Introduction

These Almond Wedding Cake Cupcakes with Raspberry Filling are a delightful treat, combining the nutty flavor of almond with a sweet raspberry center. Perfect for special occasions or whenever you want a fancy dessert in cupcake form.

A light yellow vanilla cupcake with a smooth texture is topped with a swirl of thick, creamy white frosting that forms a small peak in the center. Behind it, two more vanilla cupcakes with the same thick white frosting are slightly out of focus. To the right, a white ramekin filled with a shiny dark red fruit jam sits on a white marbled surface. The cupcakes are resting on a wooden surface that contrasts softly with their light color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 egg whites (room temperature)
1/3 cup plus 2 tablespoons buttermilk
6 tablespoons unsalted butter (softened)
3/4 cup plus 2 tablespoons granulated sugar
1 1/4 cups cake flour
1/2 tablespoon baking powder
1/4 teaspoon kosher salt
1 tablespoon almond extract
1/2 cup unsalted butter (softened, for frosting)
1/2 cup heavy cream
1 1/2 teaspoons almond extract (for frosting)
4 cups powdered sugar
1/2 cup raspberry preserves

Instructions

Step 1: In a small bowl, whisk together the egg whites, 1 tablespoon almond extract, and 2 tablespoons buttermilk until combined. Set aside.
Step 2: In a mixing bowl, beat 6 tablespoons softened butter and 3/4 cup plus 2 tablespoons sugar on medium speed for 2-3 minutes until fluffy.
Step 3: Add the cake flour, baking powder, and kosher salt to the butter mixture and mix until combined. Slowly add the egg white mixture, then beat in the remaining 1/3 cup buttermilk until smooth.
Step 4: Line a cupcake pan with liners and fill each halfway with batter. Bake at 350°F (175°C) for 15-17 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 5: Fill a pastry bag with raspberry preserves. Using a knife, cut a small cone-shaped hole in the top of each cupcake. Remove the cut piece, fill the hole with preserves, and replace the cupcake piece (it may sit slightly higher than before).
Step 6: For the frosting, beat 1/2 cup softened butter and heavy cream together for 3 minutes. Add 1 1/2 teaspoons almond extract and powdered sugar, then beat an additional 5 minutes until light and fluffy.
Step 7: Pipe the frosting onto each cupcake and enjoy your delicious almond wedding cake cupcakes!

Tips & Variations

Use fresh egg whites at room temperature for a lighter, fluffier cake texture.
Substitute raspberry preserves with strawberry or cherry jam for a different fruit twist.
Add sliced almonds on top of the frosting for extra crunch and almond flavor.
If you prefer, use a cream cheese frosting with almond extract instead of buttercream for a tangier finish.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before filling and frosting.

How to Serve

Two pieces of soft, light yellow cake sit on a white plate, each cut to show a middle layer of dark red berry jam. The top of the cake is covered with thick, creamy white frosting that has a slightly swirled texture. The background is a white marbled surface, with part of a red and white checkered cloth visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day or two ahead. Store them cooled in an airtight container. Fill and frost them just before serving to maintain freshness.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with enough milk to equal the amount needed, then let it sit for 5 minutes before using.

Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

Print Recipe

★★★★★

4.6 from 100 reviews

Delight in these Almond Wedding Cake Cupcakes, light and fluffy with a hint of almond extract and a luscious raspberry filling. Topped with a creamy almond frosting, these cupcakes are perfect for celebrations or any special occasion.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

3 egg whites (room temperature)
1/3 cup plus 2 tablespoons buttermilk
6 tablespoons unsalted butter (softened)
3/4 cup plus 2 tablespoons granulated sugar
1 1/4 cup cake flour
1/2 tablespoon baking powder
1/4 teaspoon kosher salt
1 tablespoon almond extract

Frosting Ingredients

1/2 cup unsalted butter (softened)
1/2 cup heavy cream
1 1/2 teaspoon almond extract
4 cups powdered sugar

Filling

1/2 cup raspberry preserves

Instructions

Prepare the egg white mixture: In a small bowl, whisk together the egg whites, 1 tablespoon almond extract, and 2 tablespoons of buttermilk until combined. Set this mixture aside to incorporate later.
Mix the cake batter: In a mixing bowl, beat 6 tablespoons softened unsalted butter and the granulated sugar for 2-3 minutes on medium speed until light and fluffy. Add the cake flour, baking powder, and kosher salt, mixing until just combined. Slowly incorporate the egg white mixture. Then add the remaining buttermilk and beat until the batter is smooth.
Bake the cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake pan with liners and fill each liner halfway with batter. Bake for 15-17 minutes until a toothpick inserted comes out clean. Remove and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Fill the cupcakes with raspberry preserves: Fill a pastry bag with raspberry preserves. Using a knife, cut a small cone-shaped section out of the top of each cupcake and remove the piece. Fill the hollow with raspberry preserves and place the removed cupcake piece back on top — it will sit slightly higher, which is perfect for frosting coverage.
Prepare the almond frosting: In a mixer, beat 1/2 cup softened unsalted butter and 1/2 cup heavy cream for 3 minutes. Add 1 1/2 teaspoons almond extract and 4 cups powdered sugar. Beat for an additional 5 minutes until the frosting is light, fluffy, and spreadable.
Frost the cupcakes: Pipe or spread the almond frosting generously on top of each filled cupcake. Serve and enjoy your delightful almond wedding cake cupcakes!

Notes

Ensure egg whites are at room temperature for better incorporation and fluffier cakes.
Do not overmix the batter once the dry ingredients are added to avoid dense cupcakes.
Allow cupcakes to cool completely before filling and frosting to prevent melting.
For an extra almond kick, garnish with slivered almonds on top of the frosting if desired.

Keywords: Almond, Wedding Cake, Cupcakes, Raspberry Filling, Frosting, Dessert, Celebration