Raspberry Almond Filled Cupcakes
Made special with raspberry jam filling and fluffy raspberry almond icing, you'll never guess that these decadent Raspberry Almond Cupcakes are gluten free and dairy free!
Ingredients
Almond Cupcakes:
- 1 box gluten free yellow cake mix - Prepare according to box instructions. Replace half of vanilla with 1/2 tsp of almond extract. Use coconut milk (from the carton) and margarine to make this dairy free.
Filling:
- raspberry jam, about 1/2 tsp per cupcake
Raspberry almond icing:
- 5 1/3 tbsp margarine, softened
- 1-2 cups powdered sugar
- 1/2 tsp almond extract
- 1 tsp raspberry jam
- 1-2 tbsp coconut milk from carton, not canned
Garnish:
- fresh raspberries and almond slivers
Instructions
Almond Cupcakes with Raspberry Filling:
- Preheat oven to 325°. Line a cupcake pan with 12-16 cupcake liners, depending on the size you want.
- Prepare the cake mix to the box instructions: Beat cake mix, coconut milk, margarine, vanilla, almond extract, and eggs in a large bowl for 2 minutes or until fully combined.
- Transfer to cupcake pan and bake for 20-22 minutes. They will continue to cook while they cool, and will be ready before turning golden brown. Take them out on the earlier side for moist and fluffy cupcakes.
- Remove from pan and let cool on a wire rack for at least 30 minutes.
- Once cooled, poke a hole in the center of each cupcake with a medium round piping tip to create a well for the filling. Place raspberry jam in piping bag, or plastic zipper bag with a small hole cut in the corner. Fill each cupcake with about 1/2 tsp jam, or until no more fits in the center.
- If desired, refrigerate and let sit for 4-6 hours to allow the jam to seep into the cupcake slightly. Otherwise frost immediately.
Raspberry Almond Icing
- Beat margarine and 1 cup of powdered sugar until smooth and creamy. Add 1/2 cup more of powdered sugar and slowly incorporate into the mixture. Once fully incorporated, add raspberry jam, almond extract, and 1 tbsp milk. Beat until creamy. Add more liquid or more powdered sugar to reach desired consistency. (For this cupcake, I prefer a thicker frosting so I added about 2 cups of powdered sugar and very little coconut milk.)
- Chill until ready to pipe onto the cupcakes. Transfer icing into a piping bag with a medium-large piping tip. Frost each cupcake and refrigerate until ready to serve. (This thick icing will hold up nicely and keep it's shape overnight if you want to assemble them in advance.)
- Sprinkle with almond slivers and top with a fresh raspberry before serving.
Notes
- The LiveGFree Yellow Baking Mix box says there are 10 servings per container. I divided my calorie totals by 12 since this makes 12 cupcakes. My mix actually made more like 16 (slightly smaller) cupcakes, so depending on the size you like, your calorie count per cupcake could be less.