Description
These Almond Wedding Cake Cupcakes with Raspberry Filling are an irresistible blend of almond-scented cake, tangy raspberry jam, and creamy almond buttercream frosting. Perfect for weddings or special occasions, these cupcakes are simple to make yet look stunning on any dessert table. Enjoy a burst of flavor with each bite—ideal for those seeking an elegant, indulgent treat!
Ingredients
For the Cupcakes:
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
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
Instructions
-
Preheat 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 butter and sugar until light and fluffy.
-
Add eggs one at a time, mixing well after each addition.
-
Stir in milk, vanilla, and almond extract until fully combined.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-
Divide batter among the cupcake liners, filling each two-thirds full.
-
Bake for 18-20 minutes or until a toothpick comes out clean. Let cupcakes cool completely.
-
In a small bowl, mix raspberry jam and lemon juice for the filling.
-
Once cooled, create a hole in the center of each cupcake and fill with raspberry jam.
-
Beat butter for the frosting until smooth. Gradually add powdered sugar, vanilla, almond extract, heavy cream, and salt. Beat until fluffy.
-
Frost each cupcake with almond buttercream and garnish with sprinkles or extra raspberry filling, if desired.
Notes
You can substitute other fruit jams like strawberry or blueberry for the filling.
For a lighter frosting, consider using whipped cream or cream cheese frosting.
To keep cupcakes fresh longer, refrigerate them for up to a week or freeze for up to two months.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes, Wedding Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 290 kcal
