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.
