Print

Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
Print Recipe

★★★★★

5.1 from 22 reviews

These Almond Wedding Cake Cupcakes with Raspberry Filling are moist, delicate, and bursting with almond flavor complemented by a sweet and tangy raspberry center. Topped with a light, fluffy almond buttercream frosting, these cupcakes are elegant enough for weddings or any special occasion.

Ingredients

Scale

Cake

  • 3 egg whites (room temperature)
  • 1/3 cup plus 2 Tablespoons buttermilk
  • 6 Tablespoons unsalted butter (softened)
  • 3/4 cup plus 2 Tablespoons granulated sugar
  • 1 1/4 cup cake flour
  • 1/2 Tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 Tablespoon almond extract

Frosting

  • 1/2 cup unsalted butter (softened)
  • 1/2 cup heavy cream
  • 1 1/2 teaspoon almond extract
  • 4 cups powdered sugar

Filling

  • 1/2 cup raspberry preserves

Instructions

  1. Prepare the egg white mixture: In a small bowl, whisk together the egg whites, almond extract, and 2 tablespoons of buttermilk until just combined. Set this mixture aside for later use.
  2. Cream butter and sugar, combine dry ingredients: In a mixing bowl, beat the softened butter and granulated sugar on medium speed for 2 to 3 minutes until light and fluffy. In a separate bowl, whisk together the cake flour, baking powder, and kosher salt.
  3. Mix batter: Gradually add the dry ingredients to the butter-sugar mixture and mix until well combined. Slowly incorporate the egg white mixture into the batter, then beat in the remaining buttermilk until the batter is smooth and homogeneous.
  4. Bake cupcakes: Line a cupcake pan with liners and fill each about halfway with batter. Bake at 350°F (175°C) for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  5. Fill cupcakes: Fill a pastry bag with raspberry preserves. Using a small paring knife, cut out a cone-shaped hole from the top center of each cupcake and remove the cut piece. Fill the cavity with raspberry preserves, then place the removed piece back on top. It’s okay if the cupcake top is a bit higher as the frosting will cover it.
  6. Prepare frosting: Beat the softened butter and heavy cream in a mixer for 3 minutes until creamy. Add almond extract and powdered sugar gradually, then beat for an additional 5 minutes until the frosting is light, fluffy, and spreadable.
  7. Frost cupcakes: Using a piping bag or a spatula, frost each cupcake generously with the almond buttercream frosting. Serve and enjoy!

Notes

  • Make sure egg whites are at room temperature for better volume and texture.
  • If you don’t have buttermilk, mix 1/3 cup milk with 1 teaspoon vinegar or lemon juice and let sit for 5 minutes.
  • Store cupcakes in an airtight container in the refrigerator if not serving immediately; bring to room temperature before serving.
  • For a decorative touch, garnish cupcakes with sliced almonds or fresh raspberries.
  • You can substitute raspberry preserves with other fruit jams if desired.
  • These cupcakes freeze well without frosting; thaw before filling and frosting.

Nutrition

Keywords: Almond cupcakes, raspberry filled cupcakes, wedding cake cupcakes, almond buttercream frosting, raspberry preserves dessert

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