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Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 23 reviews
  • Author: Maria
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Mix dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening agents and salt.
  5. 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.
  6. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
  7. 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.
  8. Cool cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack to set before filling and frosting.
  9. 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.
  10. 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.
  11. Frost cupcakes: Pipe or spread the almond frosting generously on top of each filled cupcake.
  12. 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.

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Find it online: https://savoryhomeeats.com/almond-wedding-cake-cupcakes-with-raspberry-filling-recipe/