If you have a soft spot for delicate, dreamy desserts, you’re going to fall head over heels for this Almond Wedding Cake Cupcakes with Raspberry Filling Recipe. These cupcakes capture everything lovely about a classic wedding cake but in a fun, approachable cupcake form. Picture moist almond-infused cake crowned with a luscious raspberry surprise in the center and topped with the creamiest almond buttercream frosting. Every bite is a delightful dance of flavors and textures that feels special enough for any celebration or just because you deserve a sweet treat today!
Ingredients You’ll Need
Gathering simple, quality ingredients is the first secret to nailing this recipe. Each element plays a cherished role, from the tender crumb of the almond cake to the bright tang of the raspberry filling and the velvety richness of the frosting.
- 1 ½ cups all-purpose flour: Provides the perfect structure with a light, tender crumb.
- 1 cup sugar: Sweetens the cake perfectly without overpowering the almond flavor.
- 1 ½ teaspoons baking powder: Helps the cupcakes rise beautifully and stay light.
- ½ teaspoon salt: Enhances and balances the sweetness in every bite.
- ¼ teaspoon almond extract: Infuses that unmistakable nutty aroma and flavor that defines this recipe.
- 1/3 cup unsalted butter, softened: Adds richness while keeping the texture moist and tender.
- 2 large eggs: Bind everything together and contribute to the cupcake’s airy lift.
- ½ cup milk: Adds moisture and helps the batter reach just the right consistency.
- 1 teaspoon vanilla extract: Adds warmth and depth to complement the almond.
- ½ cup seedless raspberry jam: The heart of the filling bursting with fruity tartness.
- 1 tablespoon fresh lemon juice: Brightens the raspberry filling for a fresh zip of flavor.
- 1 cup unsalted butter, softened (for frosting): Ensures the buttercream is irresistibly creamy.
- 3 cups powdered sugar: Sweetens and thickens the frosting to a perfect spreadable consistency.
- 1 teaspoon vanilla extract (for frosting): Enhances the sweet scent and flavor.
- ¼ teaspoon almond extract (for frosting): Reinforces that signature almond taste in the frosting.
- 2 tablespoons heavy cream: Makes the frosting luxuriously smooth and fluffy.
- A pinch of salt (for frosting): Balances sweetness and boosts all the other flavors.
How to Make Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This little step gets you ahead of the game and ensures your cupcakes bake evenly without sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Whisking at this stage helps evenly distribute the leavening agent so your cupcakes rise beautifully.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar until the mixture is light and fluffy. This is where the magic begins—fluffy butter creates a tender crumb and adds airiness to your cupcakes.
Step 4: Add Eggs One at a Time
Incorporate the eggs one at a time, mixing thoroughly after each addition. This gradual blend keeps the batter smooth and ensures it doesn’t curdle.
Step 5: Stir in Milk and Extracts
Add the milk, vanilla extract, and almond extract, stirring until fully combined. These ingredients bring moisture and layers of flavor that make the cupcakes utterly irresistible.
Step 6: Combine Dry and Wet Ingredients
Slowly add the dry mixture to the wet ingredients. Mix gently until just combined to keep your cupcakes tender and avoid overworking the batter.
Step 7: Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This gives the cupcakes room to rise without overflowing.
Step 8: Bake and Cool
Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before moving on to the filling—this prevents melting and keeps everything neat.
Step 9: Prepare the Raspberry Filling
In a small bowl, combine the seedless raspberry jam with fresh lemon juice. The lemon juice gives the jam a fresh lift, balancing the sweetness beautifully.
Step 10: Fill the Cupcakes
Once cooled, carefully create a small hole in the center of each cupcake and spoon in the raspberry filling. This little surprise makes each bite extra exciting.
Step 11: Make the Almond Buttercream Frosting
Beat the softened butter until smooth. Gradually add powdered sugar, vanilla extract, almond extract, heavy cream, and a pinch of salt, beating until the frosting is fluffy and spreadable. This frosting is everything you dreamed of—rich, sweet, and bursting with almond flavor.
Step 12: Frost and Garnish
Frost each cupcake generously with the almond buttercream. For a special touch, garnish with sprinkles or an extra dab of raspberry filling on top. Presentation is key for these delicate delights!
How to Serve Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
Garnishes
To elevate these cupcakes visually and flavor-wise, consider finely chopped toasted almonds or delicate edible flowers. A small fresh raspberry on top adds a pop of color and gets everyone excited to dig in.
Side Dishes
While these cupcakes can stand on their own as the star dessert, serving them alongside a light fruit salad or a cup of Earl Grey tea balances the sweetness wonderfully and makes for a charming afternoon treat.
Creative Ways to Present
Think beyond the single cupcake: arrange them on a tiered stand for an eye-catching dessert table or place each cupcake in a decorative wrapper for gifting. You can also dust a little powdered sugar or drizzle white chocolate over the top for a fancy twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Almond Wedding Cake Cupcakes with Raspberry Filling Recipe in an airtight container at room temperature for up to two days to keep them soft. For longer freshness, refrigerate them—just bring to room temperature before serving.
Freezing
You can freeze the cupcakes unfilled and unfrosted in a freezer-safe container for up to two months. When ready to enjoy, thaw overnight in the fridge, then fill and frost as usual for a freshly baked experience anytime.
Reheating
Warm the cupcakes gently in the microwave for about 10 seconds to revive that fresh-baked softness. Avoid overheating to keep the frosting from melting, and if refrigerated, allow them to come to room temperature first.
FAQs
Can I substitute almond extract if I’m allergic?
Absolutely! You can swap almond extract for vanilla extract if you have an allergy or just want a milder flavor. While it won’t have that signature almond punch, the cupcakes will still be delicious.
Is seedless raspberry jam important for the filling?
Seedless jam makes for a smoother filling that’s easier to spoon and bites more pleasant, but if you love raspberry seeds, you can use seeded jam—it’s all about your personal preference!
Can I use frozen raspberries instead of jam?
Yes! Thaw and mash fresh or frozen raspberries with a bit of sugar and lemon juice to mimic the jam. This gives you a fresher, less sweet filling with wonderful natural texture.
How long do these cupcakes last after frosting?
Once frosted, Almond Wedding Cake Cupcakes with Raspberry Filling Recipe are best enjoyed within 2-3 days when stored properly in the fridge to keep the frosting fresh and the filling juicy.
What’s the best way to pipe the frosting?
A classic large star tip works beautifully for this almond buttercream. It creates those elegant swirls that not only look stunning but also hold the frosting’s fluffiness perfectly.
Final Thoughts
There’s something truly special about the Almond Wedding Cake Cupcakes with Raspberry Filling Recipe that makes it more than just a dessert — it’s a celebration in every bite. Whether it’s for a party or a cozy treat at home, I can’t wait for you to try these cupcakes and share in the joy they bring. Trust me, once you do, these almond cake cupcakes with their raspberry heart will become a beloved classic in your recipe collection.
Print
Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Almond Wedding Cake Cupcakes with Raspberry Filling are tender, moist almond-flavored cupcakes filled with a fresh raspberry jam and lemon juice mixture, then topped with a creamy almond buttercream frosting. Perfect for special occasions, they combine classic flavors of almond and raspberry in a delightful handheld treat.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon almond extract
- 1/3 cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
Raspberry Filling
- ½ cup seedless raspberry jam
- 1 tablespoon fresh lemon juice
Almond Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons heavy cream
- A pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and sugar until the mixture is light and fluffy, which helps incorporate air for a tender cupcake.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to fully incorporate them.
- Add Wet Flavorings: Stir in the milk, vanilla extract, and almond extract until everything is fully combined, creating a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overmixing which can toughen the cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove and let cool completely in the pan.
- Prepare Raspberry Filling: In a small bowl, mix together the seedless raspberry jam and fresh lemon juice until well combined to form a tart and sweet filling.
- Fill Cupcakes: Once the cupcakes have cooled completely, create a small hole in the center of each cupcake using a knife or cupcake corer, and fill the hole with the raspberry filling mixture.
- Make Almond Buttercream: Beat the softened butter until smooth, then gradually add powdered sugar while continuing to beat. Add vanilla extract, almond extract, heavy cream, and a pinch of salt, beating until the frosting is light and fluffy.
- Frost and Garnish: Frost each cupcake generously with the almond buttercream. Optionally garnish with sprinkles or extra raspberry filling for added decoration and flavor.
Notes
- Ensure cupcakes are completely cooled before filling and frosting to prevent melting.
- Use fresh lemon juice to brighten the raspberry jam filling for extra flavor contrast.
- For a dairy-free option, substitute butter and heavy cream with plant-based alternatives.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes back to room temperature before serving for best texture and flavor.
