Introduction

These Almond Wedding Cake Cupcakes with Raspberry Filling combine delicate almond flavors with a sweet, tangy raspberry center. Topped with a fluffy almond frosting, they make an elegant treat perfect for special occasions or everyday indulgence.

Two square pieces of light yellow sponge cake with a soft texture are placed inside each other on a white plate. Each piece has a thick layer of white creamy frosting on top and a visible layer of dark red berry jam filling in the middle, giving a nice contrast to the pale cake. The plate rests on a white marbled textured surface with a red and white checkered cloth on the side. Photo taken with an iphone --ar 4:5 --v 7

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 cups 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 teaspoons almond extract (for frosting)
4 cups powdered sugar
1/2 cup raspberry preserves

Instructions

Step 1: In a small bowl, whisk together the egg whites, 1 tablespoon almond extract, and 2 tablespoons of buttermilk until combined. Set aside.
Step 2: In a mixing bowl, beat 6 tablespoons softened butter with 3/4 cup plus 2 tablespoons sugar on medium speed for 2–3 minutes until creamy.
Step 3: Add the cake flour, baking powder, and kosher salt to the butter mixture and mix until combined.
Step 4: Slowly add the egg white mixture to the batter and beat in the remaining 1/3 cup buttermilk until smooth.
Step 5: Fill cupcake liners halfway with batter and bake at 350°F (175°C) for 15–17 minutes. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Fill a pastry bag with raspberry preserves. Using a knife, cut a small cone shape from the top center of each cupcake, remove the piece, and fill the cavity with preserves. Replace the cut piece on top; it may sit higher than before, which is fine.
Step 7: For the frosting, beat 1/2 cup softened butter and heavy cream together for 3 minutes. Add 1 1/2 teaspoons almond extract and powdered sugar. Beat for an additional 5 minutes until light and fluffy.
Step 8: Pipe the almond frosting onto each cupcake and enjoy!

Tips & Variations

Use fresh almond extract for the best flavor, but if unavailable, vanilla extract can be substituted with a slight change in taste.
For a decorative finish, sprinkle slivered almonds on top of the frosting.
Try swapping raspberry preserves with strawberry or apricot for a different fruity filling.
Make sure the egg whites are at room temperature to achieve a lighter batter texture.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature or warm slightly before serving for the best texture and flavor. The frosting may firm up when refrigerated, so gentle warming helps restore its softness.

How to Serve

The image shows two light golden vanilla cupcakes with two layers: the bottom layer is a soft, pale yellow sponge cake wrapped in white paper liners and the top layer is thick, white buttercream frosting piped in a spiral pattern that peaks in the center. Behind them, there is a white ramekin filled with a dark red jam, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and keep them refrigerated after filling and frosting. Allow them to come to room temperature before serving for the best taste and texture.

What if I don’t have cake flour?

If cake flour isn’t available, you can substitute it by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. Sift the mixture before using to mimic the lighter texture of cake flour.