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.
