Fun Sprinkle Cupcakes

Taking inspiration from New Jersey's La Bonbonniere bakery's famous acorn cookies, these Raspberry Almond Sprinkle Cupcakes blend wonderful tastes and textures. The soft almond cake works perfectly with the tangy raspberry center, topped with thick chocolate frosting and loads of colorful sprinkles. This fun creation brings back the feeling of those special bakery treats in a form that works for parties or just making a regular day better. The mix of nutty cake, fruity middle, and chocolate topping makes for a taste that's interesting yet familiar.

Having La Bonbonniere's amazing acorn cookies around when I was young made me fall in love with this flavor mix. When I couldn't visit the bakery anymore, I came up with these cupcakes to get that same awesome taste. The first time I gave them to relatives who knew the original cookies, they couldn't believe how well the cupcakes matched those flavors while still being their own fantastic treat.

Key Ingredients and Smart Picking Tips

• Almond Cake Mix: This easy base gives you that nice nutty flavor. Try to find a good quality mix without fake almond taste for the best results.
• Buttermilk: Using this instead of regular milk makes the cake softer and richer. Its slight tang also goes great with the almond flavor.
• Raspberry Preserves: Go for ones without seeds for the smoothest filling. Pick a good brand with real raspberry taste and not too many added ingredients.
• Unsweetened Cocoa Powder: Dutch-processed cocoa makes the darkest, richest chocolate frosting that looks and tastes amazing against the almond cake.

Your choice of raspberry preserves really affects how these turn out. The first time I spent extra on fancy preserves with stronger fruit flavor and less sugar, I was amazed at the difference - that bright, real raspberry flavor coming through really made these cupcakes pop.

Step-by-Step Baking Guide

Step 1: Whip Up the Chocolate Frosting

Start by mixing 2 sticks of softened butter until it's smooth and fluffy. Slowly add 4 cups of powdered sugar, putting in half at a time so you don't make a mess. Mix in 1 teaspoon of vanilla extract, 1/2 cup of unsweetened cocoa powder, and 5-7 tablespoons of heavy cream until everything's mixed well and silky. For the best chocolate flavor, make the frosting a day early and leave it out at room temperature, or keep it in the fridge and warm it up before using.

Step 2: Mix the Almond Cupcakes

Heat your oven to 350°F and put paper liners in your cupcake pan. In a bowl, mix one box of almond cake mix with 1 cup of buttermilk, 1/2 cup of vegetable oil, and 3 eggs. Stir until smooth but don't mix too much or your cupcakes might get tough. Use a cookie scoop to put batter into each liner, filling them about 2/3 full so they can rise. Bake following the box directions until a toothpick comes out clean when you poke the middle.

Step 3: Cool and Get Ready for Filling

Let the cupcakes cool in the pan for about 10 minutes, then move them to a wire rack to finish cooling. Once they're room temperature, put them in the fridge for about 30 minutes. Making them cold helps them stay together when you cut out the middle. Use a cupcake corer or apple corer to carefully take out the center of each cupcake, but don't go all the way to the bottom. Save these pieces to use as tops after you fill the holes.

Step 4: Add the Raspberry Filling

Spoon or squeeze seedless raspberry preserves into the center of each cupcake, filling to the top of the hole. For the easiest way, put the preserves in a piping bag or plastic bag with the corner cut off. Once filled, put the saved cake pieces back on top of the preserves, pushing down gently to keep them in place. This makes a pocket of raspberry goodness in every cupcake.

Step 5: Top and Decorate

Put the chocolate frosting in a piping bag with a 1M tip for fancy swirls, or just spread it with a knife for a simpler look. Pipe or spread lots of frosting on each filled cupcake, making a nice surface for the sprinkles to stick to. Right away cover with rainbow sprinkles – don't hold back, since the sprinkles are a key part that makes these look fun and adds a nice crunch to each bite.

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The first time I tried making these, I learned not to dig too deep when cutting out the centers. I took out too much cake, which made the filling leak through the bottom when I added it. Now I make sure to leave about 1/4 inch at the bottom, making the perfect spot for raspberry preserves while keeping the cupcake from falling apart.

Delightful Serving Ideas

These cupcakes work great anywhere you serve them. For birthday parties, put them on a tiered stand and scatter extra sprinkles around for a fun look. At bridal showers, set each cupcake on a pretty small plate with a fresh raspberry beside it. They also make wonderful gifts – put two or four in a bakery box with a ribbon for a thoughtful homemade present that's sure to make someone smile.

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Tasty Twist Options

After making these cupcakes many times, I've come up with several yummy variations. For an apricot version that's just as true to the original cookies, just swap in good apricot preserves instead of raspberry. For an extra almond kick, add a quarter teaspoon of almond extract to the cake batter to boost that nutty flavor. During Christmas time, try using dark chocolate frosting with red and green sprinkles for a holiday look that keeps the same great taste combo.

Keeping Fresh and Planning Ahead

You can make these cupcakes in parts if you're busy. The plain unfilled cupcakes can be baked up to two days ahead and kept in a sealed container at room temperature. The frosting can be made up to a week early and stored in the fridge – just let it warm up and mix it again before using. Once they're all put together, the cupcakes stay fresh at room temperature for two days in a covered container, or in the fridge for up to four days. Let cold cupcakes warm up before eating for the best flavor and texture.

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These Raspberry Almond Sprinkle Cupcakes have become my go-to dessert for good reason. They mix the memory of a beloved bakery treat with the joy of home baking, creating something really special. The combo of nutty almond cake, sweet-tart raspberry filling, rich chocolate frosting, and fun sprinkles makes a dessert that's both grown-up in flavor and playful in looks - just right for making new memories while honoring old food traditions.

Frequently Asked Questions

→ How far in advance can I bake these?

You can make them 1-2 days ahead. Keep them in a sealed container in the fridge after frosting. Let them sit out at room temperature for about 30 minutes before serving for the best taste. The frosting can also be prepped up to 3 days early if stored in the fridge.

→ What if I don’t have a cupcake corer?

No worries! A small knife works fine to carve out a little circle at the top of each cupcake. You could also use the rounded end of a wooden spoon to make a hole for the filling.

→ Can I try different cake mixes?

Definitely! While almond cake is a classic fit with raspberry, vanilla, white, or even chocolate mixes are awesome alternatives. Stick to the same ingredient amounts for the mix—oil, eggs, and buttermilk.

→ What fillings can I try besides raspberry?

Lots of options! Swap raspberry for apricot, strawberry, or blackberry preserves. Lemon curd, chocolate ganache, or pastry cream would work too. Just pick a filling that's thick enough to stay put inside the cupcake.

→ Why chill cupcakes before hollowing them out?

Cold cupcakes are firmer and won’t crumble as much when you create the centers. This trick makes filling them super easy while keeping the shape intact.

→ How can I make these dairy-free?

Go dairy-free by using plant butter, non-dairy milk with a splash of vinegar as a buttermilk substitute, and coconut cream for the frosting. Double-check the cake mix and jam to ensure they’re free of dairy.