Vanilla Almond Cupcake Recipe

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.

Cupcakes:

• 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.

Raspberry Jam:

• 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.

Frosting:

• 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.

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!

Vegan Apple Cider Cupcakes – Gluten-Free Recipe

Healthy Chocolate Amaretto Cupcakes

Pineapple Upside Down Cake | Easy Recipe

Coffee Coffee Cake with Pumpkin Streusel –  Healthy and Vegan