If you’re searching for the ultimate blend of elegance, nostalgia, and pure joy, these Almond Wedding Cake Cupcakes with Raspberry Filling will sweep you off your feet. Each cupcake bursts with delicate almond flavor, hiding a tangy-sweet surprise of raspberry jam at its center, and is crowned with a lush, cloud-like almond frosting. Whether for a celebration or an afternoon treat, this recipe transforms simple ingredients into stunning little parcels of flavor that are guaranteed to sway every guest.
Ingredients You’ll Need
The beauty of Almond Wedding Cake Cupcakes with Raspberry Filling is how a handful of classic ingredients create an unforgettable treat. Each item on this list serves a special purpose, from that pure almond aroma to the bright sparkle of raspberry in every bite.
- Unsalted butter (1 cup, softened): The foundation for both batter and frosting, delivering richness and tenderness.
- Granulated sugar (1 3/4 cups): Sweetens the cupcake and helps achieve that fluffy, light crumb.
- Large egg whites (5): Give the cakes their airy texture and pristine, wedding-white color.
- Almond extract (1 tablespoon plus 1/2 teaspoon, divided): The heart of the flavor, imparting that signature wedding cake fragrance and taste.
- Cake flour (2 1/2 cups): White and silky, cake flour delivers the softest, most tender crumb.
- Baking powder (1 tablespoon): Ensures a gentle, reliable rise for perfectly domed cupcakes.
- Salt (1/2 teaspoon): Just enough to balance and enhance all the sweet, nutty notes.
- Whole milk (1 cup): Keeps everything moist and ties the batter together.
- Seedless raspberry jam (1 cup): Brings a tart and fruity pop in the center of each cupcake.
- Unsalted butter (1 cup, for frosting): Creates a creamy base for a dreamy, smooth topping.
- Powdered sugar (4 cups): Sweetens and thickens the frosting for that classic bakery finish.
- Heavy cream (2–3 tablespoons): Makes the frosting ultra light and pipeable — add gradually!
- Fresh raspberries (optional): For a fresh burst of berry flavor and a beautiful pop of color on top.
- Sliced almonds (optional): Lend a delicate crunch and an extra almondy flourish as garnish.
How to Make Almond Wedding Cake Cupcakes with Raspberry Filling
Step 1: Prep Your Cupcake Pan and Gather Ingredients
Start by preheating your oven to 350°F (175°C) and lining a 24-cup muffin pan with cupcake liners. Set out your butter to ensure it’s soft and ready to cream. Having everything measured and at room temperature will make the process smooth and stress-free.
Step 2: Cream Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and sugar together. Mix until the combination is light, fluffy, and slightly pale — about 2 to 3 minutes. This step is essential for achieving those perfectly tender, delicate Almond Wedding Cake Cupcakes with Raspberry Filling.
Step 3: Add Egg Whites and Almond Extract
Beat in the egg whites, one at a time, scraping down the bowl as needed. Once all the whites are incorporated, blend in that glorious tablespoon of almond extract. At this stage, you’ll notice the batter developing a beautiful, subtle aroma.
Step 4: Mix Dry Ingredients and Alternate with Milk
In a separate bowl, whisk the cake flour, baking powder, and salt together so they’re evenly distributed. With the mixer on low, add the dry ingredients to the creamed mixture in thirds, alternating with the whole milk. Begin and end with the flour mixture, mixing just until each addition is incorporated. This keeps your cupcakes feather-light.
Step 5: Fill Cupcake Liners and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Slide the pan into the oven and bake for 18 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before moving to the next delicious step.
Step 6: Fill with Raspberry Jam
Once the cupcakes are cool, use a small knife or a cupcake corer to remove a small piece from the center of each cake. Fill each cavity with a spoonful of seedless raspberry jam — this is the surprise burst that makes Almond Wedding Cake Cupcakes with Raspberry Filling so irresistible.
Step 7: Make the Almond Frosting
In a clean bowl, beat the second cup of butter for the frosting until creamy. Gradually add powdered sugar, mixing on low to avoid clouds of sweetness. Pour in 2 tablespoons of heavy cream and the extra almond extract, beating on high until the frosting is light, smooth, and pipeable. Add more cream if needed for a silkier texture.
Step 8: Frost and Garnish
Pipe or generously spread the almond frosting onto each cupcake. Finish with fresh raspberries and a sprinkle of sliced almonds if you love a little color and crunch — now every bite looks and tastes celebratory!
How to Serve Almond Wedding Cake Cupcakes with Raspberry Filling
Garnishes
Add a fresh raspberry and a few sliced almonds atop each frosted cupcake for a beautiful presentation that mirrors the flavors inside. A gentle dusting of powdered sugar can create that “wedding day” vibe, making these treats look almost too pretty to eat.
Side Dishes
Serve Almond Wedding Cake Cupcakes with Raspberry Filling with a platter of fresh berries, or alongside a light scoop of vanilla bean or raspberry sorbet. For teas and parties, a crisp glass of Prosecco or sparkling water with a wedge of lemon is the perfect complement.
Creative Ways to Present
Arrange your cupcakes on a tiered stand or in baking cups that match your celebration’s color scheme for stunning visual impact. For showers or birthdays, tie satin ribbons around each cupcake wrapper, or serve on individual dessert plates with a few edible flowers for a charming, festive look.
Make Ahead and Storage
Storing Leftovers
Store your cupcakes in an airtight container at room temperature for up to two days, or refrigerate for up to four days if they’re frosted and filled. The delicate crumb and fruity center of Almond Wedding Cake Cupcakes with Raspberry Filling stay delicious as long as you keep them covered and cool.
Freezing
You can freeze the unfrosted, unfiller cupcakes in a tightly sealed bag or container for up to two months. Just thaw overnight in the fridge, then bring to room temp before filling and frosting for that fresh-baked taste every time.
Reheating
If you prefer your cupcakes slightly warm, gently heat them in the microwave (without frosting) in 10-second intervals, just until soft. Let them cool a little before filling and topping, and your Almond Wedding Cake Cupcakes with Raspberry Filling will taste as delightful as the day you baked them.
FAQs
Can I use all-purpose flour instead of cake flour?
You can substitute all-purpose flour, but your cupcakes may be slightly denser. For the gentlest, most tender crumb, cake flour remains the best choice in this recipe.
Can I make Almond Wedding Cake Cupcakes with Raspberry Filling gluten-free?
Yes! Swap the cake flour with your favorite gluten-free blend (ideally one specifically for baking cakes). Check your blend contains xanthan gum for structure, and your cupcakes will still be beautifully light.
Which kind of raspberry jam should I use for filling?
Seedless raspberry jam is wonderful for its silky texture, but if you like a bit of crunch and real-fruit texture, use a high-quality raspberry preserves or even a quick homemade compote!
Is it possible to make the frosting ahead of time?
Absolutely. Store the finished almond frosting in an airtight container in the refrigerator for up to three days. Let it soften and give it a quick whip before spreading or piping onto your cupcakes.
How do I prevent cupcakes from getting soggy after filling?
Make sure the cupcakes are completely cool before filling, and don’t overfill with jam. A little patience here keeps the centers bright and jammy without soaking the crumb.
Final Thoughts
Baking and sharing Almond Wedding Cake Cupcakes with Raspberry Filling is like giving a gift wrapped in sweetness and nostalgia. Whether you’re celebrating or simply indulging in something special, these cupcakes are destined to be beloved by all. Gather your friends, whip out the almond extract, and savor every gorgeous bite — I can’t wait for you to fall in love with this recipe!
Print
Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Almond Wedding Cake Cupcakes with Raspberry Filling are a delightful treat perfect for special occasions like weddings or bridal showers. The almond-infused cupcakes are light and moist, filled with a burst of sweet raspberry jam, and topped with a creamy almond buttercream frosting.
Ingredients
Cupcakes:
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 5 large egg whites
- 1 tablespoon almond extract
- 2 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Raspberry Filling:
- 1 cup seedless raspberry jam
Almond Buttercream Frosting:
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1/2 teaspoon almond extract
- Fresh raspberries and sliced almonds for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix Butter and Sugar: Cream together the softened butter and sugar until light and fluffy.
- Add Egg Whites and Extract: Beat in the egg whites one at a time, then mix in the almond extract.
- Combine Dry Ingredients: In a separate bowl, whisk together cake flour, baking powder, and salt.
- Combine Wet and Dry: Alternately add the dry ingredients and milk to the butter mixture, mixing just until combined.
- Bake: Divide the batter into cupcake liners and bake for 18–20 minutes until a toothpick comes out clean.
- Fill Cupcakes: Cool cupcakes, then fill each with raspberry jam.
- Make Frosting: Beat butter, add powdered sugar gradually, mix in cream and almond extract until smooth.
- Frost Cupcakes: Pipe or spread frosting onto filled cupcakes.
- Garnish: Garnish with raspberries and sliced almonds if desired.
Notes
- You can use homemade raspberry compote instead of jam for a fresher flavor.
- These cupcakes freeze well before frosting. Add a touch of vanilla extract to the frosting for extra depth.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 32 g
- Sodium: 95 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 40 mg
