Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

Introduction

These Almond Wedding Cake Cupcakes with Raspberry Filling are a delightful treat that combines a light almond-flavored cake with a sweet and tangy raspberry center. Topped with a fluffy almond buttercream, they are perfect for special occasions or a fancy dessert at home.

Ingredients

• 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
• 1/2 cup unsalted butter (softened, for frosting)
• 1/2 cup heavy cream
• 1 1/2 teaspoon almond extract (for frosting)
• 4 cups powdered sugar
• 1/2 cup raspberry preserves

Instructions

1. Step 1: In a small bowl, whisk together the egg whites, almond extract, and 2 tablespoons of buttermilk until combined. Set aside.
2. Step 2: In a mixing bowl, beat the 6 tablespoons of softened butter and sugar on medium for 2–3 minutes until creamy. Add the dry ingredients—cake flour, baking powder, and kosher salt—and mix until just combined.
3. Step 3: Slowly add the egg white mixture to the batter, then beat in the remaining 1/3 cup buttermilk until smooth.
4. Step 4: Line a cupcake tin with liners and fill each about halfway with batter. Bake at 350°F (175°C) for 15–17 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
5. Step 5: Once cooled, use a knife to cut a small cone shape out of the top of each cupcake. Remove the piece and fill the cavity with raspberry preserves. Place the cut piece back on top; it will sit slightly higher, which is fine.
6. Step 6: For the frosting, beat the 1/2 cup softened butter and heavy cream in a mixer for 3 minutes. Add almond extract and powdered sugar, then beat for an additional 5 minutes until light and fluffy.
7. Step 7: Pipe or spread the frosting onto the cupcakes to cover the filled tops. Serve and enjoy your elegant almond wedding cake cupcakes!

Tips & Variations

• Use fresh egg whites at room temperature for better volume and texture in the cake.
• Substitute raspberry preserves with strawberry or apricot jam for different fruit flavors.
• For an extra almond boost, sprinkle slivered almonds on top of the frosting before it sets.
• Make sure the cupcakes are completely cool before filling and frosting to prevent melting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before filling and frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe relies on egg whites to achieve a light and airy texture, so substituting whole eggs may make the cake denser. It’s best to follow the recipe for optimal results.

How do I prevent the filling from leaking?

Cut the cavity carefully and fill with preserves sparingly to avoid overflow. Placing the cut cupcake piece back on top helps seal the filling inside during baking and frosting.

Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 147 reviews

These Almond Wedding Cake Cupcakes with Raspberry Filling are delicate, moist almond-flavored cupcakes filled with sweet raspberry preserves and topped with a light, fluffy almond buttercream frosting. Perfect for weddings, showers, or special occasions, these cupcakes combine a tender crumb with a burst of fruity filling and a creamy, nutty frosting.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cupcakes

• 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

For the Frosting

• 1/2 cup unsalted butter (softened)
• 1/2 cup heavy cream
• 1 1/2 teaspoon almond extract
• 4 cup powdered sugar

For the Filling

• 1/2 cup raspberry preserves

Instructions

1. Prepare the Egg White Mixture: In a small bowl, whisk together the 3 egg whites, 1 tablespoon almond extract, and 2 tablespoons of buttermilk until combined; set aside for later incorporation.
2. Mix the Batter: In a large mixing bowl, beat 6 tablespoons softened unsalted butter with 3/4 cup plus 2 tablespoons granulated sugar on medium speed for 2 to 3 minutes until creamy and smooth. Then, add the dry ingredients—1 1/4 cups cake flour, 1/2 tablespoon baking powder, and 1/4 teaspoon kosher salt—and mix until just combined. Slowly add in the egg white mixture, mixing to incorporate. Finally, beat in the remaining 1/3 cup buttermilk.
3. Bake the Cupcakes: Line a muffin tin with cupcake liners and fill each about halfway with the batter. Bake in a preheated 350°F (175°C) oven for 15 to 17 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
4. Fill the Cupcakes: Fill a pastry bag with 1/2 cup raspberry preserves. Using a small knife, cut out a small cone-shaped piece from the top center of each cooled cupcake. Remove the piece and fill the cavity with raspberry preserves. Replace the cut piece on top; it will sit slightly higher than before, which is fine as it will be covered with frosting. Repeat for all cupcakes.
5. Make the Frosting: In a mixer, beat 1/2 cup softened unsalted butter with 1/2 cup heavy cream for 3 minutes until creamy. Add 1 1/2 teaspoons almond extract and 4 cups powdered sugar. Beat the mixture on medium-high speed for an additional 5 minutes until it becomes light, fluffy, and smooth.
6. Decorate the Cupcakes: Using a piping bag or spatula, top each filled cupcake with a generous amount of the almond buttercream frosting. Serve and enjoy these delightful almond wedding cake cupcakes with raspberry filling!

Notes

• Ensure the egg whites and buttermilk are at room temperature for better mixing and texture.
• You can substitute cake flour with all-purpose flour by removing 2 tablespoons per cup and adding cornstarch for a lighter crumb.
• Chill the frosting slightly if it becomes too soft for piping.
• For a more intense almond flavor, toast some almond slices to sprinkle on top as garnish.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: almond cupcakes, raspberry filling, wedding cake cupcakes, almond frosting, dessert cupcakes