Incredible Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

Introduction

These Incredible Almond Wedding Cake Cupcakes with Raspberry Filling combine moist almond-flavored cake with a sweet, tangy raspberry center. Perfect for special occasions, they are topped with a luscious frosting that adds creamy richness.

Ingredients

• 2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 cup whole milk, room temperature
• 1 cup fresh or frozen raspberries
• 1/4 cup granulated sugar (for filling)
• 2 tablespoons water (for filling)
• 2 tablespoons cornstarch
• 1 1/2 cups powdered sugar (for frosting)
• 8 ounces cream cheese, softened (optional for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
5. Step 5: Beat in the almond extract and vanilla extract until just combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix.
7. Step 7: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Step 8: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
9. Step 9: Remove from the oven and let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
10. Step 10: While the cupcakes are cooling, combine the fresh or frozen raspberries, granulated sugar, and 2 tablespoons of water in a small saucepan over medium heat.
11. Step 11: Bring the mixture to a simmer, stirring occasionally, and cook for about 5-7 minutes, breaking down the raspberries with the back of a spoon.
12. Step 12: In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water to create a slurry.
13. Step 13: Pour the cornstarch slurry into the simmering raspberry mixture, stirring constantly. Continue to cook for another 1-2 minutes, or until the filling has thickened to a jam-like consistency.
14. Step 14: Remove from heat and transfer the raspberry filling to a small bowl to cool completely.
15. Step 15: Once the cupcakes are completely cool, use a small paring knife or a cupcake corer to carefully cut a hole out of the center of each cupcake.
16. Step 16: Spoon about 1-2 teaspoons of the cooled raspberry filling into each cored cupcake.
17. Step 17: Pipe or spread the almond buttercream or cream cheese frosting generously onto each cupcake.
18. Step 18: Garnish with a fresh raspberry, a delicate sliver of almond, or a sprinkle of edible glitter.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and even baking.
• For a dairy-free option, substitute butter and milk with plant-based alternatives.
• Try folding finely chopped toasted almonds into the batter for added texture.
• Add a drop of red food coloring to the raspberry filling for a more vibrant look.
• Swap cream cheese frosting for almond buttercream if you prefer a nutty flavor.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving, or warm gently for about 10 seconds in the microwave. Raspberry filling can be refrigerated separately for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well. Just thaw them slightly before cooking, and drain any excess liquid if needed.

How do I prevent the cupcakes from drying out?

Be careful not to overbake and store the cupcakes in an airtight container. Adding the raspberry filling also helps keep them moist and flavorful.

Incredible Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

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★★★★★

4.9 from 78 reviews

• Author: Luna
• Total Time: 57 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

These Incredible Almond Wedding Cake Cupcakes with Raspberry Filling feature a tender almond-flavored cake base filled with a luscious homemade raspberry jam and topped with a creamy almond buttercream or optional cream cheese frosting. Perfect for weddings, special occasions, or anytime you crave a delicate, elegant cupcake with a fruity surprise center and smooth, sweet frosting.

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Ingredients

Scale 1x2x3x

Cupcake Batter

• 2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 cup whole milk, room temperature

Raspberry Filling

• 1 cup fresh or frozen raspberries
• 1/4 cup granulated sugar
• 2 tablespoons water
• 2 tablespoons cornstarch
• 1 tablespoon cold water (for slurry)

Frosting

• 1 1/2 cups powdered sugar
• 8 ounces cream cheese, softened (optional for frosting)
• Almond buttercream or cream cheese frosting (amount as preferred)

Garnish

• Fresh raspberries
• Slivers of almond
• Edible glitter (optional)

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Instructions

1. Preheat the oven and prepare liners: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy release of the cupcakes.
2. Mix dry ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside for later incorporation.
3. Cream butter and sugar: Using an electric mixer on medium-high speed, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 to 5 minutes, which is key to a tender texture.
4. Add eggs: Add the eggs one at a time, mixing well after each addition to fully incorporate and create a smooth batter. Scrape down the bowl as needed to combine evenly.
5. Add extracts: Beat in almond and vanilla extracts until just combined to infuse the cake with delicate flavor.
6. Combine wet and dry ingredients: Gradually add the dry ingredients in three parts, alternating with the milk starting and ending with dry ingredients. Mix on low speed until just combined after each addition, careful not to overmix to keep the cupcakes light.
7. Fill cupcake liners: Divide the batter evenly into the muffin tins, filling each cup about two-thirds full for proper rise without overflow.
8. Bake cupcakes: Bake for 18 to 22 minutes until a wooden skewer inserted into the center comes out clean, indicating doneness.
9. Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely, which helps maintain their structure.
10. Prepare raspberry filling: In a small saucepan over medium heat, combine raspberries, granulated sugar, and 2 tablespoons water. Bring to a simmer, stirring occasionally and mashing the raspberries with a spoon for about 5 to 7 minutes.
11. Make cornstarch slurry: Whisk cornstarch with 1 tablespoon cold water in a small bowl to create a slurry for thickening the filling.
12. Thicken raspberry filling: Stir the slurry into the simmering raspberries, cooking an additional 1 to 2 minutes until the mixture thickens into a jam-like consistency.
13. Cool filling: Remove from heat and transfer the raspberry filling to a small bowl to cool completely to prevent melting the frosting later.
14. Core cupcakes: Once cool, use a paring knife or cupcake corer to carefully remove a small hole from the center of each cupcake for the filling.
15. Fill cupcakes: Spoon 1 to 2 teaspoons of cooled raspberry filling into the center of each cored cupcake, adding a fruity surprise inside.
16. Frost cupcakes: Pipe or spread almond buttercream or optional cream cheese frosting generously over each cupcake for a smooth, flavorful topping.
17. Garnish and serve: Decorate with a fresh raspberry, almond sliver, or a sprinkle of edible glitter for an elegant finish perfect for weddings or celebrations.

Notes

• Room temperature ingredients ensure proper mixing and texture.
• Do not overmix the batter to keep cupcakes light and tender.
• Using fresh raspberries is preferred, but frozen works well if thawed and drained.
• Adjust sugar in raspberry filling to taste if raspberries are very tart.
• You can substitute almond buttercream with cream cheese frosting for a tangier topping.
• Store cupcakes in an airtight container in the refrigerator if not serving immediately.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: almond cupcakes, wedding cake cupcakes, raspberry filling, almond buttercream, cream cheese frosting, elegant dessert, party cupcakes