Description
These Almond Wedding Cake Cupcakes with Raspberry Filling are the perfect elegant dessert for weddings, bridal showers, or special occasions. Moist almond cupcakes are filled with a luscious raspberry jam and topped with silky almond buttercream, delivering a romantic flavor in every bite. A delicate and beautiful twist on classic wedding cake, these raspberry-filled almond cupcakes are sure to impress.
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
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla and almond extracts.
- Mix in the sour cream and then the milk until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide batter evenly into prepared cupcake liners, filling about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Using a cupcake corer or knife, remove a small center from each cooled cupcake. Fill with about 1–2 tsp of raspberry jam.
- Prepare the frosting by beating butter until creamy. Gradually add powdered sugar, then mix in almond and vanilla extracts, salt, and cream until fluffy and spreadable.
- Pipe or spread the almond buttercream onto each cupcake. Garnish with a fresh raspberry or almond slice if desired.
Notes
- You can make the cupcakes a day ahead and store them unfilled and unfrosted.
- Use homemade raspberry compote for a more natural filling if preferred.
- To enhance elegance, decorate with edible pearls or piped rosettes.
- Almond extract is strong – measure carefully for balanced flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
