Irresistible Raspberry Cream Puff Cupcakes: Your Ultimate Spring Dessert Recipe
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Get ready to welcome spring with a burst of vibrant flavor! These Raspberry Cream Puff Cupcakes are an absolute delight, combining the delicate softness of an almond cupcake with a smooth, cloud-like raspberry marshmallow fluff, all enveloped in the luxurious Valrhona Raspberry Inspiration chocolate. This unique recipe promises a treat that’s not only visually stunning but also incredibly satisfying, offering a perfect balance of sweet and tangy notes with every bite. If you’re searching for a dessert that embodies the freshness and joy of the season, look no further.
Each component of these extraordinary cupcakes plays a vital role in creating a harmonious symphony of flavors and textures. The base is a beautifully moist and tender almond cupcake, offering a subtle nutty undertone that perfectly complements the bright fruit. Crowned atop is a generous swirl of homemade raspberry marshmallow fluff, light and airy, infused with real raspberry powder for an intense, natural fruit flavor. The grand finale is a crisp, glossy coating of Valrhona Raspberry Inspiration chocolate, adding a sophisticated tangy-sweet finish that truly elevates these treats to an unforgettable experience. These cream puff cupcakes are brimming with authentic raspberry and almond flavors, making them the quintessential dessert for any spring celebration or a special everyday indulgence.
The delightful tanginess of fresh raspberries cuts through the sweetness of the marshmallow fluff, creating an exquisite contrast that keeps you coming back for more. Paired with the rich, soft almond cupcake, this combination is simply divine. Whether you’re a seasoned baker or looking for a show-stopping recipe to impress, these cupcakes are surprisingly achievable and immensely rewarding.
For more delightful cupcake creations, be sure to explore our recipes for Banana and Dulce de Leche Cupcakes, Chocolate Fudge Cupcakes, and Tiramisu Cupcakes. Each offers a unique flavor profile perfect for any occasion.
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WHY YOU WILL LOVE THESE RASPBERRY CREAM PUFF CUPCAKES
- These cupcakes offer an unparalleled burst of raspberry flavor, thanks to being dipped in the most exquisite Raspberry Inspiration chocolate from Valrhona. This unique chocolate isn’t just colored pink; it’s made with real raspberries, providing an authentic, intense fruit flavor that sets these cupcakes apart from any other. It creates a beautiful, vibrant shell that cracks delicately as you bite into it.
- The homemade marshmallow fluff is generously enhanced with freeze-dried raspberry powder, layering on even more genuine raspberry taste. This not only deepens the fruit flavor but also imparts a lovely natural pink hue to the fluffy topping, creating a truly sensory experience that excites both the eyes and the palate. The fluff itself is incredibly light and airy, reminiscent of a traditional cream puff filling, but with an added fruity twist.
- We’ve consciously paired the bright raspberry fluff and rich chocolate with a perfectly baked almond cupcake. This choice creates a wonderfully soft and tender base that acts as the ideal canvas for all the vibrant raspberry flavors. The subtle, sweet nuttiness of the almond complements the raspberries beautifully, adding a layer of sophisticated depth without overpowering the star fruit. The almond flour used ensures a super moist crumb that melts in your mouth.
- They are perfect for any occasion, from springtime celebrations and Easter gatherings to baby showers or simply a delightful weekend treat. Their unique appearance and incredible flavor profile are sure to make them a conversation starter.
- Despite their gourmet appearance, this recipe is designed to be approachable for home bakers. With clear instructions and helpful tips, you’ll be able to create these stunning cupcakes with confidence.
ESSENTIAL INGREDIENT NOTES FOR PERFECT BAKING
Understanding the role of each ingredient is key to successful baking. Here are some detailed notes on the crucial components for these raspberry cream puff cupcakes. For a comprehensive list of all ingredients and precise quantities, please refer to the recipe card located below.
- Butter: For the best results, always ensure your butter is at proper room temperature. This means taking it out of the fridge 1-2 hours before you plan to start baking, depending on the warmth of your kitchen. Room temperature butter creams together with sugar much more effectively, incorporating air that leads to a lighter, softer cupcake texture.
- Almond Flour: This ingredient is a game-changer for tenderness and flavor. Almond flour imparts an incredible, delicate nutty taste and contributes significantly to the cake’s light and incredibly soft texture. It’s naturally gluten-free, adding a unique richness to the crumb that all-purpose flour alone cannot achieve. Make sure to use fine-ground almond flour, not almond meal, for the best consistency.
- Almond Extract: A touch of almond extract is essential here to enhance and deepen the natural almond flavor introduced by the almond flour. It amplifies the nutty notes, creating a more pronounced and well-rounded profile that beautifully complements the raspberry. Be careful not to use too much, as it can be quite potent.
- Eggs: Like butter, eggs should be at room temperature. This allows them to emulsify more effectively with the butter and sugar mixture, creating a smoother batter. Take them out of the fridge 1-2 hours before baking. Room temperature eggs also contribute to a better rise and a more consistent texture in your finished cupcakes.
- Buttermilk: Buttermilk is a secret weapon for achieving exceptionally soft and tender cupcakes. Its acidity reacts with the baking powder, promoting a higher, more delicate rise. It also adds a subtle tanginess and incredible moisture to the cake. Measure it out and allow it to come to room temperature alongside your other cold ingredients. If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk, letting it sit for 5-10 minutes until it slightly curdles, then using it as directed.
- Valrhona Raspberry Inspiration Chocolate: This is truly the star of the show for the coating! Valrhona’s Raspberry Inspiration chocolate is a unique couverture made with real raspberries, offering an intensely aromatic and tangy raspberry flavor that is hard to replicate. It melts beautifully and sets with a wonderful snap. If you cannot source this specific chocolate, you can create a decent substitute by combining high-quality white chocolate with some freeze-dried raspberry powder (ensure it’s finely ground) to achieve a similar vibrant color and tangy fruit flavor. The amount may need to be adjusted to taste.
- Egg Whites (for fluff): For the marshmallow fluff, using pasteurized egg whites is highly recommended. Not only are they convenient as you can buy them separated, but they also eliminate any concerns about raw eggs, making the marshmallow safer to consume. Additionally, using just egg whites ensures you don’t waste any egg yolks, which can be saved for other recipes like custards or curds. Ensure your bowl and whisk are impeccably clean for proper whipping.
- Glucose Syrup: Known as glycose syrup in Europe and corn syrup in the USA, this ingredient is vital for the marshmallow fluff. It prevents sugar crystallization, ensuring your marshmallow remains perfectly smooth, soft, and pliable, rather than turning grainy or hard. It also contributes to the glossy finish and overall stability of the fluff. Light corn syrup is the most common variety found in US grocery stores.
- Freeze-Dried Raspberry Powder: This concentrated powder packs a powerful punch of natural raspberry flavor without adding excess moisture, which is crucial for the marshmallow fluff. It’s what gives the fluff its vibrant color and intense fruitiness. You can find it in specialty baking stores or online.
See the full recipe card below for exact quantities and detailed preparation steps.
STEP-BY-STEP BAKING INSTRUCTIONS
The complete recipe, including all ingredient measurements and detailed instructions, is provided in the recipe card at the bottom of this page. Follow these steps closely for the best results!
ALMOND CUPCAKES: Achieving a Perfect Tender Crumb
Before you begin, preheat your oven to 160ºC (325ºF) for a conventional oven. This lower temperature helps the cupcakes bake more evenly and prevents over-browning. Line a 12-cup cupcake tray with paper liners. Proper preparation ensures your cupcakes don’t stick and bake beautifully.
In a medium bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Sifting removes lumps and aerates the dry ingredients, leading to a lighter cupcake. Set this mixture aside. In a separate small bowl, combine the room temperature buttermilk, vanilla extract, and almond extract. This liquid mixture will be incorporated later. Having all your ingredients pre-measured and ready is key to a smooth baking process.
In a large mixing bowl, using the paddle attachment of your stand mixer (or a hand mixer), combine the room temperature butter, flavor-neutral oil (such as canola or grapeseed oil), and granulated sugar. Beat this mixture on high speed for 2-3 minutes until it becomes light, fluffy, and pale in color. This creaming process incorporates air, which is crucial for the cupcake’s tender texture.
Next, add the eggs one at a time to the butter-sugar mixture, mixing well after each addition until just combined. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated. Adding eggs slowly helps to create a stable emulsion, preventing the batter from curdling.
Now, alternate between adding ⅓ of the sifted flour mixture and ½ of the buttermilk mixture to the wet ingredients, beginning and ending with the flour mixture. Mix each addition only until just combined. Overmixing at this stage can develop the gluten in the flour, resulting in tough, dry cupcakes. A good practice is to gently fold in the last bits with a spatula to ensure everything at the bottom of the bowl is incorporated without overworking the batter.
Divide the luscious cake batter evenly among the 12 prepared cupcake liners. Fill each liner about two-thirds full to allow for proper rising without overflowing. Bake them for 20-23 minutes, or until a cake tester inserted into the center of a cupcake comes out clean. The cupcakes should be lightly golden and spring back when gently pressed.
Once baked, remove the cupcake tray from the oven and let the cupcakes cool in the tin for about 5 minutes. This allows them to firm up slightly. After 5 minutes, gently transfer the cupcakes to a wire cooling rack to cool down completely. Cooling completely is important before adding the marshmallow fluff and chocolate, as residual heat can melt the toppings.
MARSHMALLOW FLUFF: Light, Airy, and Full of Raspberry Flavor
To create the sugar syrup, combine water, glucose syrup (or corn syrup), and 128g of granulated sugar in a small, heavy-bottomed pot. Bring this mixture to a boil over medium heat, stirring occasionally, until it reaches a precise temperature of 117ºC (242ºF). Use a reliable sugar thermometer for accuracy; this temperature is crucial for the stability of your meringue, also known as the “softball stage.”
While the sugar syrup is heating, prepare your egg whites. Pour 75g of egg whites into a completely clean, grease-free mixing bowl (preferably a stand mixer bowl). Start whisking the egg whites at high speed. As a tight net of small white bubbles begins to form, slowly stream in the remaining 15g of granulated sugar. Continue whisking at high speed until the egg whites form stiff, glossy peaks. They should hold their shape firmly when the whisk is lifted.
Once the sugar syrup reaches 117ºC, immediately remove the pot from the heat. With the mixer still running at high speed, carefully and slowly pour the hot sugar syrup in a thin, steady stream into the bowl with the whisked egg whites. Aim the stream between the whisk and the side of the bowl to avoid splattering hot syrup directly onto the whisk, which can make it solidify. Continue whipping at full speed for 8-10 minutes, or until the marshmallow fluff is incredibly thick, stiff, glossy, and the bowl has cooled down significantly (it should feel lukewarm to the touch). This process cooks the egg whites, creating a stable Italian meringue. Finally, add the freeze-dried raspberry powder and vanilla paste, and mix them in until just combined and evenly distributed, giving the fluff its vibrant color and intense flavor.
Transfer the finished marshmallow fluff to a piping bag fitted with a large round piping tip (approximately 18mm is ideal for a cream puff look). Pipe a generous swirl of the marshmallow fluff onto each cooled almond cupcake. Allow the piped cupcakes to sit at room temperature for about 30 minutes to allow the marshmallow to dry slightly and form a delicate skin. This step makes the subsequent chocolate dipping much easier and helps the chocolate adhere smoothly. While they are drying, you can prepare your chocolate cover.
RASPBERRY CHOCOLATE COVER: The Irresistible Finishing Touch
Gently melt the Valrhona Raspberry Inspiration chocolate (or your chosen substitute) using a double boiler method or in the microwave in short bursts, stirring frequently, until completely smooth. Be careful not to overheat the chocolate, as it can seize. Once melted, stir in the flavorless oil (like canola or grapeseed oil). The oil helps to thin the chocolate slightly, making it easier to dip and ensuring a smooth, crisp, and crack-free coating once set.
Pour the melted chocolate mixture into a cup that is deep enough to fully submerge the top of a cupcake and wide enough so the cupcake doesn’t touch the sides. Holding a cupcake by its base, gently dip the marshmallow-topped cupcake into the Raspberry Inspiration chocolate, coating the fluff completely. Lift the cupcake out, allowing any excess chocolate to drip back into the cup. You can gently tap the cupcake to help remove drips. Place the dipped cupcake back on the wire rack (or a parchment-lined tray) to allow the chocolate to set completely. The chocolate will harden relatively quickly at room temperature, but you can place them in the refrigerator for a few minutes to speed up the process if needed.
These delightful Raspberry Cream Puff Cupcakes are best enjoyed on the day they are made, when the marshmallow fluff is at its freshest and the chocolate coating is perfectly crisp. They are a true showstopper!
EXPERT BAKING TIPS FOR SUCCESS
- Embrace a Kitchen Scale: My recipes, and indeed most professional baking recipes, specify ingredients in grams. This is by far the most precise way to measure your ingredients, yielding consistently perfect results. Volume measurements (cups) can vary wildly, leading to unpredictable outcomes. Investing in a digital kitchen scale is a small step that makes a huge difference in your baking accuracy.
- Avoid Overmixing Your Batter: Once you start adding the flour mixture, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense, and dry cupcakes. To ensure everything is fully incorporated without overmixing, I always finish with a spatula, giving the batter one final, gentle fold from the bottom of the mixing bowl.
- Light vs. Dark Baking Pans: The type of cupcake pan you use can impact your baking. Aluminum pans are light in color, attracting less heat. This results in a more gentle bake, contributing to a softer, more evenly cooked cupcake with a lighter crust. If you use a dark-colored baking pan, such as a black non-stick pan, it will absorb more heat, leading to a darker, potentially drier crust and a quicker bake time. Adjust your baking time accordingly or stick to lighter-colored pans for this recipe.
- Achieving Perfect Meringue for Marshmallow Fluff: When preparing the marshmallow fluff, the cleanliness of your mixing bowl and whisk attachment is paramount. Even the smallest trace of fat residue (from oil, butter, or egg yolk) can prevent the egg whites from whipping up properly into a stable meringue. To ensure success, I make it a habit to wipe both the bowl and whisk down thoroughly with a paper towel dampened with a bit of vinegar or lemon juice just before I start.
- Room Temperature Ingredients Are Key: Beyond butter and eggs, ensure your buttermilk is also at room temperature. This allows all ingredients to emulsify smoothly, creating a homogeneous batter. Cold ingredients can cause the batter to seize or curdle, affecting the final texture of your cupcakes.
- Filling Cupcake Liners: For consistent and perfectly domed cupcakes, aim to fill each liner about two-thirds full. This provides enough space for the cupcakes to rise without spilling over, resulting in uniform sizes and shapes.
- Don’t Crowd the Oven: If your oven is on the smaller side, avoid overcrowding it with multiple trays of cupcakes. This can disrupt airflow and lead to uneven baking. It’s better to bake in batches for consistent results across all your cupcakes.
DECORATING THE RASPBERRY CREAM PUFF CUPCAKES
The visual appeal of these cupcakes is almost as delightful as their taste! Here’s how to achieve that signature cream puff look and professional chocolate coating:
For piping the marshmallow fluff, I recommend using a large round piping tip (about 18mm or ¾ inch in diameter) placed inside a large piping bag. This size creates a generous, puffy swirl that mimics the look of a traditional cream puff. If you don’t have this specific tip, you can use any large open star tip for a decorative effect, or simply snip a large opening in the corner of a piping bag (or a sturdy ziploc bag) for a rustic, yet charming, dollop. To pipe, start in the center of the cupcake and spiral outwards, or create a tall, soft mound.
Once you’ve piped the marshmallow fluff onto all the cupcakes, it’s crucial to let them sit undisturbed at room temperature for at least 30 minutes. This resting period allows a slight skin to form on the marshmallow surface, which is essential. This thin, dry layer helps the chocolate coating adhere smoothly and prevents it from sliding off or creating an uneven finish when dipped.
For the chocolate dipping, choose a cup or mug that is deep enough to fully immerse the marshmallow-topped portion of the cupcake without touching the bottom, and wide enough for the cupcake to fit comfortably without scraping the sides. This ensures a clean, even dip. Hold the cupcake by its base and submerge the marshmallow fluff quickly into the melted chocolate. Lift it out immediately, allowing any excess chocolate to drip back into the cup. A gentle tap on the side of the cup or against your hand can help remove drips and ensure a smooth finish. Place the dipped cupcakes back on a wire rack or parchment-lined tray to allow the chocolate to set completely. Once set, the chocolate will form a beautiful, crisp shell that beautifully contrasts the soft marshmallow inside.
STORAGE RECOMMENDATIONS
To maintain their optimal freshness and texture, these Raspberry Cream Puff Cupcakes should be stored in an airtight container at room temperature. The marshmallow fluff is at its most delicate and delicious when fresh, and the chocolate coating retains its crisp snap. They are truly best enjoyed within 1-2 days of baking. While you might be tempted to refrigerate them, doing so can alter the texture of the marshmallow, making it a bit firmer, and can cause the chocolate coating to ‘bloom’ (develop a white film) due to condensation, though they will still be safe to eat. For the ultimate experience, serve them the day you make them!
OTHER DELICIOUS CUPCAKE RECIPES TO TRY
- Salted Caramel Cupcakes
- Apple Pie Cupcakes with Vanilla Buttercream and Apple Pie Filling
- 25 Best Summer Dessert Ideas
- Biscoff Cupcakes
If you’ve whipped up these delightful Raspberry Cream Puff Cupcakes, I’d absolutely love to see your creations! Make sure to tag me on Instagram @juliemarieeats and share your baking journey. Your feedback means the world to me, so please leave a review below to let me know how much you loved them! For even more baking inspiration and delectable ideas, don’t forget to follow me on Pinterest. Happy baking!
Raspberry Cream Puff Cupcakes
Pin Recipe
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, essential for tenderness
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 80 g butter room temperature, for a light and fluffy crumb
- 30 g flavour neutral oil e.g., canola oil, for added moisture
- 155 g granulated sugar
- 2 eggs room temperature, for proper emulsification
MARSHMALLOW FLUFF
- 128 g granulated sugar
- 60 g glucose syrup or corn syrup, prevents crystallization
- 38 g water
- 75 g egg whites pasteurized recommended
- 15 g granulated sugar
- ½ teaspoon vanilla paste for rich vanilla flavor
- 1.5 tablespoon freeze dried raspberry powder for intense raspberry flavor and color
RASPBERRY CHOCOLATE COVER
- 200 g Valrhona Raspberry Inspiration chocolate or a high-quality white chocolate mixed with freeze-dried raspberry powder
- 30 g flavorless oil like canola oil, to aid in dipping and setting
Instructions
ALMOND CUPCAKES
- Preheat your oven to 160ºC (325ºF) for a conventional oven. Prepare your cupcake tray by lining it with 12 paper cupcake liners.
- In a medium bowl, sift together the all-purpose flour, almond flour, baking powder, and salt; set aside. In a separate small bowl, whisk together the buttermilk, vanilla extract, and almond extract; also set 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 large mixing bowl, using the paddle attachment, cream together the room temperature butter, flavor-neutral oil, and granulated sugar on high speed for 2-3 minutes until light and fluffy.80 g butter, 30 g flavour neutral oil, 155 g granulated sugar
- Add the eggs one at a time, mixing after each addition until just combined. Scrape down the bowl as needed.2 eggs
- Alternate adding ⅓ of the dry flour mixture and ½ of the wet buttermilk mixture to the bowl, starting and ending with the flour mixture. Mix gently until just combined after each addition, being careful not to overmix.
- Divide the cupcake batter evenly into the 12 cupcake liners, filling each about two-thirds full. Bake for 20-23 minutes, or until a cake tester inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then gently remove them and transfer to a wire cooling rack to cool completely.
MARSHMALLOW FLUFF
- In a small pot, combine water, glucose syrup, and 128g of granulated sugar. Bring to a boil until the mixture reaches exactly 117ºC (242ºF) on a sugar thermometer.128 g granulated sugar, 60 g glucose syrup, 38 g water
- Meanwhile, pour the egg whites into a completely clean mixing bowl. Start whisking at high speed. Once a tight net of white bubbles forms, slowly add the 15g of granulated sugar and continue whisking until stiff, glossy peaks form.75 g egg whites, 15 g granulated sugar
- Remove the pot from heat. With the mixer still running on high, slowly and carefully pour the hot sugar syrup in a thin, steady stream into the egg whites. Continue whipping at full speed for 8-10 minutes, or until the fluff is very stiff, glossy, and the bowl has cooled significantly. Stir in the freeze-dried raspberry powder and vanilla paste until just combined.½ teaspoon vanilla paste, 1.5 tablespoon freeze dried raspberry powder
- Transfer the marshmallow fluff to a piping bag with a large round piping tip. Pipe generous swirls onto each cooled cupcake. Let them dry at room temperature for 30 minutes to form a slight skin. During this time, prepare the chocolate cover.
RASPBERRY CHOCOLATE COVER
- Gently melt the Valrhona Raspberry Inspiration chocolate. Once smooth, stir in the flavorless oil until fully incorporated. Pour the chocolate into a deep, wide cup. Dip each marshmallow-topped cupcake into the chocolate, allowing excess to drip off, then place on a wire rack to set.200 g Valrhona Raspberry Inspiration chocolate, 30 g flavorless oil
- These cupcakes are best enjoyed fresh on the day they are made, savoring their crisp coating and soft interior.