
- Let it cool before using.
I hope you give my recipe a try and love it as much as we did! Let me know what you think! Leave a comment below. Also, don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Other recipes that you will love!