Why You’ll Love This Recipe
These cupcakes combine all the best flavors of a wedding cake in a more manageable, single-serving size. The light almond flavor of the cake is enhanced with a fruity raspberry filling, making it both refreshing and indulgent. The addition of creamy almond buttercream frosting ties everything together for an irresistible bite. Not only are these cupcakes beautiful, but they also offer a unique balance of flavors that will make them a standout at any event.
Ingredients
For the Cupcakes: 1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon almond extract
½ teaspoon vanilla extract
½ cup whole milk
For the Raspberry Filling: 1 cup fresh or frozen raspberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
For the Almond Buttercream Frosting: 1 cup unsalted butter, softened
4 cups powdered sugar
2-3 tablespoons milk
1 teaspoon almond extract
Pinch of salt
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Add both almond and vanilla extracts, mixing to combine.
- Gradually add the dry ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely.
- For the raspberry filling, combine the raspberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally until the raspberries break down and the mixture thickens (about 5-7 minutes). Let it cool completely.
- Once the cupcakes are cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake.
- Fill each cavity with the raspberry filling, then replace the cupcake top.
- For the frosting, beat together the softened butter, powdered sugar, milk, almond extract, and a pinch of salt until smooth and fluffy.
- Pipe the almond buttercream frosting onto each cupcake, either in a swirl or a simple piped design.
- Garnish with fresh raspberries or almond slivers for extra elegance, if desired.
Enjoy these delicate, flavorful cupcakes that are sure to impress!
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 25 minutes
- Cooking Time: 18-20 minutes
- Total Time: 45 minutes
Variations
- Fruit Fillings: Swap the raspberry filling for other fruit fillings, such as strawberry, blueberry, or cherry, to suit your taste or the occasion.
- Frosting Options: You can experiment with different frostings, such as vanilla buttercream, cream cheese frosting, or even a chocolate ganache for a unique twist.
- Cupcake Decorations: For extra elegance, garnish with edible flowers, chocolate shavings, or gold leaf for a truly festive look.
Storage/Reheating
- Store the cupcakes in an airtight container at room temperature for up to 2-3 days.
- If you need to store them longer, keep them in the fridge for up to 1 week. Let them come to room temperature before serving for the best flavor and texture.
- Reheat the cupcakes slightly by microwaving them for 10-15 seconds to bring out their soft texture.
FAQs
Can I make the raspberry filling ahead of time?
Yes, you can prepare the raspberry filling up to 2-3 days in advance. Store it in an airtight container in the refrigerator until you're ready to use it.
Can I substitute the almond extract?
If you don’t have almond extract, you can substitute it with vanilla extract or hazelnut extract for a different flavor.
Can I use margarine instead of butter for the frosting?
Yes, margarine can be used, but keep in mind that it may affect the flavor and texture of the frosting. Butter provides a richer flavor and creamier consistency.
How do I keep the cupcakes from sinking in the center?
Make sure you don’t overmix the batter and only mix until just combined. Overmixing can lead to dense cupcakes that may sink in the middle.
Can I use almond flour in place of all-purpose flour?
Almond flour is not a direct substitute for all-purpose flour in this recipe. If you want to make them gluten-free, use a gluten-free all-purpose flour blend.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes for up to 3 months. Place them in an airtight container or freezer bag to prevent freezer burn. When ready to enjoy, let them thaw at room temperature before frosting.
How do I make these cupcakes more moist?
Ensure that you don’t overbake the cupcakes. Also, adding a little bit of sour cream or yogurt to the batter can help retain moisture.
Can I use frozen raspberries for the filling?
Yes, frozen raspberries work well for the filling. Just be sure to thaw and drain any excess liquid before cooking the filling.
How do I make the buttercream frosting fluffier?
To make the frosting extra fluffy, beat it for 3-5 minutes until light and airy. Adding a little more milk, if necessary, can help achieve the right consistency.
Can I use a different kind of frosting?
Absolutely! Feel free to swap out the almond buttercream frosting for a chocolate buttercream or even a whipped cream frosting, depending on your preference.
Conclusion
These Almond Wedding Cake Cupcakes with Raspberry Filling are a stunning, flavorful treat perfect for any special occasion. With their delicate almond cake, tangy raspberry filling, and rich almond buttercream frosting, they offer a delightful balance of sweetness and elegance. Whether you're celebrating a wedding or just looking for a show-stopping dessert, these cupcakes will surely impress everyone at the table.
Almond Wedding Cake Cupcakes with Raspberry Filling
These Almond Wedding Cake Cupcakes with Raspberry Filling are the perfect blend of elegance and flavor, featuring a delicate almond-infused cupcake, a luscious raspberry filling, and a smooth almond buttercream frosting. Perfect for weddings, bridal showers, or any special occasion, these cupcakes are as beautiful as they are delicious.
- Prep Time: 25 minutes
- Cook Time: 18-20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup whole milk
For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the Almond Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon almond extract
- Pinch of salt
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
- Add Eggs & Extracts: Add eggs one at a time, beating well after each. Mix in almond and vanilla extracts.
- Combine Wet & Dry Ingredients: Gradually add dry ingredients, alternating with milk, starting and ending with the flour mixture. Mix until just combined.
- Bake: Divide batter evenly among liners (about ⅔ full). Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool completely.
- Make Raspberry Filling: In a small saucepan over medium heat, cook raspberries, sugar, and lemon juice until thickened (5-7 minutes). Let cool.
- Fill Cupcakes: Use a small knife or cupcake corer to remove a section from each cupcake center. Fill with raspberry filling and replace the cupcake top.
- Make Frosting: Beat butter, powdered sugar, milk, almond extract, and salt until smooth and fluffy (3-5 minutes).
- Decorate: Pipe frosting onto cupcakes and garnish with fresh raspberries or almond slivers, if desired.
Notes
- Fruit Variations: Try strawberry, blueberry, or cherry filling for a twist.
- Frosting Alternatives: Swap almond buttercream for vanilla, cream cheese, or chocolate frosting.
- Storage: Keep in an airtight container at room temp for 2-3 days or refrigerate for up to 1 week.
