Ingredients
Scale
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, almond extract, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each cupcake liner about 2/3 full with batter.
- Press a few raspberries into the center of each cupcake batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes
- These cupcakes can be made a day in advance for easier serving.
- Consider using a raspberry buttercream for icing for an extra touch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg