Almond Wedding Cake Cupcakes with Raspberry Filling

Name: Almond Wedding Cake Cupcakes with Raspberry Filling
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup sugar; 1 ½ teaspoons baking powder; ½ teaspoon salt; ¼ teaspoon almond extract; 1/3 cup unsalted butter, softened; 2 large eggs; ½ cup milk; 1 teaspoon vanilla extract; ½ cup seedless raspberry jam; 1 tablespoon fresh lemon juice; 1 cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract; ¼ teaspoon almond extract; 2 tablespoons heavy cream; A pinch of salt

Isabella

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Almond Wedding Cake Cupcakes with Raspberry Filling a delicate almond-flavored cupcakes filled with tangy raspberry jam and topped with a creamy almond buttercream frosting—these cupcakes are a perfect treat for weddings, special occasions, or any time I want to indulge in something sweet and special!

Why You’ll Love This Recipe

These Almond Wedding Cake Cupcakes are the perfect combination of flavors and textures. The soft, almond-scented cake is enhanced by a luscious raspberry filling that adds a burst of tangy sweetness, while the almond buttercream frosting takes it to the next level with its creamy, smooth finish. The cupcakes are simple yet elegant, making them ideal for weddings or any celebration where I want to impress my guests. Plus, they’re easy to make and fun to decorate!

Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour

1 cup sugar

½ teaspoon salt

1 ½ teaspoons baking powder

¼ teaspoon almond extract

1/3 cup unsalted butter, softened

2 large eggs

½ cup milk

1 teaspoon vanilla extract

For the Raspberry Filling:

½ cup seedless raspberry jam

1 tablespoon fresh lemon juice

For the Almond Buttercream Frosting:

1 cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

¼ teaspoon almond extract

2 tablespoons heavy cream

A pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time, mixing well after each addition.

Stir in the milk, vanilla extract, and almond extract until fully combined.

Gradually add the dry ingredients to the wet ingredients, mixing 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 comes out clean. Let the cupcakes cool completely.

While the cupcakes are cooling, make the raspberry filling by mixing the raspberry jam and lemon juice in a small bowl until smooth.

Once the cupcakes are cool, use a small knife or cupcake corer to create a hole in the center of each cupcake. Fill each hole with the raspberry filling.

To make the frosting, beat the butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, almond extract, heavy cream, and a pinch of salt. Beat until fluffy and smooth.

Frost each cupcake with the almond buttercream frosting and garnish with sprinkles or additional raspberry filling if desired.

Servings and Timing

Servings: 12 cupcakes

Prep Time: 25 minutes

Cooking Time: 20 minutes

Total Time: 45 minutes

Variations

Different Fillings: If I want to switch things up, I can use other fruit jams like strawberry, blueberry, or apricot for the filling.

Cupcake Flavors: For a different flavor base, I can swap out the almond extract for vanilla extract for a more traditional flavor.

Frosting Options: If I want to make the frosting a little lighter, I can add a touch of whipped cream or use a cream cheese frosting instead.

Storage/Reheating

I can store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If I need to keep them longer, I can refrigerate them for up to a week. To reheat, I simply pop them in the microwave for 10-15 seconds for a fresh taste.

Related Recipes:

Hawaiian Wedding Cake with Whipped Cream Cheese Frosting

FAQs

How can I make the cupcakes more moist?

To make the cupcakes even more moist, I can add a tablespoon of sour cream or yogurt to the batter. This helps retain moisture and adds a bit of richness.

Can I make these cupcakes ahead of time?

Yes! I can bake the cupcakes and store them in an airtight container for up to 2 days before frosting and filling them. It’s best to fill and frost the cupcakes just before serving to keep the frosting fresh.

Can I use frozen raspberries instead of jam?

Absolutely! If I prefer fresh raspberries, I can cook them down with sugar and lemon juice to make a quick homemade filling. Just make sure the mixture is cooled before filling the cupcakes.

How can I make these cupcakes gluten-free?

To make these cupcakes gluten-free, I can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to use a blend that works for baking to get the best texture.

Can I freeze these cupcakes?

Yes, I can freeze the cupcakes without frosting or filling. Wrap them individually in plastic wrap and store them in a freezer bag for up to 2 months. When ready to serve, let them thaw at room temperature and then fill and frost as usual.

Conclusion

These Almond Wedding Cake Cupcakes with Raspberry Filling are a delightful treat that combines the best of almond and raspberry flavors in a cute, bite-sized package. Whether I’m preparing for a wedding, special occasion, or just a simple celebration, these cupcakes are sure to be a hit. With their delicate texture and sweet frosting, they make for an elegant dessert that’s both easy to make and beautiful to serve.

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