This is a recipe that uses a lot of raspberries, frugal enough if you have them free for the picking in the back yard or relatively inexpensively at a pick-your-own farm, but, yes I know, an extravagance for anyone having to buy them in the store. So you may need to decide if they will fit your budget. (And I am hoping to try this with strawberries at some point when those are at seasonally low prices, so that variation may be more reasonable for some.)

I can guarantee that, if you do decide to make these, the results will be spectacular. The flavor blending of raspberries and almonds is perfect, and the cake is tender and rich. By making these in the “regular” sized muffin pans (not the giant ones so often used for muffins and cupcakes lately), the recipe makes three and a half dozen rich dessert servings, each one just right to finish off a meal.

A few things to keep in mind:

• You really do need to use butter in these rather than any substitutes. (Budget hint: Watch for sales on butter and put an extra pound or two in the freezer.)
• While you can use frozen raspberries, you will need to drain them very well. If not, the juices will “leak” into the batter, making it a less appetizing grayish purple.
• For that same color-of-batter reason, be very careful to fold the raspberries gently into the batter, only to get them evenly distributed but no more.
• Ground almonds are something you might need to look for a bit. In places where ground nuts are sold, they are usually at a lower per pound price than whole or chopped nuts. I have not ground my own but you could try. (Upper Midwest readers: Fleet Farm and Farm Fleet stores regularly stock ground almonds, pecans, and walnuts.)

• As noted in the recipe, don’t under-bake. These little gems are very tender, so they need to be completely cooked. Look for the color to be similar to the photo below.
• If you don’t have unsweetened applesauce available, you can substitute a tightly packed cup of grated apple.

7.  Frost with the Almond Butter Cream frosting. If desired, reserve a few whole raspberries to top each cupcake and add slivered or sliced almonds.

1 pound powdered sugar
3 to 4 T very soft butter (the amount depends on your preference for richness)
1 1/2 t pure almond flavoring
milk as needed

1.  Stir about 1 cup of powdered sugar into the butter and beat until smooth. 
2.  Add the almond flavoring and a tablespoon or so of milk. Gradually add more powdered sugar and then milk, continuing to beat the frosting until smooth. You will probably need about a quarter to a third of a cup of milk for this much powdered sugar. 
Store extra frosting in the refrigerator. This can be used with peanut butter on toast or French toast–honest, it isn’t half bad!