Name: Almond Wedding Cake Cupcakes with Raspberry Filling
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: For the Almond Cupcakes:; 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; ½ tsp vanilla extract; 1 tsp almond extract; ½ cup sour cream; ¼ cup whole milk; For the Raspberry Filling:; ¾ cup seedless raspberry jam or preserves; 1 tbsp lemon juice (optional, to brighten the flavor); For the Almond Buttercream Frosting:; 1 cup unsalted butter, softened; 3–3 ½ cups powdered sugar; 2–3 tbsp heavy cream or milk; 1 tsp almond extract; ½ tsp vanilla extract; Pinch of salt

Why You’ll Love Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

These cupcakes strike the perfect balance of flavor and texture. The almond flavor gives them a sophisticated, bakery-quality taste, while the raspberry filling adds a refreshing fruity contrast. They look beautiful on any dessert table, and since they’re individually portioned, they’re easy to serve. Whether for a wedding or a simple family gathering, these cupcakes will always impress.

Ingredients

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

All-purpose flour
Granulated sugar
Baking powder
Salt
Unsalted butter
Eggs
Almond extract
Milk
Raspberry preserves or fresh raspberry filling
Powdered sugar
Cream cheese or butter (for frosting)
Heavy cream or milk (for frosting consistency)

Directions

Preheat your oven and line a cupcake pan with paper liners.
Whisk together the dry ingredients: flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then mix in almond extract.
Alternate adding dry ingredients and milk, mixing just until combined.
Divide batter evenly into cupcake liners and bake until a toothpick inserted comes out clean.
Let cupcakes cool completely.
Cut a small hole in the center of each cupcake and fill with raspberry preserves or filling.
Prepare the frosting by beating cream cheese or butter with powdered sugar until fluffy. Add cream or milk to reach desired consistency.
Frost the cupcakes and garnish with fresh raspberries or almond slices if desired.

Servings and timing

This recipe makes about 12 standard-sized cupcakes.
Prep time: 20 minutes
Bake time: 18–20 minutes
Cooling and decorating time: 30 minutes
Total time: about 1 hour 10 minutes

Variations

Swap raspberry filling for strawberry, blueberry, or lemon curd.
Use vanilla buttercream instead of cream cheese frosting for a different flavor.
Add a splash of amaretto liqueur to enhance the almond flavor.
Make them gluten-free by using a 1:1 gluten-free flour blend.
Turn them into mini cupcakes for bite-sized party treats.

Storage/Reheating

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. For best flavor, let them sit at room temperature for 20–30 minutes before serving. The unfrosted cupcakes can be frozen for up to 2 months; thaw before filling and frosting.

FAQs

Can I make these cupcakes in advance?

Yes, you can bake the cupcakes a day ahead, store them covered, and fill/frost before serving.

Do I need to use almond extract?

Yes, almond extract is key to the wedding cake flavor, but you can reduce the amount if you prefer a lighter taste.

Can I use fresh raspberries instead of preserves?

Yes, but it’s best to cook them down into a filling to avoid excess moisture.

What frosting works best with these cupcakes?

A cream cheese or vanilla buttercream pairs perfectly with the almond and raspberry flavors.

Can I double this recipe for a larger event?

Absolutely, just double all the ingredients and bake in multiple batches.

How do I core the cupcakes for filling?

You can use a small knife, apple corer, or piping tip to remove the center.

Can I make these without dairy?

Yes, use dairy-free butter and milk alternatives for both the batter and frosting.

Will these work as a wedding dessert table option?

Yes, they’re elegant, portioned, and easy to serve—ideal for weddings.

Can I add nuts to the batter?

Chopped almonds can be folded into the batter, though the cupcakes are light and fluffy without them.

How do I keep the cupcakes moist?

Avoid overbaking and store them properly in an airtight container.

Conclusion

Almond wedding cake cupcakes with raspberry filling are a beautiful and delicious dessert that brings elegance to any occasion. With their moist almond base, sweet-tart filling, and creamy frosting, they’re a crowd-pleaser that looks as good as it tastes. Whether you’re baking for a wedding, shower, or just because, these cupcakes are sure to become a favorite.