Almond Raspberry Cupcakes

Drawing inspiration from the famous acorn cookies of La Bonbonniere bakery in New Jersey, these Raspberry Almond Sprinkle Cupcakes blend amazing tastes and textures. The soft almond cake works as the base for a tangy-sweet raspberry center, finished with decadent chocolate frosting and loads of colorful sprinkles. This fun creation catches the old-school vibe of those treasured bakery goodies in a form that works for special events or just making any regular day better. When you bite in, the nutty cake, fruity middle, and chocolate top mix together for a taste that's fancy yet familiar.

I grew up loving those amazing acorn cookies from La Bonbonniere. When I couldn't get to the shop anymore, I came up with these cupcakes to match that special flavor I remembered. The first time I gave them to relatives who knew the original cookies, they couldn't believe how much these cupcakes tasted like them while still being their own awesome thing.

Key Ingredients and Shopping Advice

• Almond Cake Mix: This easy base gives you that perfect nutty taste. Go for a good brand without fake almond flavor to get the best results.
• Buttermilk: Swapping regular milk for buttermilk makes the cake richer and softer. Its slight tang also goes great with the almond flavor.
• Raspberry Preserves: Pick ones without seeds for the smoothest filling. Find a good quality brand with real raspberry taste and not too many extra ingredients.
• Unsweetened Cocoa Powder: Dutch-processed cocoa makes the darkest, richest chocolate frosting that looks and tastes amazing against the almond cake.

Your choice of raspberry preserves really changes how these turn out. The first time I spent extra on fancy preserves with strong fruit flavor and less sugar, I was blown away by the difference – that bright, real raspberry flavor coming through totally made the cupcakes pop.

Simple Step-by-Step Directions

Step 1: Whip Up the Chocolate Frosting

Start by whipping 2 sticks of room temperature butter until it's fluffy. Slowly mix in 4 cups of powdered sugar, adding half at a time so you don't make a mess. Stir in 1 teaspoon of vanilla extract, 1/2 cup of unsweetened cocoa powder, and 5-7 tablespoons of heavy cream until it's smooth and silky. For the strongest chocolate taste and color, make this frosting a day early and leave it at room temperature, or keep it in the fridge and warm it up before using.

Step 2: Mix the Almond Cupcake Batter

Heat your oven to 350°F and put paper liners in your cupcake pan. In a bowl, mix one box of almond cake mix with 1 cup of buttermilk, 1/2 cup of vegetable oil, and 3 eggs. Stir until smooth but don't go crazy or your cupcakes might get tough. Use a cookie scoop to fill each liner about 2/3 full so they can rise properly. Bake following the directions on the box until a toothpick comes out clean when you poke the middle.

Step 3: Cool and Get Ready for Filling

Let the cupcakes cool in the pan for 10 minutes, then move them to a rack to finish cooling. Once they're not warm anymore, put them in the fridge for about 30 minutes. Cold cupcakes are firmer and won't fall apart when you cut them. Use a cupcake corer or apple corer to carefully take out the middle of each cupcake, but don't go all the way to the bottom. Save these bits to use as tops after filling.

Step 4: Add the Raspberry Filling

Put the seedless raspberry preserves into each cupcake hole, filling to the top. For the easiest way to do this, put preserves in a piping bag or zip bag with a tiny corner cut off. After filling each one, put the saved cake pieces back on top and press down gently. Now each cupcake has a hidden pocket of raspberry goodness.

Step 5: Top and Decorate

Put the chocolate frosting in a piping bag with a 1M tip if you want fancy swirls, or just spread it with a knife for a casual look. Add lots of frosting on each filled cupcake, giving the sprinkles something to stick to. Right away cover with rainbow sprinkles – be generous here, as they're a key part of these cupcakes and add both fun looks and a nice crunch in every bite.

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My first try with these cupcakes taught me not to dig too deep when making holes. I cut out too much cake, and the filling leaked through the bottom when I added it. Now I make sure to leave about 1/4 inch at the bottom, making the perfect spot for raspberry preserves while keeping the cupcake from falling apart.

Fantastic Serving Ideas

These cupcakes work great for all kinds of events. For birthdays, stack them on a tiered stand and scatter extra sprinkles around for a fun touch. At wedding showers, set each cupcake on a pretty small plate with a fresh raspberry beside it. They also make wonderful presents – pack two or four in a bakery box tied with a ribbon for a heartfelt homemade gift that'll make anyone's day better.

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Tasty Twists to Try

After making these cupcakes tons of times, I've come up with several yummy changes. For an apricot version that's just as true to the original cookies, just use good apricot preserves instead of raspberry. For extra almond flavor, add a quarter teaspoon of almond extract to the cake mix. During Christmas time, try using dark chocolate frosting with red and green sprinkles for a holiday look that keeps the same great taste combo.

Keeping and Planning Ahead

You can make these cupcakes in parts if you're busy. The plain unfilled cupcakes can be baked up to two days before and kept in an airtight container on your counter. The frosting can be made up to a week early and stored in the fridge – just let it warm up and give it a quick mix before using. After they're all put together, the cupcakes stay good on the counter for two days in a covered container, or in the fridge for up to four days. Just make sure to let cold cupcakes sit out until they reach room temperature before eating so they taste their best.

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These Raspberry Almond Sprinkle Cupcakes have become my go-to dessert for good reason. They mix the comfort of an old favorite bakery treat with the fun of baking at home, creating something really special. The combo of nutty almond cake, tangy-sweet raspberry filling, rich chocolate frosting, and fun sprinkles makes a dessert that's grown-up in flavor but playful in looks - just right for making new memories while celebrating food traditions we love.

Frequently Asked Questions

→ Can I prepare these in advance?

Definitely! You can bake and frost these up to 2 days early. Keep them refrigerated in a sealed container. Before serving, bring them to room temperature for 30 minutes. The frosting can also be made ahead, up to 3 days, and stored in the fridge.

→ What should I do if I don't own a cupcake corer?

No corer? No problem! Use a small knife to carve a circle in the cupcake's top. You could also press the handle of a wooden spoon into the cupcake's center to form a well for the filling.

→ Can I switch out the cake flavor?

For sure! While almond pairs great with raspberry, you could use vanilla, white, or even chocolate cake mix. Each option brings a unique twist! Just stick with the same buttermilk, oil, and egg measurements.

→ What other fillings would suit this recipe?

There are lots of tasty options! Try strawberry, blackberry, or apricot jam. Or go for something like lemon curd, pastry cream, or thick chocolate ganache. Just make sure the filling is firm so it stays inside the cupcake.

→ Why do the cupcakes need chilling before cutting centers?

Cold cupcakes are sturdier, so they don't fall apart when you remove the middle. It's especially useful for soft cupcakes, as chilling helps them hold their shape while being filled.

→ How can I adjust this recipe to be dairy-free?

Easily done! Use dairy-free butter, non-dairy milk with a splash of vinegar for buttermilk, and coconut cream for frosting. Confirm your cake mix and preserves are also dairy-free.