Print

Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 40 reviews

Delight in these elegant Almond Wedding Cake Cupcakes filled with luscious raspberry preserves and topped with a smooth almond buttercream frosting. Perfect for weddings, special occasions, or any time you want a moist, flavorful cupcake with a touch of fruity surprise.

Ingredients

For the Cupcakes

  • 3 egg whites, room temperature
  • ⅓ cup plus 2 tablespoons buttermilk
  • 6 tablespoons unsalted butter, softened
  • ¾ cup plus 2 tablespoons granulated sugar
  • 1 ¼ cups cake flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 tablespoon almond extract

For the Frosting

  • ½ cup unsalted butter, softened
  • ½ cup heavy cream
  • 1 ½ teaspoons almond extract
  • 4 cups powdered sugar

For the Filling

  • ½ cup raspberry preserves

Instructions

  1. Prepare Egg White Mixture: In a small bowl, whisk together the egg whites, almond extract, and 2 tablespoons of buttermilk until combined. Set aside for later use.
  2. Mix Cupcake Batter: In a mixing bowl, beat the softened butter and granulated sugar on medium speed for 2-3 minutes until creamy. Add the dry ingredients (cake flour, baking powder, kosher salt) and mix until just combined. Gradually add the egg white mixture and then the remaining buttermilk, beating until the batter is smooth and uniform.
  3. Bake the Cupcakes: Preheat the oven to 350°F (175°C). Fill cupcake liners only halfway with batter to prevent doming. Bake for 15-17 minutes until a toothpick inserted in the center comes out clean. Remove from oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  4. Fill the Cupcakes: Fill a pastry bag with raspberry preserves. Using a knife, carefully cut a small cone-shaped piece out of the top of each cupcake and remove it. Fill the hole with raspberry preserves and replace the cut cupcake piece on top; it will sit a bit higher, which is fine because it will be covered with frosting.
  5. Make the Frosting: In a mixing bowl, beat the softened butter and heavy cream for 3 minutes until creamy. Add almond extract and powdered sugar, then beat for an additional 5 minutes until the frosting is light, fluffy, and smooth.
  6. Decorate the Cupcakes: Using a piping bag or a spatula, pipe or spread the almond buttercream over each filled cupcake. Serve and enjoy!

Notes

  • Do not overfill cupcake liners; filling more than ¾ full can cause excessive doming and frosting slippage.
  • Store cupcakes covered at room temperature. If your environment is warm, refrigerate to keep the buttercream stable.

Find it online: https://deliciousyum.com/almond-wedding-cake-cupcakes-with-raspberry-filling-recipe/