These raspberry cream puff cupcakes are a burst of spring! Smooth and delicious raspberry marshmallow fluff on a soft almond cupcake and covered with the incredible Valrhona Raspberry Inspiration. This cream puff cupcake is full of raspberry and almond flavor and are perfect for spring.
These raspberry cream puff cupcakes consists of a delicious almond cupcakes topped with a smooth raspberry marshmallow fluff, thats covered by the most amazing Raspberry Valrhona Inspiration.
The tangy raspberry flavor goes beautifully with the sweet marshmallow fluff and almond cupcake.
For more cupcake recipes, try Banana and Dulce de Leche Cupcakes, Chocolate Fudge Cupcakes and Tiramisu Cupcakes.
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WHY YOU WILL LOVE THIS RECIPE
- These cupcakes burst of raspberry flavor as they are dipped in the most delicious Raspberry Inspiration chocolate from Valrhona.
- The marshmallow fluff also have freeze dried raspberry powder in it giving it even more raspberry flavor.
- I've paired the raspberry fluff and chocolate with an almond cupcake which creates a perfect and super soft base for all of the raspberry flavor.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Almond flour: Almond flour gives an incredible flavor and tenderness to the cake. It makes it so light and incredibly soft.
- Almond extract: The almond extract helps enhance the almond flavor.
- Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Buttermilk: Buttermilk makes for a softer and more tender cupcake. Measure out the buttermilk and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
- Raspberry Inspiration Chocolate from Valrhona: This chocolate has the most amazing intense raspberry flavor. If you can't buy this chocolate you can replace it with white chocolate thats mixed together with some freeze dried raspberry powder.
- Eggs whites: I like using pasteurized egg whites as you can buy the egg whites on their own and therefore not waste any egg yolk.
- Glycose syrup: In Europe it is called glycose syrup but in the USA it's corn syrup.
See recipe card for quantities.
INSTRUCTIONS
The full recipe is down below in the recipe card.
ALMOND CUPCAKES
Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
Sift together the all-purpose flour, almond flour, baking powder and salt and set it aside. Mix together the milk, vanilla extract and almond extract and set it aside.
In a mixing bowl, using the paddle attachment add the butter, flavour neutral oil and sugar and mix it on high speed for 2-3 min.
Add the eggs one at a time into the mixture and mix it in until combined.
Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
Divide the cake batter into the 12 cupcake liners and bake them for 20-23 min or until a cake tester comes out clean.
Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.
MARSHMALLOW FLUFF
In a small pot bring water, glucose syrup, and 128 g of granulated sugar to a boil until it reaches 117ºC. Use a sugar thermometer to get the right temperature.
Meanwhile, pour egg whites into a completely clean bowl. Starts whisking the eggs at high speed. Then slowly add the 15 g of granulated sugar once a tight net of white bobble has formed and continue whisking until stiff peaks.
Take the pot off the heat and pour in the sugar syrup in a thin steady stream into the bowl. Whip at full speed for 8-10 minutes until the fluff is stiff. Add the freeze dried raspberry powder and vanilla paste and mix it in.
Transfer to a piping bag with a big round piping tip. Pipe the marshmallow fluff onto the cupcake and let them dry for 30 min. Meanwhile make the chocolate cover.
RASPBERRY CHOCOLATE COVER
Melt the chocolate and add the flavorless oil and mix it in. Add the chocolate to a cup. Dip the cupcake in the Raspberry Inspiration chocolate and let it set.
Best enjoyed on the day.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams as it is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula, after everything has mixed together, and give it one final gently fold together, to make sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: Aluminum pan are light in color and therefore attracts less heat which means they bake more gently which results in a softer cake. If you use a e.g. a black baking pan it'll attract a lot more heat, which will then give a darker crust, that results in a dryer cake.
- Making the meringue: When making the marshmallow fluff, make sure that your bowl and whisk are completely clean. Any traces of fat residue can make it hard for the the meringue to whip up. I like to wipe both down, right before I use it, with some vinegar or lemon juice.
DECORATING THE CUPCAKES
I used a big round (18mm) piping tip placed inside a piping large piping. If you don't have that specific piping tip you can use any other you'd wish to use.
Once you've piped with marshmallow fluff on the cupcakes, let them sit for 30 min to slightly dry, as it makes it easier to dip them into the chocolate.
Pour the melted chocolate into a cup that is deep and wide enough for the cupcakes not to touch any of the sides of the cup when dipping them in.
STORAGE
Store these raspberry cream puff cupcakes in an airtight container at room temperature. It's best enjoyed within a 1-2 days.
Other Cupcake Recipes To Try
Make sure to tag me on Instagram @juliemarieeats and leave me a review below if you made this cake. I hope you loved it! To get more ideas by following me on Pinterest.
Raspberry Cream Puff Cupcakes
Equipment
- cupcake baking pan
Ingredients
ALMOND CUPCAKE
- 130 g all-purpose flour
- 30 g almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 100 g buttermilk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 80 g butter room temperature
- 30 g flavour neutral oil e.g. canola oil
- 155 g granulated sugar
- 2 eggs room temperature
MARSHMALLOW FLUFF
- 128 g granulated sugar
- 60 g glucose syrup or corn syrup
- 38 g water
- 75 g egg whites
- 15 g granulated sugar
- ½ teaspoon vanilla paste
- 1,5 tablespoon freeze dried raspberry powder
RASPBERRY CHOCOLATE COVER
- 200 g Valrhona Raspberry Inspiration chocolate
- 30 g flavorless oil like canola oil
Instructions
ALMOND CUPCAKES
- Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
- Sift together the all-purpose flour, almond flour, baking powder and salt and set it aside. Mix together the buttermilk, vanilla extract and almond extract and set it aside.130 g all-purpose flour, 30 g almond flour, 1 teaspoon baking powder, ½ teaspoon salt, 100 g buttermilk, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- In a mixing bowl, using the paddle attachment add the butter, flavour neutral oil and sugar and mix it on high speed for 2-3 min.80 g butter, 30 g flavour neutral oil, 155 g granulated sugar
- Add the eggs one at a time into the mixture and mix it in until combined.2 eggs
- Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
- Divide the cake batter into the 12 cupcake liners and bake them for 20-23 min or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.
MARSHMALLOW FLUFF
- In a small pot bring water, glucose syrup, and 128 g of granulated sugar to a boil until it reaches 117ºC. Use a sugar thermometer to get the right temperature.128 g granulated sugar, 60 g glucose syrup, 38 g water
- Meanwhile, pour egg whites into a completely clean bowl. Starts whisking the eggs at high speed. Then slowly add the 15 g of granulated sugar once a tight net of white bobble has formed and continue whisking until stiff peaks.75 g egg whites, 15 g granulated sugar
- Take the pot off the heat and pour in the sugar syrup in a thin steady stream into the bowl. Whip at full speed for 8-10 minutes until the fluff is stiff. Add the freeze dried raspberry powder and vanilla paste and mix it in.½ teaspoon vanilla paste, 1,5 tablespoon freeze dried raspberry powder
- Transfer to a piping bag with a big round piping tip. Pipe the marshmallow fluff onto the cupcake and let them dry for 30 min. Meanwhile make the chocolate cover.
RASPBERRY CHOCOLATE COVER
- Melt the chocolate and add the flavorless oil and mix it in. Add the chocolate to a cup. Dip the cupcake in the Raspberry Inspiration chocolate and let it set.200 g Valrhona Raspberry Inspiration chocolate, 30 g flavorless oil
- Best enjoyed on the day.
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