Friday, April 7, 2017

Almond Raspberry Cupcakes for #Easter #recipe @LucyBurdette

LUCY BURDETTE: Doesn't it seem as though Easter used to be a much bigger deal? When I was growing up, we dressed up in new dresses and hats, went to church, and then had a hunt for baskets and a big family dinner. These days, we are pared down to a sunrise service on the beach (lovely) and something tasty for dinner. But what?

I know you probably realize that I love everything almond, baked goods that is. So when I saw an article in the New York Times by Melissa Clark about almond cupcakes, my antennae quivered. This looked like a perfect spring or Easter dessert. Of course I changed a few things, as I love raspberry jam more than cherry or chocolate. (I know, heresy.)

They came out light and adorable and I share them with you. Don't skimp on the quality of the raspberry jam – this is the future of the cupcakes!


6 tablespoons unsalted butter
Three-quarter cup almond flour
Three-quarter cup confectioners sugar
1/4 teaspoon salt
Two large eggs
Few drops almond extract
3 tablespoons cornstarch
1 1/4 teaspoons baking powder (low-sodium if you need it)
Two egg whites
2 tablespoons sugar
Raspberry jam

Preheat the oven to 350 and prepare a muffin/cupcake tin with paper liners or butter. (Melissa Clark greased her muffin tin--that has always resulted in a big mess for me!)

Mix the almond flour, confectioners sugar, and salt. Beat in the eggs and almond extract. Pulse in the butter, cornstarch, and baking powder.

Whip the egg whites until foamy, then gradually add in the granulated sugar and continue beating until the whites are stiff. Fold one third of the egg whites into the almond flour bowl. Mix this gently, and then fold in the remainder of the egg whites until no white streaks remain.

Distribute the batter into the cupcake liners. Bake for 10 minutes and remove the pan from the oven. Drop a generous dollop of the jam in the center of each cupcake, and return the pan to the oven. Bake another 8 to 10 minutes until a toothpick comes out clean.

Here's how it looks...

Beating eggs into flour mixture

whipping egg whites with sugar

folding in the whites

adding jam to partially baked cupcakes

almost there!

Happy Easter, Key West style!

Lucy writes the Key West food critic mysteries. Follow her on Facebook, TwitterPinterest, and Instagram!


  1. These sound wonderful! I've always loved almond flavoring, and it looks like there's a nice bit of crunch on top with these, plus that dollop of sweet/tart jam. I'll have to try this!

  2. These sound and look delicious! I will follow your directive to never skimp on raspberry jam! ☺

    1. Thanks LOL! when the jam is the star, use the best, is what Hayley always says...

  3. Yes, getting the Easter outfit used to be such a big deal. Not only a dress, but hat, gloves, little purse. I have pictures of my sister and me in our finery!

    This sounds like a good recipe try out for Easter dinner. Not too fancy or heavy, and I love almond, too. Thanks!

    1. Would love to see that picture:). Those were different days!

  4. I love this recipe! I have almond flour from a recipe that was an epic fail, so am very excited to use it.

    Happy Easter. Love those memories. XO MJ/VA

  5. These look fab! I usually skip the paper liners and bake muffins directly in the tin, but for cupcakes, esp festive ones, the silver liners are darling!

    1. You have to tell us your secrets of greasing the pan LOL

  6. Oh yes! Easter outfits that were too light weight for the suddenly cooler weather that usually showed up. (Like the snow related gifts for Christmas that couldn't be used because it was too warm!)
    This looks lovely.