Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, almond extract, and vanilla extract, mixing well.
- In another bowl, mix the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fill each cupcake liner 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool, then fill each with raspberry jam.
Notes
- For a more intense almond flavor, add additional almond extract.
- These cupcakes pair beautifully with a cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg