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
Scale
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.
