Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
If you’re on the hunt for the ultimate treat that’s elegant, nostalgic, and downright irresistible, these Almond Wedding Cake Cupcakes with Raspberry Filling will absolutely steal the show. Each bite is a dreamy blend of tender almond cake, sweet-tart berry filling, and fluffy buttercream—perfect for weddings, showers, birthdays, or even a random Tuesday that needs a touch of magic. These cupcakes are a celebration in every sense, bringing together classic flavors and modern flair for an unforgettable dessert moment.
Ingredients You’ll Need
You don’t need a laundry list of complicated ingredients for these showstoppers—just a few quality staples that come together beautifully. Each element adds something special, from the distinct almond flavor to the tangy raspberry filling and the creamy finish on top.
- All-purpose flour: Provides a sturdy yet tender base for our cupcakes and lets the other flavors shine.
- Baking powder: The not-so-secret leavening agent gives these cupcakes lift and a fluffy crumb.
- Salt: Just a pinch balances all the sweet notes and enhances every flavor.
- Unsalted butter (softened): Adds rich flavor and creates that classic buttery texture in the cake and frosting.
- Granulated sugar: Sweetens the cupcakes without overpowering the subtle almond essence.
- Egg whites: Ensure a light, delicate cake—no yolks means pure white perfection.
- Vanilla extract: Rounds out the almond with a hint of warmth and depth.
- Almond extract: The star flavor—just a teaspoon brings big, bakery-style magic to each bite.
- Sour cream: Offers moisture and a touch of tang for a plush crumb.
- Whole milk: Smooths out the batter and keeps the cupcakes moist.
- Raspberry preserves or seedless raspberry jam: Brings a pop of tart-sweet flavor in every surprise-filled center.
- Powdered sugar: Essential for a velvety, melt-in-your-mouth buttercream finish.
- Heavy cream or milk: Helps whip the frosting into a cloud—use as needed for perfect piping.
- Pinch of salt: Keeps the buttercream from being too sweet and balances the entire cupcake.
How to Make Almond Wedding Cake Cupcakes with Raspberry Filling
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with pretty cupcake liners. Whisk together the flour, baking powder, and salt in a medium bowl—this helps distribute everything evenly, so every cupcake is light and fluffy. In a larger bowl, beat the butter and sugar together until pale and creamy, then add the egg whites one by one for maximum fluffiness. Mix in the vanilla and almond extracts, then the sour cream. Begin alternating your dry ingredients with the milk, mixing gently after each addition. You’ll end up with a smooth, glossy batter that smells irresistible already!
Step 2: Fill and Bake
Spoon the batter into your prepared liners, filling each about three-quarters full for that signature domed cupcake look. Bake for 18–20 minutes, or until a toothpick poked into the center comes out clean. Let them cool in the pan for five minutes—just enough time for the structure to set—then transfer to a wire rack to finish cooling. This rest makes the cakes moist and just right for filling and frosting.
Step 3: Create the Raspberry Surprise
Once your Almond Wedding Cake Cupcakes with Raspberry Filling are completely cool, it’s time for the fun part: the secret center! Use a sharp knife or cupcake corer to carve out a little well in each cupcake. Spoon a generous teaspoon of raspberry preserves into each cavity, then gently press a small piece of cake back on top to seal in that berry goodness. This vibrant filling creates a beautiful contrast against the almond cake and adds a burst of fruitiness in every bite.
Step 4: Make the Almond Buttercream
For an unforgettable finish, beat softened butter until creamy, then gradually add the powdered sugar. Once combined, drizzle in the almond extract, a pinch of salt, and enough cream (or milk) to reach your ideal consistency. Keep beating until you have a cloud-like, fluffy frosting that will melt beautifully on your tongue.
Step 5: Decorate and Delight
Now, let your creativity shine! Use a piping bag for bakery-style swirls, or simply spread the frosting in generous swoops. Finish these Almond Wedding Cake Cupcakes with Raspberry Filling with a garnish—fresh raspberries or flaked almonds are extra special. Stand back, snap a photo, and get ready to wow your crowd.
How to Serve Almond Wedding Cake Cupcakes with Raspberry Filling
Garnishes
Top your cupcakes with fresh raspberries, a few sliced almonds, or even delicate edible flowers for an Instagram-worthy finish. The pop of red from the berries instantly hints at the hidden surprise inside and adds a natural, elegant touch that matches the almond notes perfectly.
Side Dishes
These cupcakes pair beautifully with creamy coffee, light teas, or a bright glass of sparkling rosé if you’re celebrating. A simple fruit salad or some lemony sorbet on the side can elevate an afternoon dessert table and let the Almond Wedding Cake Cupcakes with Raspberry Filling truly shine as the star treat.
Creative Ways to Present
Try displaying your cupcakes on a tiered cake stand or nestling each one in a lacy wrapper for a timeless, bridal-inspired look. For parties, arrange them in a heart or circle on a serving platter. You can even tuck a little handwritten name tag in each for a personalized place setting—an adorable touch for showers or receptions!
Make Ahead and Storage
Storing Leftovers
Any leftover Almond Wedding Cake Cupcakes with Raspberry Filling will stay delicious for up to three days in the refrigerator in an airtight container. The cake stays moist thanks to the sour cream, and the filling and frosting hold up beautifully. Just remember to let them come to room temperature before enjoying.
Freezing
If you want to get ahead or save a few for later, these cupcakes freeze well both filled and unfrosted (for up to three months). Wrap each cupcake tightly in plastic wrap, then in foil, and store in a freezer-safe bag. Thaw in the fridge overnight, then frost and serve fresh for best results.
Reheating
Cupcakes generally don’t need reheating, but if you love that just-baked flavor, let them reach room temperature naturally. If the frosting feels a little firm from the fridge, a few minutes on the counter will bring it back to its creamy, dreamy self.
FAQs
Can I use frozen raspberries instead of preserves for the filling?
If you’d like to use fresh or frozen raspberries, cook them down with a little sugar until thick and jammy. Just be sure to strain out seeds for a smooth, elegant filling that won’t make the cupcakes soggy.
Are these Almond Wedding Cake Cupcakes with Raspberry Filling gluten-free?
As written, they contain regular flour—but a good-quality gluten-free flour blend (cup-for-cup style) works beautifully! Check your baking powder is GF, and you’re set for gluten-free guests.
What’s the best way to get a perfectly white, fluffy cake?
Stick to egg whites only (no yolks), whip the butter and sugar thoroughly, and avoid over-mixing the batter after adding the dry ingredients. This trio of tips ensures your Almond Wedding Cake Cupcakes with Raspberry Filling have that cloud-like crumb.
Can I make these cupcakes ahead of time for a party?
Absolutely! Bake and fill the cupcakes the day before, store them in the fridge, then frost day-of for maximum freshness and the prettiest swirl possible. They’re designed to be low-stress for big events!
Do I have to use almond extract, or can I substitute another flavor?
Almond extract gives these cupcakes their wedding cake charm, but you can swap in extra vanilla for a simpler flavor or try hazelnut or lemon extract for a twist. Just know you’ll miss that classic almond essence in the original Almond Wedding Cake Cupcakes with Raspberry Filling.
Final Thoughts
Whether it’s for a joyful wedding, a cozy afternoon tea, or whenever you want a taste of celebration, these Almond Wedding Cake Cupcakes with Raspberry Filling deliver on every level. They’re sweet, stunning, and bursting with flavor in every bite—give them a try and watch everyone light up with delight!
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Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight your guests with these elegant Almond Wedding Cake Cupcakes filled with sweet raspberry preserves and topped with a luscious almond buttercream frosting. Perfect for special occasions or a delightful treat any day!
Ingredients
For the cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup sour cream
- ½ cup whole milk
For the raspberry filling:
- ¾ cup raspberry preserves or seedless raspberry jam
For the almond buttercream frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1½ teaspoons almond extract
- 2–3 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with 12 paper cupcake liners.
- Prepare the cupcakes: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar, add egg whites and extracts, then mix in sour cream and milk. Fill cupcake liners and bake for 18–20 minutes.
- Fill the cupcakes: Core cupcakes, fill with raspberry preserves, then replace cake piece on top.
- Make the frosting: Beat butter until smooth, add powdered sugar, almond extract, cream, and salt. Beat until fluffy.
- Decorate: Pipe or spread frosting onto filled cupcakes and decorate as desired.
Notes
- Use fresh raspberries on top for a beautiful finish.
- Cupcakes can be made a day ahead and refrigerated—bring to room temp before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 32g
- Sodium: 125mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
