Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
These Almond Wedding Cake Cupcakes with Raspberry Filling are delicate, moist cupcakes flavored with almond extract and filled with a sweet raspberry preserve center. Topped with a fluffy almond buttercream frosting, they are perfect for special occasions like weddings or celebrations. The combination of moist cake, fruity filling, and creamy frosting creates a delightful treat that’s both elegant and delicious.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 12 cupcakes 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake
- 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 cup cake flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 tablespoon almond extract
Frosting
- 1/2 cup unsalted butter (softened)
- 1/2 cup heavy cream
- 1 1/2 teaspoon almond extract
- 4 cups powdered sugar
Filling
- 1/2 cup Raspberry preserves
Instructions
- Prepare Egg White Mixture: In a small bowl, whisk together the egg whites, almond extract, and 2 tablespoons of buttermilk until well combined. Set this mixture aside for later use in the batter.
- Mix Batter: In a mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2 to 3 minutes until light and fluffy. Gradually add the dry ingredients (cake flour, baking powder, kosher salt) and mix until just combined. Slowly add the egg white mixture to the batter, mixing well, then beat in the remaining buttermilk until smooth.
- Bake Cupcakes: Preheat your oven to 350°F (175°C). Line a cupcake pan with liners and fill each liner halfway with the prepared batter. Bake for 15 to 17 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Fill Cupcakes: Fill a pastry bag with the raspberry preserves. Using a knife, carefully cut out a small cone-shaped portion from the top center of each cooled cupcake. Remove the cut piece and fill the cavity with raspberry preserves. Place the cut piece of cake back on top, even if it sits a bit higher than the surrounding cupcake; this will be covered with frosting.
- Make Frosting: In a mixing bowl, beat the softened butter and heavy cream together for 3 minutes until creamy. Add the almond extract and powdered sugar gradually. Continue beating the mixture for an additional 5 minutes, until the frosting is light, fluffy, and smooth.
- Frost Cupcakes: Using a piping bag or spatula, pipe or spread the almond frosting generously on top of each cupcake, covering the filled center. Serve and enjoy these elegant almond wedding cake cupcakes!
Notes
- Ensure egg whites are at room temperature for better volume and incorporation.
- Allow cupcakes to cool completely before filling or frosting to prevent melting or sliding.
- You can substitute raspberry preserves with any other berry jam if preferred.
- For best results, use cake flour for a soft crumb; all-purpose flour can be used but cupcakes may be denser.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- Butter and heavy cream should be softened but cold cream will help stabilize the frosting.
Keywords: almond cupcakes, wedding cake cupcakes, raspberry filled cupcakes, almond frosting, party cupcakes, dessert
