Matthews 1812 House

Small batch gourmet treats… taste our family traditions
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Almond Cupcakes with Raspberry Mousse

Almond Cupcakes on a platter with raspberry and almond

Almond Cupcakes with Raspberry Mousse

Makes: 12 cupcakes   Prep Time: 25 min   Bake Time: 17 minutes

To celebrate our 40th Anniversary we created a three-tier almond cake with raspberry mousse filling, drizzled it with dark chocolate sauce and decorated it with raspberries and almonds. You can check out our celebration here. We've taken the recipe for that towering cake and turned it into festive filled cupcakes that will make any event a smashing success.


Almond Cupcakes:

6 Tb unsalted butter, softened
¾ cup sugar
3 Egg whites, room temp
1 Tb almond extract
1 ¼ cup all purpose flour
½ Tb baking powder
¼ tsp salt
1/3 cup + 2 TB Almond milk (unsweetened)
Vanilla Frosting:

¼ lb butter (1 stick, softened)
2 cups powdered sugar (1/2 lb)
¾ tsp vanilla extract

Raspberry Mousse Filling:

¼ cup vanilla frosting
1 Tb Matthews 1812 House Seedless Red Raspberry Sauce*
1 oz Heavy Cream, whipped



Preheat oven to 350 degrees.

Cream together butter and sugar. Mix Egg whites in one at a time. Add Almond extract. Mix well. Add Flour, baking powder and salt. Slowly add Almond Milk. Combine well.

Fill cupcake liners halfway. Bake 17-19 minutes. Remove when set and just golden brown at the edges. Let cool in pan 5 minutes, then transfer to a wire rack. Cool completely.

While cupcakes are baking/cooling, make vanilla frosting. Whip together butter, powdered sugar and vanilla until fluffy.

Whip 1 oz of heavy cream until stiff peaks form, set aside. Take ¼ cup of frosting and mix in 1 TB of Raspberry Sauce. Gently fold in whipped cream trying not to deflate. Place mousse in a piping bag with a round or star tip.

To fill cupcakes, press a knife into the middle of each cupcake to about halfway down. To pipe mousse filling into the hole, press the tip into the cupcake as far as you can and squeeze. You will see the cupcake top “plump” right before it is full. Try not to overfill- if you do, the mousse will come out the top of the cupcake, simply scrape off the excess. Fill all cupcakes.

Frost tops of cupcakes with vanilla frosting, covering the mousse hole. Drizzle with dark chocolate sauce or decorate as desired. Enjoy!


*We use our Seedless Red Raspberry Sauce which is tart and balances the sweet of the frosting. You can substitute a raspberry puree or a raspberry jam, but you may need to adjust sugar levels in your mousse depending on what you use.

This recipe features our Seedless Red Raspberry Sauce.

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Four Cupcakes on a platter with 40 topperInside of Almond Cupcake