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Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

★★★★★

4.7 from 82 reviews
  • Author: lilan
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x

Description

These Almond Wedding Cake Cupcakes with Raspberry Filling offer a tender almond-flavored cake base paired with a sweet and tangy raspberry preserve center, all topped with a luscious almond buttercream frosting. Perfect for weddings, special occasions, or elegant treats that impress with both flavor and presentation.

Ingredients

Scale

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

Filling

  • 1/2 cup raspberry preserves

Frosting

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

Instructions

  1. Prepare the egg white mixture: In a small bowl, whisk together the 3 egg whites, 1 tablespoon almond extract, and 2 tablespoons buttermilk until combined. Set aside to integrate the flavors.
  2. Mix cake batter: In a mixing bowl, beat the softened 6 tablespoons butter with 3/4 cup plus 2 tablespoons sugar for 2-3 minutes on medium speed until light and fluffy. In a separate bowl, whisk together 1 1/4 cups cake flour, 1/2 tablespoon baking powder, and 1/4 teaspoon kosher salt. Gradually add the dry ingredients to the butter mixture and combine. Slowly beat in the egg white mixture and then the remaining buttermilk (1/3 cup minus 2 tablespoons), mixing until smooth and consistent.
  3. Bake the cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake tin with liners and fill each halfway with batter. Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Remove from 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: Place the 1/2 cup raspberry preserves into a pastry bag. Using a sharp knife, cut out a small cone or circle from the top center of each cupcake, remove the cut piece gently, and fill the cavity with raspberry preserves. Replace the cut piece back on top of the cupcake; it may sit slightly higher, which is perfect for frosting coverage.
  5. Prepare the almond frosting: In a mixer bowl, beat 1/2 cup softened butter and 1/2 cup heavy cream on medium speed for 3 minutes until creamy. Add 1 1/2 teaspoons almond extract and then gradually add 4 cups powdered sugar. Continue beating for 5 minutes until the frosting is light, fluffy, and smooth.
  6. Decorate: Using a piping bag or spatula, pipe or spread the almond frosting generously on top of each filled cupcake. Serve immediately or store in a cool place until ready to enjoy.

Notes

  • For best results, use room temperature ingredients to ensure proper consistency and rise.
  • Allow cupcakes to cool completely before filling and frosting to prevent melting.
  • Raspberry preserves can be substituted with other fruit preserves like strawberry or blackberry for variation.
  • These cupcakes are best consumed within 2-3 days if refrigerated; allow them to come to room temperature before serving.
  • To enhance almond flavor, you may toast almond slices lightly and use as garnish on the frosting.
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: almond wedding cake, cupcakes, raspberry filling, almond extract frosting, dessert, party cupcakes, elegant cupcakes

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Find it online: https://cooklilan.com/almond-wedding-cake-cupcakes-with-raspberry-filling-recipe/