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Jam-Filled Almond Cupcakes

Jam-Filled Almond Cupcakes

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Gluten-free but clearly not vegan, for whoever’s keeping track.


  • Nonstick vegetable oil spray
  • 3 cups almond flour or meal
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt, divided
  • 4 teaspoons vanilla extract, divided
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ¼ teaspoon almond extract
  • ½ cup fig (or your favorite) jam
  • Toasted sliced almonds (for serving)

Recipe Preparation

  • Place racks in upper and lower thirds of oven; preheat to 325°. Lightly coat edges of cups and tops of 3 standard 6-cup muffin pans with nonstick spray and line with paper liners. Sift almond flour through a fine-mesh sieve into a medium bowl; discard any large pieces. Whisk in baking powder and ¼ tsp. salt.

  • Using a stand mixer fitted with a whisk attachment, whisk eggs and granulated sugar on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to low and whisk in almond-flour mixture and 2 tsp. vanilla until smooth, about 1 minute. Divide batter among muffin cups. Bake cupcakes, rotating pans top to bottom halfway through, until a tester inserted into the centers comes out clean, 15–20 minutes. Transfer cupcakes to a wire rack and let cool.

  • Using an electric mixer on medium-high speed, beat butter until light and fluffy, about 3 minutes. Reduce speed to low and, with motor running, add powdered sugar in 2 additions, beating until fully incorporated after each, about 2 minutes. Add cream, almond extract, remaining 2 tsp. vanilla, and remaining ¼ tsp. salt and beat until light and creamy, about 1 minute.

  • Using an apple corer, punch out about 1" from the top of each cupcake to form a hole in the center; discard core (kidding—eat it!). Fill hole with a heaping teaspoonful of jam.

  • Spread frosting over cupcakes and top each with a small handful of almonds.

  • Do Ahead: Filled and frosted cupcakes can be made 1 day ahead. Store airtight at room temperature.

Recipe by Moustache Baked Goods, Healdsburg, CA,

Nutritional Content

Calculated per cupcake: Calories (kcal) 350 Fat (g) 22 Saturated Fat (g) 8 Cholesterol (mg) 95 Carbohydrates (g) 34 Dietary Fiber (g) 2 Total Sugars (g) 30 Protein (g) 6 Sodium (mg) 125Reviews Section

Fig Jam-Filled Almond Cupcakes

For me, this is the BEST cupcake recipe because it has two of my favorite ingredients: Fig Almond Spread and almond flour. These cupcakes are moist, fluffy, have a mouthwatering fruity filling, and to top them off, a sweet and creamy frosting. This is a gluten-free recipe.

For Cupcakes:
Nonstick vegetable oil spray
3 cups almond flour or meal
1½ Teaspoons baking powder
½ Teaspoon kosher salt, divided
6 large eggs
1 cup granulated sugar
2 Teaspoons vanilla extract

For Frosting:
2 Teaspoons vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
2 cups powdered sugar
¼ cup heavy cream
¼ Teaspoon almond extract

For the Filling:
½ cup Fig Almond Spread
Toasted sliced almonds

7 Fun, Filled Cupcakes

Photo by: Matt Armendariz ©2012, Television Food Network, G.P.

Matt Armendariz, 2012, Television Food Network, G.P.

Filling for 12 cupcakes (2/3 cup)

In a small bowl, stir together 4 tablespoons softened unsalted butter, 2 tablespoons confectioners’ sugar and 1/2 teaspoon vanilla extract. Stir in 3/4 cup coarsely crushed chocolate sandwich cookies (about 8). Using a melon baller, scoop a bit of cupcake out of the center of your favorite cupcake and fill with 1 scant tablespoon of the cookie mixture, pressing to fill the hole. Press some of the scooped cake over the hole, frost with your favorite frosting and garnish with additional crushed cookies.

Filling for 12 cupcakes (3/4 cup)

Simmer 2 tablespoons granulated sugar and 1 tablespoon water in a small saucepan over medium-high heat until amber, about 4 minutes. Whisk in 1/2 cup unsweetened coconut milk, 1 tablespoon light corn syrup and simmer until thick, about 4 minutes. Remove from the heat, whisk in 2 tablespoons unsalted butter, 1/2 teaspoon vanilla and a large pinch salt. Cool completely. Fold in 1/2 cup each toasted chopped pecans and sweetened shredded coconut and 1/4 cup chopped bittersweet chocolate. Using a melon baller, scoop out enough cake from your favorite chocolate cupcake to fit 1 heaping tablespoon of the mixture, pressing to fill the hole. Garnish the cupcakes with chocolate ganache and toasted coconut.

Filling for 12 cupcakes (2/3 cup)

Melt 3/4 cup chopped chocolate-covered peppermint creams (about 9 snack size) and 1/4 cup heavy cream in a large heatproof bowl set over a pot of simmering water, so the bottom of the bowl does not touch the water. Cool to room temperature, stirring occasionally. Transfer to a small squeeze bottle and squeeze into the center of your favorite white or chocolate cupcake. Top with vanilla frosting and half a chocolate-covered peppermint for garnish.

Chocolate Peanut Butter

Filling for 12 cupcakes (3/4 cup)

In a large heatproof bowl, combine 2 ounces semisweet chocolate chips, 1/4 cup heavy cream, 1/4 cup creamy peanut butter and 1 tablespoon light corn syrup. Place over a pot of simmering water, so the bottom of the bowl does not touch the water, and stir until melted. Set aside to cool. Transfer to a pastry bag with a small round tip and press into the center of your favorite white or chocolate cupcake and squeeze in the filling. Top with chocolate frosting or ganache and garnish with chopped peanut butter cup candies, peanut butter pieces or chopped roasted peanuts.

Filling for 12 cupcakes (3/4 cup)

Pulse 4 tablespoons soft unsalted butter, 1 large egg, 3 tablespoons each almond paste, sugar and cake flour, and 1/2 teaspoon almond extract in a food processor until very smooth. Scrape out into a small baking dish and spread into an even layer. Freeze until firm, about 1 hour. Scoop 12 slightly heaping tablespoonfuls and roll into balls. Return to the freezer until firm again, about 30 minutes. Make batter for Go-To Vanilla Cupcakes and fill the bottom of each liner with a heaping tablespoonful of batter. Place 1 ball of frangipane in the center of each and divide the remaining batter among the liners to top. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.

Filling for 12 cupcakes (1 cup)

Beat together 1/4 cup softened unsalted butter and 1/3 cup packed light brown sugar in a bowl with an electric mixer until light and fluffy. Beat in 1 tablespoon water. Stir in 1/2 cup flour and 1/8 teaspoon salt. Gently stir in 1/2 cup mini chocolate chips. Using a melon baller, scoop a bit of cupcake out of the center of your favorite chocolate cupcake and fill with a rounded tablespoon of the cookie mixture, pressing to fill the hole. Frost each cupcake with a thin coating of vanilla buttercream (about 1 tablespoon) and garnish with additional mini chocolate chips, or mix into the frosting and pipe from the bag without the tip.

Filling for 12 cupcakes (3/4 cup)

Mash 1 large ripe banana. Whip together 1/4 cup each plain Greek yogurt and heavy cream and 1 tablespoon confectioners’ sugar until stiff peaks form, about 3 minutes. Fold in the mashed banana and transfer the mixture to a piping bag. Using a melon baller, scoop out enough cake from your favorite white or yellow cupcake to fit 1 heaping tablespoon of the mixture, pressing to fill the hole. Top with Seven-Minute Frosting and a banana chip. Serve immediately or fill and refrigerate until ready to serve.

Almond Raspberry Cupcakes


  • 1 box Betty Crocker Super Moist white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 2 tsp. almond extract – the real stuff people – divided
  • 10-ounce jar seedless raspberry preserves
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 2 Tbsp. milk or whipping cream


  • mixing bowls
  • measuring cups and spoons
  • electric mixer
  • spoon or spatula
  • cupcake tin
  • cupcake liners
  • piping bags and tips


Almond Cupcakes:

  • Preheat oven to 350 degrees. In a large mixing bowl, beat cake mix, water, oil, egg whites, and 1 tsp. almond extract. Pour batter into lined cupcake tins.
  • Bake cupcakes for 20 minutes, or until toothpick inserted in center comes out clean. Cool completely.

Raspberry Filling:

  • Warm the raspberry preserves in the microwave for 30 seconds – just enough to make the preserves easier to spoon out of the jar, but not enough that they are melted or runny. Spoon raspberry preserves into a piping bag fitted with a large star-shaped tip.
  • Gently poke the piping tip 1/4 to 1/2 inch into the center of a cupcake, and squeeze a small amount of the raspberry filling into each. When you see the top of the cupcake rise slightly, you will know that you have added the right amount of filling.

Almond Buttercream Frosting:

  • In a medium mixing bowl, beat butter, milk, and 1 tsp. almond extract until smooth. Gradually add the powdered sugar until well combined into a piping consistency.
  • Spoon the frosting into a piping bag fitted with the tip of your choice or simply frost each cupcake with a knife or small spatula.
  • Serve and enjoy!

Did you like this recipe? Check out my “homemade” chocolate strawberry cupcakes made with two box mixes!

Related Posts


OK, I’m dying to try these but don’t want them sitting around the house tempting me:)
Can I make a batch and freeze them and heat them up one at a time without losing out on flavor.

I haven’t frozen them but I bet you could. Or at least make the cupcakes in advance, then fill and frost them when you are ready to eat them. Let me know how it turns out if you decide to go the freezer route.

I just tried to make it. It didn’t turn out nice but its taste is so good.

Recipe Summary

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup plus 2 tablespoons whole milk
  • 1 cup confectioners' sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup seedless raspberry jam
  • 12 raspberries, for garnish

Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.

Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.

Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.

  • 1 teaspoon vanilla extract
  • ⅓ cup blackberry, blueberry, raspberry or cherry jam
  • ¼ teaspoon almond extract
  • ½ cup sliced almonds
  • 1 tablespoon granulated sugar
  • 1 ¼ cups whole-wheat flour
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup packed light brown sugar
  • 1 cup buttermilk, (see Tip)
  • ¼ cup orange juice
  • ¼ cup canola oil

Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.

Whisk eggs and brown sugar in a medium bowl until smooth. Add buttermilk, orange juice, oil and vanilla whisk to blend. Add to the dry ingredients and mix with a rubber spatula just until moistened.

Scoop half the batter into the prepared pan. Mix jam and almond extract drop a generous teaspoonful into the center of each muffin. Spoon on the remaining batter, filling each muffin cup completely. Sprinkle with almonds, then sugar.

Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Tip: You can use buttermilk powder in place of fresh buttermilk. Or make &ldquosour milk&rdquo: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Cherry-Filled Almond Cupcakes


1 cup all-purpose flour
1/4 cup almond meal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/3 cup oil
1 cup coconut milk
1/2 vanilla bean (seeds only) or 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Cherry Filling:
1 cup frozen sweet cherries
3 tablespoons sugar
2 tablespoons cranberry or pomegranate juice, or water
1 tablespoon water
1 tablespoon cornstarch
1/2 teaspoon vanilla

Vanilla Almond Buttercream:
1/2 cup (1 stick) butter or margarine, room temperature
2-3 cups confectioners’ sugar
1/2 vanilla bean (seeds only) or 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
food coloring (optional)
2-3 tablespoons heavy cream or soy creamer


Preheat oven to 350 degrees F. Line muffin pan with cupcake liners.

In a large bowl, sift together flour, almond meal, baking powder, baking soda, and salt. Whisk together oil, coconut milk, vanilla bean, and almond extract. Add sugar and mix until incorporated. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth (batter will be slightly lumpy). Fill cupcake liners with 3 tablespoons of batter (papers should be just under 2/3 of the way full). Bake for 20-22 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

To make filling, add frozen cherries to medium saucepan along with sugar and juice. Bring to a simmer, stirring occasionally and slightly mashing some of the whole cherries. Meanwhile, mix 1 tablespoon cool water with cornstarch in a small dish and set aside. When cherry mixture starts bubbling, add cornstarch mixture and stir until filling is thickened and is no longer milky. Remove from heat and stir in vanilla. Allow to cool at room temperature for 15 minutes. Move to refrigerator and chill until ready to use.

For frosting, cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add confectioners’ sugar, 1/2 cup at a time, until mixture is smooth. Add vanilla bean, almond extract, and food coloring and mix until combined. Add creamer and mix at medium-high speed until light and fluffy (2-3 minutes). Add more creamer and/or confectioners’ sugar as necessary to achieve proper consistency.

To assemble, cut a cone-shaped piece out of the tops of cooled cupcakes, approximately 3/4″ in diameter and set aside. Fill cavities with cherry mixture, and replace tops of cupcakes. Pipe on frosting, covering the seams. Top with a marzipan cherry, if desired.

Did you make this recipe?

Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.

Jammin' Blueberry Protein Cupcakes

Stuffed blueberry cupcakes with only 60 calories and 6g of protein per serving!


For the cupcakes:

  • 15g vanilla-based whey protein powder
  • 25g all-purpose flour
  • 15g granulated sweetener (I use monkfruit)
  • 1/3 tsp baking powder
  • 1/4 tsp baking soda
  • 75g greek yogurt
  • 20g egg whites

Jam Filling:



1. In a medium-sized bowl, mix dry ingredients.

2. Add wet ingredients and combine to form smooth batter. 2. Pour into cupcake liners or silicone molds.

3. Bake approximately 18 minutes at 350F until the tops start to turn slightly golden-brown. Let cool fully.

4. Microwave blueberries and sweetener in short bursts until soft. Mix and mash, and add small pinches of xanthan gum (optional) to thicken to jam consistency if desired.

5. Once cupcakes are cooled, gently carve a circle on top of each cupcake with a knife, then scoop out the middle with a spoon. Spoon in your jam filling and let set in fridge for a bit.

6. Drizzle a bit of glaze at the end and voila!

Nutrition Information

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This is a guest post from community member Petite Pancakery:

“Hey friends! It’s your favorite petite fairy bakemother here. I’m all about pushing my creativity with simple, low calorie and high protein treats. I have the biggest sweet tooth, so I love putting together foods that I can snack on throughout the day and also get in quality nutrients for the best of both worlds!

It all started with realising that being a 5𔃻 shortie meant that my body doesn’t retain food and macros the same way as someone in a taller frame. So along with working on strength training, I began to explore alternative ways I could enjoy cookies, donuts, muffins, etc. daily and still make gains. And thus, the Petite Pancakery was born!”

For the cupcakes:

Sift the flour, baking powder, bicarbonate of soda, and salt into an electric mixer or food processor with the paddle attachment. Add the sugar and ground almonds, and beat on slow speed until well combined.

Put the almond milk and oil in a jug, and whisk to combine. Slowly pour this into the flour mixture, and beat until the ingredients are just incorporated and smooth.

Spoon the mixture into paper muffin liners or muffin tray until about half-full, and bake in the preheated oven for 18-20 minutes, until the sponge bounces back when touched.

Leave the cupcakes to cool on a wire rack for at least 15-20 minutes.

For the frosting:

Beat together the mascarpone, icing sugar, and vanilla extract, until the sugar is incorporated, and the mixture is smooth.

Stir in the crushed raspberries, and your frosting is ready.

For the presentation:

When the cupcakes are cold, use a peeler or spoon to scoop out a small section in the centre of each cupcake (about 2-3 cms deep). Keep the scooped-out pieces aside to use as lids.

Spoon (or pipe) the raspberry jam into the hollows, and then close with the scooped-out lids.

Gently spoon out the mascarpone frosting onto each cupcake, smoothing it over the best you can (I’m not great at this part!).

Easy Muffin Recipe

When making these easy muffins, there is no need for a stand mixer or hand mixer &ndash just grab a whisk and a good wooden spoon. Mix the dry ingredients in a big bowl and the wet ingredients in a small bowl.

Bonus: melted butter. There is no need to let your butter soften so if you are one of those people who always forgets (like me!) you are going to find this step a blessing.

Pour the wet ingredients into the dry and mix until the dry mix is wet. Spoon half of the batter into your muffin pan and then spoon some preserves or jam on top.

Same thing with the rest of the dough. I am a perfectionist normally, and even more so when I&rsquom baking, but this recipe just begs you to let go.

The last thing you want is to be worrying about is your muffins, right?

Towards the end of your cooking time, check on the oven and your muffins. Use a toothpick to check to see if they are done &ndash if you overcook them, they will not be as tasty.

If there are leftovers, store them in a covered container or storage bag. I highly doubt there will be leftovers, however.

Can I use jelly instead of jam?

I don&rsquot recommend using jelly &ndash we tried that and while it still tasted good it just kind of sank.

I keep seeing all of these amazing jams at the weekend farmer&rsquos market &ndash they&rsquore all yelling at me to put them in my morning muffins.

I want a jammy vein through the center of the muffin and I want it to feel like you have uncovered a surprise inside. If you spoon your preserves on top of the batter and it&rsquos not completely centered, that&rsquos okay.