Lilybeaner Does it All!

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Raspberry Almond Poppy Seed Cupcakes

on May 19, 2014

raspberry almond cupcake

Yield: 24

Kitchen time:  1 hour, 45 min

Total time: 3 hours


  • 2 cups all-purpose flour
  • 1 Tbsp + 3/4 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp poppy seeds
  • 1 cup sugar
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup oil
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/4 cup unsweetened applesauce
  • 3 eggs
  • 2 Tbsp vanilla extract
  • 1 Tbps vanilla bean paste
  • 1 Tbsp almond extract
  • 1/2 cup raspberry puree
  • 6 cups Raspberry Buttercream
  • crushed almonds, optional
  • 24 fresh raspberries


  1. Preheat oven to 350F.  Line 24 muffin cups with cupcake liners.  In bowl, sift flour, baking powder and salt; stir in poppy seeds.  In separate bowl, beat sugar and butter on medium speed until smooth.  Add oil, sour cream, buttermilk, applesauce, eggs, vanilla, vanilla bean paste and almond extract.  Mix until ingredients are well blended and smooth.
  2. On low, beat in flour mixture until just incorporated.  Batter should be smooth.  Fold in raspberry puree until batter is marbled, not blended.  Fill each liner two-thirds full with batter.  Bake 20-25 min or until tops spring back and edges are just golden brown.  Cool 10 min.  Transfer from pans to racks, cool completely.
  3. Ice with buttercream.  Garnish with almonds, if desired and raspberries.


Source: Woman’s World magazine April 28, 2014 issue


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