One 7 oz. package almond paste
6 Tbsp. unsalted butter at room temperature
1⁄4 C. sugar, plus 1 tsp.
2 large eggs
2 tsp. orange liqueur, such as Grand Marnier or Cointreau
1⁄2 C. all-purpose flour
1⁄2 tsp. baking powder
1⁄4 tsp. salt
2 Tbsp. raspberry jam
1⁄3 C. heavy cream
1 C. fresh raspberries
Preheat the oven to 325°F. Butter and flour 6 nonstick muffin cups; knock out the excess flour.
In the bowl of a stand mixer fitted with the paddle attachment, combine the almond paste, butter, and the 1⁄4 C. sugar. Beat on medium speed until smooth and creamy. Add the eggs one at a time, beating after each addition. Add the liqueur and mix until incorporated.
In a medium bowl, combine the flour, baking powder, and salt. Stir with a whisk to blend. Fold into the almond mixture until blended. Divide the batter among the prepared muffin cups. Bake until a toothpick inserted in the center of a cake comes out clean, 25-30 minutes. Remove from the oven and let cool in the pan for 10 minutes. Unmold onto a wire rack and let cool completely.
Cut the cakes in half crosswise to create 2 layers. Spread equal amounts of the jam over the bottom half of each cake. Replace the tops. In a deep bowl, beat the cream and the 1 tsp. sugar together until soft peaks form. Top each cupcake with a dollop of whipped cream and several raspberries. Place each cake on a small decorative plate and serve.