Description
These almond wedding cake cupcakes are soft, fluffy, and filled with a tangy raspberry surprise. Topped with creamy almond buttercream, they are perfect for weddings, celebrations, or an elegant dessert.
Ingredients
For the Cupcakes:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large egg whites
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup whole milk
For the Raspberry Filling:
- ½ cup raspberry preserves or jam
- 1 tbsp water
For the Almond Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ tsp salt
- 1 tsp almond extract
- 3–4 tbsp heavy cream
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Prepare the dry ingredients: Whisk together flour, baking powder, and salt.
Cream butter and sugar until light and fluffy. Add egg whites, vanilla, and almond extract.
Combine dry ingredients and milk, alternating between the two, until just mixed.
Fill cupcake liners ¾ full and bake for 18-20 minutes. Cool completely.
Prepare raspberry filling: Mix raspberry preserves with water.
Core the cupcakes and fill each with raspberry filling.
Make buttercream frosting: Beat butter, powdered sugar, salt, almond extract, and heavy cream until smooth.
Frost the cupcakes using a piping bag or spatula.
Serve and enjoy these elegant cupcakes!
Notes
- For extra almond flavor, add an additional ½ teaspoon of almond extract to the batter.
- Top with fresh raspberries or sliced almonds for decoration.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American