Fun filled cupcakes with sprinkles

Inspired by the legendary acorn cookies from New Jersey's La Bonbonniere bakery, these Raspberry Almond Sprinkle Cupcakes bring together a magical combination of flavors and textures. Moist almond cake creates the perfect foundation for a sweet-tart raspberry filling, all topped with rich chocolate frosting and a generous shower of rainbow sprinkles. This delightful creation captures the nostalgic essence of those beloved bakery treats in a form that's perfect for celebrations or simply brightening an ordinary day. The contrast between the nutty cake, fruity center, and chocolate topping creates a flavor experience that's both complex and comforting.

Growing up with access to La Bonbonniere's incredible acorn cookies created a lifelong appreciation for this special flavor combination. When I couldn't get to the bakery anymore, I developed these cupcakes to capture that same magical taste memory. The first time I served them to family who knew the original cookies, they were amazed at how faithfully the cupcakes recreated those beloved flavors while standing as a delicious treat in their own right.

Essential Ingredients and Selection Tips

• Almond Cake Mix: This convenient shortcut provides the perfect nutty foundation. Look for a high-quality mix without artificial almond flavor for the best results.
• Buttermilk: Substituting regular milk with buttermilk adds richness and tenderness to the cake. The slight tanginess also complements the almond flavor beautifully.
• Raspberry Preserves: Choose seedless preserves for the smoothest filling experience. Select a high-quality brand with real raspberry flavor and minimal added ingredients.
• Unsweetened Cocoa Powder: Dutch-processed cocoa creates the richest, darkest chocolate frosting that contrasts beautifully with the almond cake.

The quality of your raspberry preserves significantly impacts the final result. The first time I splurged on premium preserves with concentrated fruit flavor and less sugar, the improvement was remarkable - that bright, true raspberry taste shining through made all the difference.

Detailed Cooking Instructions

Step 1: Prepare the Chocolate Frosting

Begin by beating 2 sticks of softened butter until smooth and creamy. Gradually add 4 cups of powdered sugar, incorporating half at a time to prevent a powdery explosion. Mix in 1 teaspoon of vanilla extract, 1/2 cup of unsweetened cocoa powder, and 5-7 tablespoons of heavy cream until fully combined and silky. For the deepest chocolate flavor and color, prepare the frosting a day ahead and let it rest overnight at room temperature, or refrigerate and bring to room temperature before using.

Step 2: Create the Almond Cupcakes

Preheat your oven to 350°F and line a cupcake pan with paper liners. In a medium bowl, combine one box of almond cake mix with 1 cup of buttermilk, 1/2 cup of vegetable oil, and 3 eggs. Mix until smooth but be careful not to overmix, which can make the cupcakes tough. Using a cookie scoop, distribute the batter evenly among the liners, filling each about 2/3 full to allow room for rising. Bake according to the package directions until a toothpick inserted into the center comes out clean.

Step 3: Cool and Prepare for Filling

Allow the cupcakes to cool completely in the pan for about 10 minutes, then transfer to a wire rack to finish cooling. Once at room temperature, place the cupcakes in the refrigerator for approximately 30 minutes. Chilling makes them firmer and easier to core without crumbling. Using a cupcake corer or apple corer, carefully remove the center of each cupcake, being careful not to go all the way to the bottom. Save the removed cake pieces to use as "caps" after filling.

Step 4: Fill with Raspberry Preserves

Spoon or pipe the seedless raspberry preserves into the center of each cupcake, filling to the top of the cavity. For the easiest application, transfer the preserves to a piping bag or zip-top bag with the corner snipped off. Once filled, place the reserved cake "caps" back on top of the preserves, gently pressing down to secure them. This creates a sealed pocket of raspberry goodness in every cupcake.

Step 5: Frost and Decorate

Transfer the chocolate frosting to a piping bag fitted with a 1M tip for a professional swirl, or simply spread it with a knife for a more rustic look. Pipe or spread a generous amount of frosting on each filled cupcake, creating a surface for the sprinkles to adhere to. Immediately top with rainbow sprinkles – don't be shy here, as the sprinkles are a signature element that brings both visual appeal and a delightful texture contrast to each bite.

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My first attempt at these cupcakes taught me the importance of not going too deep when coring. I initially removed too much cake, which meant the filling leaked through the bottom when I added it. Now I'm careful to leave about 1/4 inch at the bottom, creating the perfect pocket for the raspberry preserves while maintaining the structural integrity of the cupcake.

Serving Inspiration

These versatile cupcakes shine in any setting. For birthday celebrations, arrange them on a tiered stand and add some extra sprinkles around the display for a festive touch. At bridal showers, place each cupcake on a small decorative plate with a fresh raspberry on the side. They also make charming gifts – place two or four in a bakery box tied with ribbon for a thoughtful homemade present that's sure to brighten someone's day.

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Creative Variations

After making these cupcakes countless times, I've developed several delicious variations. For an apricot version that's equally authentic to the original cookies, simply substitute high-quality apricot preserves for the raspberry. For an extra-special touch, add a quarter teaspoon of almond extract to the cake batter to intensify the almond flavor. During the holidays, try using dark chocolate frosting and red and green sprinkles for a festive twist that maintains the classic flavor profile.

Storage and Make-Ahead Tips

These cupcakes can be prepared in stages if you're short on time. The unfilled cupcakes can be baked up to two days ahead and stored in an airtight container at room temperature. The frosting can be made up to a week in advance and stored in the refrigerator – just bring it to room temperature and re-whip before using. Once assembled, the cupcakes keep beautifully at room temperature for two days in a covered container, or refrigerated for up to four days. Let chilled cupcakes come to room temperature before serving for the best flavor and texture.

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These Raspberry Almond Sprinkle Cupcakes have become my signature dessert for good reason. They combine the nostalgia of a beloved bakery treat with the joy of homemade baking, resulting in something truly special. The combination of nutty almond cake, sweet-tart raspberry filling, rich chocolate frosting, and playful sprinkles creates a dessert that's both sophisticated in flavor and whimsical in presentation - perfect for creating new memories while honoring cherished food traditions.

Frequently Asked Questions

→ Can I make these cupcakes ahead of time?

Yes! You can make these cupcakes 1-2 days ahead of time. Store them in an airtight container in the refrigerator once they're frosted. For the best flavor and texture, let them come to room temperature for about 30 minutes before serving. You can also make the frosting up to 3 days in advance and store it in the refrigerator.

→ What can I use if I don't have a cupcake corer?

If you don't have a cupcake corer or apple corer, you can use a small knife to cut a circle in the top of each cupcake. Another option is to use the handle end of a wooden spoon to press down into the center of the cupcake to create a well for the filling.

→ Can I use a different flavor of cake mix?

Absolutely! While the almond cake mix works beautifully with raspberry filling, you can substitute vanilla, white, or even chocolate cake mix. Each will create a different but still delicious flavor combination with the raspberry filling. Just follow the same measurements for the buttermilk, oil, and eggs.

→ What other fillings would work well in these cupcakes?

These cupcakes are very versatile! Instead of raspberry preserves, you can use strawberry, blackberry, or apricot preserves. Lemon curd, chocolate ganache, or pastry cream would also make delicious fillings. Just make sure whatever filling you choose is thick enough to stay in place inside the cupcake.

→ Why do I need to chill the cupcakes before coring them?

Chilling the cupcakes firms them up, making them easier to core without crumbling. This is especially helpful when you're working with soft, moist cupcakes. The chilled cupcakes will hold their shape better when you remove the centers and add the filling.

→ Can I make these without dairy?

You can adapt this recipe to be dairy-free by using plant-based butter, a non-dairy milk mixed with a teaspoon of vinegar (to replace buttermilk), and coconut cream instead of heavy cream for the frosting. Check that your cake mix is dairy-free, and make sure your preserves don't contain any hidden dairy ingredients.