Ingredients
Scale
- 3 egg whites
- 1/3 cup plus 2 tablespoons buttermilk
- 6 tablespoons unsalted butter, softened
- 3/4 cup plus 2 tablespoons granulated sugar
- 1 1/4 cups cake flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 tablespoon almond extract
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream
- 1 1/2 teaspoons almond extract
- 4 cups powdered sugar
- 1/2 cup raspberry preserves
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together egg whites, almond extract, and buttermilk until combined.
- Beat softened butter and granulated sugar until creamy.
- Add cake flour, baking powder, and salt to the butter mixture; mix until just combined.
- Gradually incorporate the egg mixture and remaining buttermilk until smooth.
- Fill cupcake liners halfway with batter and bake for 15-17 minutes or until springy.
- Cool cupcakes completely before cutting out a small cone from the top of each to fill with raspberry preserves.
- For frosting, beat together softened butter and heavy cream; add powdered sugar and almond extract until fluffy.
- Frost cooled cupcakes generously before serving.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 220
- Sugar: 20g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg