Introduction

These Almond Wedding Cake Cupcakes with Raspberry Filling combine delicate almond flavor with a sweet, tart raspberry surprise. They’re perfect for special occasions or any time you want a truly elegant cupcake treat.

The image shows two vanilla cupcakes with a light golden base and smooth, creamy white frosting swirled on top in a circular pattern, ending with a small peak in the center. The cupcakes are placed directly on a wooden surface, with a white ramekin filled with red berry jam visible in the background to the right. The texture of the frosting looks soft and fluffy, while the cake part appears moist and slightly spongy. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 egg whites (room temperature)
1/3 cup plus 2 tablespoons buttermilk
6 tablespoons unsalted butter (softened)
3/4 cup plus 2 tablespoons granulated sugar
1 1/4 cups cake flour
1/2 tablespoon baking powder
1/4 teaspoon kosher salt
1 tablespoon almond extract
1/2 cup unsalted butter (softened, for frosting)
1/2 cup heavy cream
1 1/2 teaspoons almond extract (for frosting)
4 cups powdered sugar
1/2 cup raspberry preserves

Instructions

Step 1: In a small bowl, whisk together the egg whites, 1 tablespoon almond extract, and 2 tablespoons of buttermilk until combined. Set this mixture aside.
Step 2: In a mixing bowl, beat 6 tablespoons softened butter with 3/4 cup plus 2 tablespoons sugar on medium speed for 2-3 minutes until creamy.
Step 3: Add the cake flour, baking powder, and kosher salt to the butter mixture and mix just until combined.
Step 4: Slowly add the egg white mixture to the batter, then beat in the remaining 1/3 cup buttermilk until smooth.
Step 5: Fill cupcake liners halfway with batter. Bake in a preheated 350°F oven for 15-17 minutes. Let cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely.
Step 6: Fill a pastry bag with raspberry preserves. Using a small knife, cut a cone-shaped hole in the top center of each cupcake and remove the piece.
Step 7: Fill the cavity with raspberry preserves, then place the cut piece back on top. The cupcake top will be slightly raised, which is fine for frosting.
Step 8: For the frosting, beat 1/2 cup softened butter and heavy cream together for 3 minutes until smooth.
Step 9: Add 1 1/2 teaspoons almond extract and 4 cups powdered sugar. Beat for an additional 5 minutes until light and fluffy.
Step 10: Pipe the frosting onto each cupcake and serve. Enjoy!

Tips & Variations

Use room temperature egg whites to ensure better volume and a lighter cupcake texture.
Substitute raspberry preserves with strawberry or apricot jam for a different fruity twist.
For a deeper almond flavor, lightly toast almond slices and sprinkle on the frosting just before serving.
If you don’t have cake flour, substitute with all-purpose flour minus 2 tablespoons per cup, replaced with cornstarch to keep it light.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring refrigerated cupcakes to room temperature before serving to enjoy their best flavor and texture. Frosted cupcakes freeze well for up to 1 month; thaw overnight in the refrigerator.

How to Serve

The image shows a white cupcake on a white plate with a thick swirl of smooth, creamy white frosting on top. In front of it, on another white plate, is a cupcake cut in half to show two inside layers: the soft, light yellow cake and a middle layer of dark red jelly. The frosting on top of the cut piece is thick and creamy white, matching the whole cupcake. Everything is placed on a white marbled surface with a red and white cloth visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes in advance and store them in an airtight container. Frost them just before serving for the freshest taste.

Can I use almond flour instead of cake flour?

It’s not recommended to substitute almond flour for cake flour in this recipe as it will change the texture significantly. Cake flour provides the delicate crumb that works best here.