There is something utterly irresistible about the Almond Wedding Cake Cupcakes with Raspberry Filling Recipe that makes these little beauties the perfect treat for any special occasion or just a sweet everyday indulgence. Light as air, flavored with just the right hint of almond, and bursting with vibrant raspberry filling, these cupcakes marry delicate textures with a burst of fruity surprise that will keep you coming back for more. Whether you’re celebrating a wedding, bridal shower, or simply craving a unique dessert, this recipe is a delightful crowd-pleaser that brings elegance and joy in every bite.
Ingredients You’ll Need
While this recipe may look impressive, the ingredients are straightforward and each plays an essential role in creating the perfect balance of flavor, texture, and color. From the creamy butter that ensures moistness, to the almond extract providing that signature nutty aroma, every component works harmoniously to craft these cupcakes.
- 1 cup unsalted butter (softened): Adds richness and moisture for tender cupcakes.
- 1 1/2 cups granulated sugar: Sweetens and helps create a light, fluffy texture when creamed with butter.
- 4 large egg whites: Provide structure while keeping the cupcakes light and airy.
- 1 tablespoon almond extract: Infuses the cupcakes with a delicate, nutty flavor that’s iconic to this recipe.
- 2 1/2 cups cake flour: Gives a soft crumb that’s perfect for wedding-style cupcakes.
- 2 1/2 teaspoons baking powder: Ensures your cupcakes rise beautifully and stay fluffy.
- 1/2 teaspoon salt: Balances the sweetness and enhances overall flavor.
- 1 cup whole milk (room temperature): Adds moisture and tenderizes the crumb for that melt-in-your-mouth feel.
- 1/2 cup raspberry preserves or jam: Adds fruity sweetness to the batter or topping.
- 1/2 cup seedless raspberry jam (for filling): Creates a lovely surprise center in each cupcake.
- 1 recipe almond buttercream frosting: See notes below for a luscious homemade frosting that crowns these cupcakes beautifully.
How to Make Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining your muffin tin with cupcake liners. This simple step sets the stage for perfectly baked cupcakes that won’t stick and will come out clean and presentable every time.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process is crucial as it incorporates air into the batter, lending that irresistible tender crumb to the cupcakes.
Step 3: Add Egg Whites and Almond Extract
Beat in each egg white one at a time, making sure each is fully incorporated before adding the next. This helps achieve the right structure without weighing down the batter. Then, stir in the almond extract to infuse the batter with that signature fragrance and flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed, promoting a uniform rise and balanced flavor throughout your cupcakes.
Step 5: Alternate Adding Dry Ingredients and Milk
Add the dry ingredients to the creamed butter mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter — this step keeps your cupcakes soft and tender.
Step 6: Fill Cups and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Then, let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Core and Fill with Raspberry Jam
Once the cupcakes are completely cool, carefully remove the centers using a cupcake corer or paring knife. Fill each hollow with about 1 teaspoon of seedless raspberry jam for that delightful fruity burst inside every bite.
Step 8: Frost with Almond Buttercream
Pipe a generous swirl of almond buttercream frosting over the top of each cupcake, covering the raspberry filling completely. The creamy, nutty topping perfectly complements the fruity center and light cake.
How to Serve Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
Garnishes
Consider topping these cupcakes with slivered almonds, a few fresh raspberries, or a dusting of powdered sugar for added elegance and eye-catching appeal. These little touches not only boost presentation but add a lovely texture and fresh flavor contrast.
Side Dishes
Pair these Almond Wedding Cake Cupcakes with a light, fruity tea or a sparkling prosecco to elevate your dessert experience. A crisp mixed green salad with a citrus vinaigrette also complements their sweetness wonderfully if you’re serving them at a party.
Creative Ways to Present
Display your cupcakes on a tiered cake stand for a charming bridal shower or wedding reception centerpiece. Wrapping each cupcake in delicate lace cupcake wrappers or adding little edible flower decorations adds a personalized, festive touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature if you plan to eat them within 1-2 days. For extended freshness, refrigeration is best, especially due to the buttercream and raspberry filling, which can spoil if left out too long.
Freezing
Almond Wedding Cake Cupcakes with Raspberry Filling Recipe freeze beautifully. Freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. Thaw completely before adding the buttercream frosting for the best taste and texture.
Reheating
For a freshly baked feel, warm cupcakes gently in the microwave for 10 seconds before serving. Avoid overheating to keep them from drying out. If frozen, thaw at room temperature for a few hours before warming slightly.
FAQs
Can I use almond flour instead of cake flour for this recipe?
Using almond flour instead of cake flour will change the cupcake’s texture and density drastically. Cake flour provides a delicate, soft crumb that almond flour can’t replicate. For best results, stick to cake flour.
Is it possible to substitute raspberry jam with fresh raspberries?
Fresh raspberries would be delightful but can make the cupcakes a bit messy and less stable, especially when coring and filling. If using fresh raspberries, consider making a raspberry compote or slightly thickened fruit purée to replace the jam.
Can I make these cupcakes gluten-free?
To make this recipe gluten-free, substitute cake flour with a gluten-free flour blend that includes xanthan gum for structure. Keep in mind that texture and rise may vary slightly.
How far in advance can these cupcakes be made?
You can bake the cupcakes up to 2 days in advance and store them refrigerated, but it’s best to fill and frost them the day of serving for optimal freshness and appearance.
What’s the best way to pipe the almond buttercream?
A piping bag fitted with a round or star tip works wonderfully to create beautiful swirls or rosettes. Chilling the buttercream slightly before piping can help achieve cleaner lines and more defined shapes.
Final Thoughts
There’s something simply magical about the Almond Wedding Cake Cupcakes with Raspberry Filling Recipe: a harmony of delicate almond flavor, a sweet surprise center, and silky frosting that’s sure to impress anyone lucky enough to take a bite. I encourage you to try this recipe soon — it’s a joyful celebration in every cupcake and a wonderful way to share love through baking.
Print
Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 18 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your guests with these elegant Almond Wedding Cake Cupcakes filled with luscious raspberry preserves and topped with creamy almond buttercream frosting. Perfectly moist and fluffy with a subtle almond flavor, these cupcakes are an ideal choice for weddings, bridal showers, or any special occasion dessert.
Ingredients
Cupcake Batter
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large egg whites
- 1 tablespoon almond extract
- 2 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (room temperature)
Filling
- 1/2 cup seedless raspberry jam
Decoration
- 1/2 cup raspberry preserves or jam (for topping, optional)
- 1 recipe almond buttercream frosting (see Notes)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners, setting the stage for baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Egg Whites and Almond Extract: Incorporate the egg whites one at a time, beating well after each addition for proper aeration. Mix in the almond extract for that signature flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to ensure even distribution of leavening agents.
- Alternate Mixing Dry and Wet Ingredients: Add the dry mixture to the butter mixture in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Stir gently until just combined to prevent overmixing.
- Fill Cupcake Liners: Divide the batter evenly among the liners, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean, indicating readiness.
- Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preparing them for filling.
- Core and Fill: Once cooled, use a cupcake corer or paring knife to remove centers from each cupcake. Fill these cavities with about one teaspoon of seedless raspberry jam, adding a burst of fruity sweetness inside.
- Frost and Decorate: Pipe almond buttercream over the tops to cover the filling completely. Optionally, add extra raspberry preserves on top or decorate as desired for an elegant finish.
Notes
- To make Almond Buttercream Frosting: Beat 1 cup softened unsalted butter until creamy, gradually add 3 cups powdered sugar, 2–3 tablespoons heavy cream, and 1 1/2 teaspoons almond extract. Beat until the frosting is light and fluffy.
- Using a piping bag fitted with a round tip allows you to fill the cupcakes neatly and frost them with precision.
- Ensure the cupcakes are completely cool before coring and filling to prevent melting the filling and frosting.
