Ingredients

For the Cupcakes:

• 1½ cups (190g) all-purpose flour

• ¾ tsp baking powder

• ½ tsp baking soda

• ½ tsp kosher salt

• 1 stick (113g) unsalted butter, at room temperature

• ⅔ cup (150g) granulated sugar

• 2 tsp vanilla extract

• 2½ tsp almond extract

• 2 tbsp canola oil

• 2 large eggs, at room temperature

• ⅔ cup (160g) buttermilk, at room temperature

• ½ cup raspberry jam or preserves
  
  

For the Raspberry Buttercream Frosting:

• 1 stick (113g) unsalted butter, at room temperature

• 3 cups (400g) powdered sugar

• ¾ block (170g) cream cheese, at room temperature

• 1⅓ cups (30g) freeze-dried raspberries, ground into a fine powder

• 2 tsp vanilla extract

• 1 tsp almond extract

• Pinch of salt
  
  

Instructions

Step 1: Prepare the Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. Sift the all-purpose flour, baking powder, baking soda, and salt into a medium bowl. Set aside.

3. Cream the softened butter and granulated sugar in a large bowl until light and fluffy.

4. Add the vanilla extract, almond extract, and canola oil to the butter mixture, mixing until well combined.

5. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next.

6. Alternate adding the sifted dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
   
   

Step 2: Bake the Cupcakes

1. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

2. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

3. Cool the cupcakes in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
   
   

Step 3: Prepare the Raspberry Buttercream Frosting

1. Beat the softened butter and cream cheese together until smooth and creamy.

2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

3. Blend in the ground freeze-dried raspberries, vanilla extract, almond extract, and a pinch of salt until the frosting is light and fluffy.
   
   

Step 4: Assemble the Cupcakes

1. Core the center of each cooled cupcake using a cupcake corer or a small knife.

2. Fill each cavity with approximately one teaspoon of raspberry jam or preserves.

3. Frost the top of each cupcake generously with the raspberry buttercream frosting.

4. Optional: Garnish with fresh raspberries or slivered almonds for added decoration.
   
   

Chef’s Tips

• Raspberry Jam: Ensure the raspberry jam is smooth and free of seeds for a better texture.

• Freeze-Dried Raspberries: Using freeze-dried raspberries imparts a vibrant color and intense flavor to the frosting.

• Storage: Store the assembled cupcakes in an airtight container at room temperature for up to 3 days.