Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Incredible Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

★★★★★

4.9 from 78 reviews
  • Author: Luna
  • Total Time: 57 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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)

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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