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
Scale
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
