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
Scale
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
