If you’ve ever dreamed of a dessert that brings together the delicate nuttiness of almonds with the bright, tangy burst of raspberry, then you’re in for a treat with this Almond Wedding Cake Cupcakes with Raspberry Filling Recipe. These cupcakes are the perfect blend of elegance and homestyle comfort, baking up moist and fluffy with a sweet almond aroma that fills your kitchen. The raspberry filling adds a surprise pop of flavor inside, while the luscious almond frosting finishes these beauties with a creamy crown. Whether you’re baking for a wedding, bridal shower, or just because, these cupcakes are sure to delight everyone at the table.
Ingredients You’ll Need
Simple ingredients often make the best desserts, and this Almond Wedding Cake Cupcakes with Raspberry Filling Recipe is no exception. Each component plays a special role, from the rich butter that keeps the cupcakes moist to the almond extract that infuses flavor, culminating in a perfectly balanced dessert.
- Unsalted butter (1 cup/2 sticks, softened): Provides rich moisture and tender crumb to the cupcake batter.
- Granulated sugar (1 3/4 cups): Sweetens the cupcakes and helps create a light, fluffy texture when creamed with butter.
- Large egg whites (5): Add structure and lift, keeping the cupcakes airy without heaviness.
- Almond extract (1 tablespoon): Delivers that signature nutty aroma and flavor essential to the cake.
- Cake flour (2 1/2 cups): Gives a fine, tender crumb perfect for wedding-style cupcakes.
- Baking powder (1 tablespoon): Helps the cupcakes rise beautifully with a light texture.
- Salt (1/2 teaspoon): Enhances all the sweet flavors and balances the almond’s richness.
- Whole milk (1 cup): Adds moisture and helps create a soft batter that’s easy to bake evenly.
- Seedless raspberry jam (1 cup): The star filling, bringing vibrant sweetness and a luscious surprise inside each cupcake.
- Unsalted butter for frosting (1 cup): The creamy base for a silky, smooth almond buttercream.
- Powdered sugar (4 cups): Sweetens and thickens the frosting for that perfect pipeable texture.
- Heavy cream (2–3 tablespoons): Adjusts frosting to fluffy perfection and adds richness.
- Almond extract for frosting (1/2 teaspoon): Elevates the frosting with the same lovely almond essence found inside the cupcakes.
- Fresh raspberries and sliced almonds (optional): Gorgeous garnishes that add texture and visual appeal.
How to Make Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
Step 1: Prepare Your Oven and Batter Base
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to ensure easy removal and cleanup. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until the mixture becomes light and fluffy. This step is crucial for air incorporation and sets the stage for a tender cupcake.
Step 2: Incorporate Egg Whites and Almond Extract
Next, add the egg whites one at a time, beating well after each addition. This gradual mixing helps maintain volume. Once the egg whites are fully integrated, mix in the almond extract, which infuses your batter with that classic almond flavor that defines these cupcakes.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, and salt. This ensures even distribution of the leavening agents and prevents clumps, guaranteeing a smooth batter.
Step 4: Alternate Adding Dry Ingredients and Milk
Begin to add the dry ingredients and whole milk alternately to the butter mixture, starting and ending with the dry mix. Mix just until everything is combined to avoid overworking the batter, which could make your cupcakes dense rather than fluffy.
Step 5: Bake Your Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without spilling over. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Once baked, let them cool completely on a wire rack before moving on to the next step.
Step 6: Add Raspberry Filling
Carefully cut a small hole into the center of each cooled cupcake using a knife or a cupcake corer. Spoon a generous amount of seedless raspberry jam inside. This juicy surprise adds a delightful contrast to the soft almond cake.
Step 7: Make the Frosting and Decorate
Beat the butter until creamy and smooth, then gradually add powdered sugar. Mix in heavy cream and almond extract until you’ve achieved a fluffy and spreadable frosting. Pipe or spread this almond frosting over each raspberry-filled cupcake. If you’re feeling fancy, top with fresh raspberries and sliced almonds for an elegant finish.
How to Serve Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
Garnishes
Adding fresh raspberries and a sprinkle of sliced almonds not only looks beautiful but adds a burst of fresh flavor and a satisfying crunch that complements the soft cake and creamy frosting perfectly.
Side Dishes
Serve these cupcakes alongside a light, refreshing salad or a glass of sparkling rosé for an elegant treat. They also pair wonderfully with a cup of fragrant Earl Grey tea or freshly brewed coffee for a cozy dessert experience.
Creative Ways to Present
Arrange the cupcakes on a tiered cake stand to create an eye-catching centerpiece for bridal showers or wedding receptions. You can also wrap each one in decorative cupcake wrappers and tie a small ribbon around for gifting. For a modern twist, serve them alongside mini raspberry sauces or almond praline bits on the side.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Almond Wedding Cake Cupcakes with Raspberry Filling Recipe fresh by storing them in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Just bring them back to room temperature before serving for the best flavor.
Freezing
These cupcakes freeze beautifully, especially if you freeze them before adding frosting. Place cooled, unfrosted cupcakes in a freezer-safe container or bag and freeze for up to three months. When ready to enjoy, thaw overnight in the fridge, then frost and serve.
Reheating
If you have frozen or refrigerated cupcakes, warming them for about 10-15 seconds in the microwave can help revive that fresh-baked softness. Just be sure not to heat too long, or the frosting might melt.
FAQs
Can I use homemade raspberry compote instead of jam?
Absolutely! Homemade raspberry compote offers a fresher, less sweet alternative and works wonderfully in this recipe. Just be mindful to reduce any excess liquid so the filling doesn’t seep out.
Is it possible to make the frosting dairy-free?
Yes, you can substitute the butter with a dairy-free margarine and use coconut cream instead of heavy cream. The almond flavor remains lovely, and the texture will be slightly different but still delicious.
Can I make this recipe gluten-free?
To make this recipe gluten-free, replace the cake flour with a gluten-free cake flour blend and ensure your baking powder is gluten-free. The texture may vary slightly, but the flavor will still shine through.
How do I prevent the raspberry filling from soaking into the cupcakes?
Using seedless jam and cutting just a small well for the filling helps avoid sogginess. Also, letting cupcakes cool completely before filling ensures the jam stays nicely contained inside.
What’s the best way to transport these cupcakes to an event?
Use a cupcake carrier with individual compartments or a box lined with parchment paper. Keep them cool during transport, especially if the weather is warm, to prevent frosting melting and jam leakage.
Final Thoughts
There is something truly magical about these Almond Wedding Cake Cupcakes with Raspberry Filling Recipe that makes every bite a celebration. Whether you’re baking for a special occasion or simply to brighten up your day, these cupcakes bring together softness, flavor, and a touch of elegance effortlessly. So go ahead, give this recipe a try and watch your friends and family swoon over these irresistible treats!
Print
Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these elegant Almond Wedding Cake Cupcakes filled with luscious raspberry jam and topped with a creamy almond frosting. Perfect for bridal showers or any special occasion, these cupcakes boast a tender crumb infused with almond extract and a sweet-tart surprise inside. Garnished with fresh raspberries and sliced almonds, they offer a beautiful presentation alongside a rich, flavorful taste.
Ingredients
Cupcakes
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 5 large egg whites
- 1 tablespoon almond extract
- 2 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Filling
- 1 cup seedless raspberry jam
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1/2 teaspoon almond extract
Garnish (optional)
- Fresh raspberries
- Sliced almonds
Instructions
- Preheat and prepare cupcake pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to ensure easy removal and cleanup.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, creating a smooth base for your batter.
- Add egg whites and almond extract: Beat in the egg whites one at a time to incorporate air and structure, then mix in the almond extract for that signature almond flavor.
- Mix dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine dry and wet ingredients: Alternately add the dry ingredients and whole milk to the butter mixture, starting and ending with the dry ingredients to maintain a balanced batter. Mix gently just until combined to keep the cupcakes tender.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack to set before filling and frosting.
- Fill with raspberry jam: Using a small knife or cupcake corer, carefully cut a small hole in the center of each cooled cupcake and fill it with seedless raspberry jam for a sweet surprise.
- Prepare frosting: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add powdered sugar, then mix in the heavy cream and almond extract until the frosting is smooth, fluffy, and pipeable.
- Frost cupcakes: Pipe or spread the almond frosting generously on top of each filled cupcake.
- Garnish and serve: Optionally, garnish each cupcake with fresh raspberries and sliced almonds for added texture and a beautiful finishing touch.
Notes
- You can use homemade raspberry compote instead of jam for a fresher, more natural flavor.
- These cupcakes freeze well before adding frosting, making them perfect for advance preparation.
- Add a touch of vanilla extract to the frosting for extra depth of flavor if desired.
