For the Cupcakes
● 3 egg whites, room temperature
● ⅓ cup plus 2 tablespoons buttermilk
● 6 tablespoons unsalted butter, softened
● ¾ cup plus 2 tablespoons granulated sugar
● 1 ¼ cups cake flour
● ½ tablespoon baking powder
● ¼ teaspoon kosher salt
● 1 tablespoon almond extract
For the Filling
● ½ cup raspberry preserves
For the Frosting
● ½ cup unsalted butter, softened
● ½ cup heavy cream
● 1 ½ teaspoons almond extract
● 4 cups powdered sugar
Instructions1: Prep the egg mixture by whisking together the egg whites, almond extract, and 2 tablespoons of buttermilk in a small bowl; set aside.
2: Cream the butter and sugar in a mixing bowl on medium speed for 2–3 minutes until light, pale, and fluffy.
3: Add the cake flour, baking powder, and salt gradually to the butter mixture and beat just until combined.
4: Slowly mix in the egg white mixture, then add the remaining buttermilk and beat until the batter is smooth and silky.
5: Fill cupcake liners halfway with batter and bake at 350°F (177°C) for 15–17 minutes, or until a toothpick inserted comes out clean; cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
6: Fill a pastry bag with raspberry preserves, cut a small cone from the center of each cooled cupcake, spoon or pipe the preserves inside, then gently place the top piece back over the filling.
7: Prepare the frosting by beating the butter and heavy cream together for about 3 minutes until creamy, then add almond extract and gradually mix in powdered sugar; beat for 5 minutes until light and fluffy.
8: Pipe the almond frosting generously over each filled cupcake and decorate as desired.
Notes● Make sure all ingredients are at room temperature for the softest texture.
● You can use fresh or frozen raspberries; if using frozen, add them straight in without thawing.
