Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

If you’ve ever dreamed of a dessert that’s both elegant and delightfully fun to eat, these Almond Wedding Cake Cupcakes with Raspberry Filling are exactly what you need. Picture soft, moist almond-flavored cupcakes bursting with a sweet-tart raspberry center, all crowned with fluffy almond frosting that melts in your mouth. This recipe perfectly captures the essence of a classic wedding cake but in a charming, handheld form that’s perfect for celebrations big and small. The combination of almond and raspberry is timeless, making these cupcakes a sure crowd-pleaser that will have everyone asking for seconds.

Ingredients You’ll Need

Nothing beats a recipe where every ingredient plays a vital role in crafting that perfect balance of flavor and texture. This list is simple but thoughtfully chosen to bring out the best in each cupcake, from tender crumb to luscious filling and icing.

• 3 egg whites (room temperature): Adds lightness and structure without heaviness, keeping the cupcakes airy.
• 1/3 cup plus 2 Tablespoons buttermilk: Brings a subtle tang and moisture that makes the crumb tender.
• 6 Tablespoons unsalted butter (softened): Provides rich flavor and helps create a smooth batter.
• 3/4 cup plus 2 Tablespoons granulated sugar: Sweetens the cupcakes just right—enough to highlight other flavors without overwhelming.
• 1 1/4 cup cake flour: Ensures a delicate texture that’s light and soft, perfect for wedding-style cupcakes.
• 1/2 Tablespoon baking powder: The leavening agent that gives the cupcakes a gentle rise.
• 1/4 teaspoon kosher salt: Balances sweetness and enhances the almond flavor.
• 1 Tablespoon almond extract: The star flavor that makes these cupcakes uniquely delicious.
• 1/2 cup unsalted butter (softened) for frosting: The base for an ultra-creamy, dreamy frosting.
• 1/2 cup heavy cream: Adds richness and helps to achieve that light, fluffy frosting texture.
• 1 1/2 teaspoon almond extract (for frosting): Intensifies the almond aroma, making every bite fragrant.
• 4 cups powdered sugar: Sweetens and stabilizes the frosting to perfection.
• 1/2 cup Raspberry preserves: The luscious filling that adds a beautiful pop of color and fruity brightness.

How to Make Almond Wedding Cake Cupcakes with Raspberry Filling

Step 1: Prepare the Egg White Mixture

Start by whisking together the egg whites, almond extract, and 2 tablespoons of buttermilk in a small bowl until just combined. This step infuses the batter with almond flavor early on while making sure those egg whites are ready to lighten the cupcake texture.

Step 2: Cream Butter, Sugar, and Combine Dry Ingredients

In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 2 to 3 minutes until it’s light and fluffy. This is key to incorporating air, which helps give your cupcakes that tender crumb. Next, add the cake flour, baking powder, and kosher salt, then mix until everything is just combined—don’t over mix to keep the cupcakes light.

Step 3: Incorporate Egg White Mixture and Remaining Buttermilk

Gradually add the egg white mixture to the batter, blending in slowly for even distribution. Then, pour in the remaining buttermilk and beat until the batter is smooth and creamy, ready to go into the oven.

Step 4: Bake the Cupcakes

Fill cupcake liners halfway with batter—this prevents overflow and helps achieve a perfect dome. Bake at 350 degrees Fahrenheit for 15 to 17 minutes until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely; this transition prevents soggy bottoms.

Step 5: Fill with Raspberry Preserves

Once cooled, use a small knife to cut out a cone-shaped piece from the center of each cupcake. Be gentle so you can replace the top later. Fill the hollow with luscious raspberry preserves using a pastry bag or spoon, then place the cut piece of cake back on top—yes, it will sit a bit higher, but that extra height is perfect for piping frosting.

Step 6: Make and Pipe the Almond Frosting

Beat the softened butter and heavy cream together for 3 minutes until smooth and creamy. Add almond extract and powdered sugar, then beat for another 5 minutes to achieve a light and fluffy frosting. Pipe generous swirls onto each filled cupcake. The fragrance alone is worth every minute!

How to Serve Almond Wedding Cake Cupcakes with Raspberry Filling

Garnishes

These cupcakes look stunning with just their smooth almond frosting, but you can elevate their presentation by topping each one with a few fresh raspberries or a sprinkle of sliced toasted almonds. A light dusting of powdered sugar adds a romantic touch that fits the wedding theme wonderfully.

Side Dishes

Serve these cupcakes alongside a fresh fruit salad or a light, floral tea such as jasmine or chamomile. The fruity and floral notes complement the almond and raspberry beautifully, creating a harmonious flavor experience that’s both refreshing and indulgent.

Creative Ways to Present

For an unforgettable dessert table centerpiece, arrange the Almond Wedding Cake Cupcakes with Raspberry Filling on tiered stands adorned with fresh flowers or greenery. Alternatively, wrap each cupcake in delicate cellophane with a ribbon, making them perfect take-home treats for guests.

Make Ahead and Storage

Storing Leftovers

Keep leftover cupcakes in an airtight container at room temperature for up to two days. The raspberry filling may soften a little over time, but the almond flavor only deepens, making every bite just as lovely the next day.

Freezing

To freeze, place unfrosted cupcakes on a baking sheet and freeze until solid. Then wrap each one individually in plastic wrap and store them in an airtight container or freezer bag for up to three months. Freeze the frosting separately in a sealed container. When ready, thaw both and fill and frost as usual.

Reheating

To enjoy the best flavor and texture after thawing, let cupcakes come to room temperature before serving. Avoid microwaving, which can alter the delicate crumb; instead, a gentle warm-up in a low oven is ideal if you want them slightly warm.

FAQs

Can I substitute almond extract with vanilla extract?

While vanilla extract can be used, it will change the flavor profile significantly. Almond extract offers a distinct nutty and fragrant note that is vital to the character of Almond Wedding Cake Cupcakes with Raspberry Filling.

How do I prevent the raspberry preserves from leaking out?

Cut your cupcake almost like a cone and fill carefully, leaving room before the top piece is replaced. Gently pressing the top back down seals the preserves inside, especially once you frost over the filled area.

Can I make these cupcakes gluten-free?

Yes, but you’ll need a gluten-free cake flour blend that measures cup-for-cup like regular cake flour. Be sure to test baking times, as gluten-free batters sometimes require slight adjustments.

Is it okay to use frozen egg whites for this recipe?

Frozen egg whites can be used if thawed carefully, but fresh room-temperature whites provide the best volume and texture for these delicate cupcakes.

What is the best way to pipe the frosting for a professional look?

Use a large star tip and start piping from the outside edge of the cupcake, swirling inward to the center. This creates a beautiful, full swirl that highlights the almond frosting’s fluffiness.

Final Thoughts

There’s something truly special about bringing a classic wedding cake flavor into a cupcake form, and these Almond Wedding Cake Cupcakes with Raspberry Filling do just that with effortless charm. Whether you’re celebrating a special occasion or just craving a unique sweet treat, this recipe invites you to enjoy elegance and flavor with every bite. Give it a go—I promise you’ll fall in love just like I did!

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