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Almond Wedding Cake Cupcakes with Raspberry Filling

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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.

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

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
  4. Add Eggs & Extracts: Add eggs one at a time, beating well after each. Mix in almond and vanilla extracts.
  5. Combine Wet & Dry Ingredients: Gradually add dry ingredients, alternating with milk, starting and ending with the flour mixture. Mix until just combined.
  6. 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.
  7. Make Raspberry Filling: In a small saucepan over medium heat, cook raspberries, sugar, and lemon juice until thickened (5-7 minutes). Let cool.
  8. 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.
  9. Make Frosting: Beat butter, powdered sugar, milk, almond extract, and salt until smooth and fluffy (3-5 minutes).
  10. 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.