Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
