Dessert

Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

Bylilan Sage October 13, 2025October 13, 2025

Introduction

Delight your guests with these elegant Almond Wedding Cake Cupcakes filled with a sweet raspberry center. Soft, moist, and bursting with almond flavor, they’re perfect for special occasions or a luxurious treat at home.

The image shows a close-up of vanilla cupcakes with a smooth, creamy white frosting swirled on top in a spiral pattern ending in a small peak. The cupcake base is light golden with a soft texture visible through the white cupcake liner. The cupcakes sit on a wooden surface with a small white bowl filled with dark red jam placed nearby. The background is a white marbled texture. 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 (for cake)
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 the buttermilk until combined. Set aside.
Step 2: In a mixing bowl, beat 6 tablespoons softened butter and granulated sugar for 2–3 minutes on medium speed until creamy. Add the cake flour, baking powder, and kosher salt, mixing until combined.
Step 3: Slowly incorporate the egg white mixture into the batter. Then beat in the remaining 1/3 cup buttermilk until the batter is smooth.
Step 4: Line a muffin tin with cupcake liners and fill each about halfway with batter. Bake in a preheated 350°F oven for 15–17 minutes until a toothpick comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 5: Fill a pastry bag with raspberry preserves. Using a knife, carefully cut a small cone-shaped piece out of the top center of each cupcake. Remove the piece and fill the hole with raspberry preserves, then place the cut piece back on top, even if it sits higher than the surrounding cake.
Step 6: To make 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, then beat for an additional 5 minutes until light and fluffy.
Step 7: Pipe the almond frosting generously onto each cupcake. Serve and enjoy!

Tips & Variations

For extra moisture, brush the cupcakes with a little almond syrup before filling with preserves.
Substitute raspberry preserves with strawberry or apricot jam for different fruit flavors.
Use a serrated knife for cutting and replacing the cupcake tops to minimize crumbs.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. The frosting can be made a day ahead and kept refrigerated as well.

How to Serve

The image shows two soft, light-colored cupcakes cut in half and placed on a white plate. Each cupcake has three main layers: the bottom layer is a fluffy pale yellow cake, the middle layer is a dark red jam filling with a slightly glossy texture, and the top layer is thick, creamy white frosting with a smooth, swirled pattern. The plate sits on a white marbled surface, and a red and white checkered cloth is partially visible to one side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe specifically uses egg whites to create a lighter texture. Using whole eggs will change the texture and may make the cupcakes denser.

Can I make these cupcakes gluten-free?

You can try substituting the cake flour with a gluten-free blend designed for baking, but results may vary. Be sure to use a blend that includes xanthan gum for structure.