Raspberry Filled Cannoli Cupcakes (Edit recipe)

Cupcakes

1. Preheat the oven to 350˚ and line a cupcake tin with liners or grease generously with butter or baking spray.
2. In a medium bowl, sift or whisk together the flour, baking powder, and salt.
3. In a separate large bowl, combine the butter, sugar, oil, and almond extract. Using a hand mixer, mix the ingredients on low until they are just combined. Increase the speed to high and beat for 3 minutes until light and fluffy.
4. Add in the eggs and mix until incorporated. Scrape down the sides of the bowl and continue to mix until everything is well combined.
5. Add half of the dry ingredients to the butter and sugar mixture and mix until incorporated. Add half of the milk in and mix together. Repeat with the remaining dry ingredients and then the remaining milk. Scrape down the sides of the bowl and mix until everything is well combined.
6. Divide the cupcake batter into the prepared pan and bake in the preheated oven for 15-18 minutes until the edges are golden brown and a toothpick comes out clean when inserted into the middle of a cupcake.
7. Let the cupcakes cool completely before filling and frosting.

Cannoli frosting

1. While the cupcakes are cooling, combine all of the ingredients for the frosting together in a medium bowl. Mix on medium speed with a hand mixer for 2 minutes until everything is well combined. Place the frosting in the fridge until ready for use.

Assembly

1. When the cupcakes have cooled completely, remove part of the center of the cupcake using a large piping tip or a small spoon.
2. Fill the inside of the cupcakes with approximately 1 Tablespoon of the raspberry preserves.
3. Using a piping bag with a large open tip or a baking scoop, add the frosting to the top of the filled cupcakes.
4. Garnish cupcakes with fresh raspberries and a sprinkling of mini chocolate chips.