Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
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.
- 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
