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
Scale
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.
