Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
These Almond Wedding Cake Cupcakes with Raspberry Filling are moist, tender, and elegantly flavored with almond extract. Filled with sweet-tart raspberry preserves and topped with a fluffy almond buttercream frosting, they make a perfect treat for weddings, showers, or any special occasion.
- 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 Cake
- 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 cups powdered sugar
For the Filling
- 1/2 cup Raspberry preserves
Instructions
- Prepare Egg White Mixture: In a small bowl, whisk together the 3 egg whites, 1 tablespoon almond extract, and 2 tablespoons of buttermilk until combined, then set aside.
- Mix Cake Batter: In a mixing bowl, beat 6 tablespoons of softened unsalted butter with 3/4 cup plus 2 tablespoons granulated sugar for 2–3 minutes on medium speed until creamy. Add the dry ingredients—1 1/4 cups cake flour, 1/2 tablespoon baking powder, and 1/4 teaspoon kosher salt—and mix until combined. Slowly add in the egg white mixture, followed by the remaining 1/3 cup buttermilk, beating until smooth.
- Bake Cupcakes: Preheat oven to 350°F (175°C). Line a cupcake tin with liners and fill each about half full with batter. Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Filling: Using a knife, carefully cut out a small cone-shaped section from the top center of each cooled cupcake. Remove the cut piece and fill the hollow with raspberry preserves using a pastry bag. Replace the cut cupcake piece on top, even if it sits slightly higher.
- Make Frosting: In a mixer, beat 1/2 cup softened unsalted butter with 1/2 cup heavy cream for 3 minutes on medium speed. Add 1 1/2 teaspoons almond extract and 4 cups powdered sugar. Continue beating for an additional 5 minutes until the frosting is light and fluffy.
- Decorate Cupcakes: Pipe the almond buttercream frosting over each filled cupcake. Serve and enjoy!
Notes
- Make sure egg whites are at room temperature for better incorporation and volume.
- Use cake flour for a light and tender crumb; all-purpose flour may result in denser cupcakes.
- If raspberry preserves are too thick, warm slightly to make piping easier.
- You can substitute almond extract with vanilla extract if almond flavor is not preferred.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Almond wedding cake cupcakes, raspberry filled cupcakes, almond buttercream frosting, wedding cupcakes, almond extract cupcakes
