If you’re looking for a dessert that tastes like a celebration in every bite, look no further than Almond Wedding Cake Cupcakes with Raspberry Filling. These enchanting little treats combine the soft, almond-scented richness of classic wedding cake with a burst of tangy raspberry at the center, all crowned with a cloud of luscious almond buttercream. They’re elegant enough for a special occasion, yet simple enough to whip up just because you’re craving something extraordinary.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Almond Wedding Cake Cupcakes with Raspberry Filling lies in their blend of simple pantry staples and a few flavor-packed extras. Each ingredient brings something special to the party, from tenderness and moisture to that unmistakable almond aroma that makes these cupcakes unforgettable.
- All-purpose flour: Provides the structure for cupcakes that are soft, yet sturdy enough to be filled.
- Baking powder: Lends just the right lift for perfectly domed cupcake tops.
- Salt: Enhances flavor and balances the sweetness throughout each layer.
- Unsalted butter (softened): Offers richness and that melt-in-your-mouth crumb.
- Granulated sugar: Sweetens every bite and helps the cupcakes achieve a light, fluffy texture.
- Large eggs: Bind the batter and add moisture and tenderness.
- Vanilla extract: Gives depth to both cake and frosting, marrying beautifully with almond.
- Almond extract: The magical essence that transforms this standard cupcake into a true wedding cake experience.
- Sour cream: Keeps the cupcakes extra moist and provides subtle tanginess.
- Milk: Lightens the batter and ensures a tender crumb.
- Raspberry preserves or seedless raspberry jam: Delivers that sweet-tart surprise at the cupcake’s center.
- Powdered sugar: For a billowy, smooth buttercream that’s easy to pipe or spread.
- Heavy cream or milk: Helps achieve the perfect frosting consistency—rich but not too stiff.
- Pinch of salt (for the buttercream): Rounds out the flavor of the almond icing so it’s never too sweet.
- Optional garnishes: sliced almonds, fresh raspberries: Finish your cupcakes with a touch of crunch or a pop of color for a truly festive flair.
How to Make Almond Wedding Cake Cupcakes with Raspberry Filling
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, baking powder, and salt in a medium bowl. This step ensures even distribution of the leavening agent and salt, making sure every cupcake rises beautifully and tastes perfectly balanced.
Step 2: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture turns pale and fluffy. This is what gives your cupcakes their airy texture, so don’t rush this part—let the mixer do its magic!
Step 3: Add Eggs and Extracts
One at a time, beat in the eggs until fully incorporated. Next, stir in the vanilla and almond extracts. This duo will infuse each cupcake with the flavor profile that makes Almond Wedding Cake Cupcakes with Raspberry Filling irresistibly special.
Step 4: Incorporate the Sour Cream
Mix in the sour cream, which ensures the cupcakes stay rich and tender. The batter may look a bit thick, but that’s exactly what you want for maximum moistness.
Step 5: Alternate Adding Dry Ingredients and Milk
Add the dry ingredients in stages, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Overmixing could make the cupcakes tough, so gentle folding is your friend here.
Step 6: Bake the Cupcakes
Divide the batter evenly among 12 cupcake liners, filling each about two-thirds full for perfect domes. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted comes out clean. Cool completely before moving on—the next step is totally worth the wait!
Step 7: Fill with Raspberry Preserve
Using a paring knife or a cupcake corer, carefully remove a small plug from the center of each cooled cupcake. Spoon about a teaspoon of raspberry preserves into the cavity, then replace the cake plug. This is the secret behind the sweet-tart surprise inside every Almond Wedding Cake Cupcake with Raspberry Filling.
Step 8: Whip Up the Almond Buttercream
Beat the softened butter until creamy, then gradually sift in powdered sugar. Add heavy cream (or milk), almond extract, vanilla extract, and a pinch of salt. Continue to beat until the frosting is smooth, fluffy, and ready to be piled high atop your cupcakes.
Step 9: Frost and Garnish
Pipe or generously spread the almond buttercream onto each filled cupcake. For a final touch, decorate with sliced almonds or a plump fresh raspberry—your Almond Wedding Cake Cupcakes with Raspberry Filling will look as good as they taste!
How to Serve Almond Wedding Cake Cupcakes with Raspberry Filling
Garnishes
For truly show-stopping sweets, top each cupcake with a fan of sliced almonds or a single fresh raspberry. If you’re feeling extra fancy, a light dusting of powdered sugar or a drizzle of raspberry coulis will make your Almond Wedding Cake Cupcakes with Raspberry Filling look straight out of a bakery window.
Side Dishes
These cupcakes are sublime with a cup of fragrant black tea or a crisp glass of sparkling wine. For a dessert spread, pair them alongside lemon bars, chocolate truffles, or a platter of fresh fruit—let the cupcake’s delicate almond and vibrant raspberry shine.
Creative Ways to Present
Try arranging your cupcakes on a tiered dessert stand for a festive vibe, or nestle each one in a decorative cupcake wrapper for special occasions like showers or birthdays. For a fun twist, serve them deconstructed—presentation as mini layer cakes with piped frosting and raspberry filling peeking out between cake rounds.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store Almond Wedding Cake Cupcakes with Raspberry Filling in an airtight container at room temperature for up to two days, or in the fridge for up to five. The filled cupcakes keep their moisture, but bring them to room temperature before serving for the richest flavor.
Freezing
Both unfrosted and frosted cupcakes can be frozen! To freeze, arrange the cupcakes on a tray until firm, then wrap individually and store in a freezer bag. Thaw overnight in the refrigerator for a sweet treat anytime. Hold off on garnishing with fresh raspberries until after thawing.
Reheating
If you’d like to enjoy your cupcakes warm, just zap each one in the microwave for 10–15 seconds (without frosting, if possible). The almond cake will taste freshly baked, and that center of raspberry becomes wonderfully gooey again.
FAQs
Can I use homemade raspberry filling instead of preserves?
Absolutely! A quick homemade raspberry compote or jam can be used for the filling—just make sure it’s not too runny. This can add an extra-bright, tart flavor to your Almond Wedding Cake Cupcakes with Raspberry Filling.
Can I make these cupcakes gluten free?
Yes, simply substitute a quality gluten-free all-purpose flour blend for the regular flour. Keep an eye on the texture as some blends can affect moisture, but the results are just as delicious.
What if I don’t have almond extract?
While almond extract is key to that classic wedding cake flavor, in a pinch you can use extra vanilla or experiment with a drop or two of amaretto for a slightly different, rich undertone.
How far in advance can I make the cupcakes?
You can bake the cupcakes up to a day ahead and store them unfrosted in an airtight container. Fill and frost the day of serving for best freshness and flavor.
Can I make mini cupcakes with this recipe?
Definitely! Use a mini muffin tin and reduce baking time to around 10–12 minutes. Mini Almond Wedding Cake Cupcakes with Raspberry Filling are perfect for parties or dessert platters.
Final Thoughts
There’s something irresistibly joyful about baking and sharing Almond Wedding Cake Cupcakes with Raspberry Filling. Whether you’re celebrating a special milestone or just craving a taste of something lovely, these cupcakes never disappoint. Give them a try, and let every bite bring a little extra happiness to your table!
Print
Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these elegant Almond Wedding Cake Cupcakes with a delightful raspberry filling, topped with luscious almond buttercream. Perfect for special occasions or just a sweet treat.
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons almond extract
- ½ cup sour cream
- ¼ cup milk
For the raspberry filling:
- ¾ cup raspberry preserves or seedless raspberry jam
For the almond buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- pinch of salt
Optional garnish: sliced almonds, fresh raspberries
Instructions
- Preheat oven and prepare liners: Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- Prepare cupcake batter: Whisk together flour, baking powder, and salt. Cream butter and sugar, add eggs, extracts, sour cream, and milk. Combine dry and wet ingredients, then divide batter into liners and bake.
- Fill cupcakes: Core cupcakes and fill with raspberry preserves.
- Make almond buttercream: Beat butter, add powdered sugar gradually, mix in cream, extracts, and salt. Frost cupcakes and garnish if desired.
Notes
- You can make the cupcakes a day ahead and store them unfrosted in an airtight container.
- Use almond flour for added texture, or a touch of lemon zest in the filling for brightness.
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