Almond Wedding Cake Cupcakes with Raspberry Filling

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If you’re looking for a showstopping treat that’s as stunning as it is delicious, these Almond Wedding Cake Cupcakes with Raspberry Filling are your answer. Each cupcake boasts a soft, almond-scented crumb, a surprise center of tart raspberry preserves, and a swirl of rich vanilla buttercream. Topped with toasted almonds and a fresh raspberry, they offer layers of flavor in every bite.

Perfect for weddings, bridal showers, or any elegant celebration, these cupcakes bring bakery-quality flavor and texture to your kitchen. The contrast of sweet almond cake and tangy raspberry is timeless, while the silky frosting and crunchy garnish add irresistible balance. They’re beautiful on a dessert table and even better on your fork.

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Ingredients for this Almond Wedding Cake Cupcakes with Raspberry Filling

For the Cupcakes:

• 1 cup unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 4 large egg whites
• 1 tablespoon almond extract
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup whole milk

For the Filling:

• 1 cup raspberry preserves or jam (seedless preferred)

For the Frosting:

• 1 cup unsalted butter, room temperature
• 3 1/2 cups powdered sugar
• 1/4 cup heavy cream (plus more if needed)
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract

Garnish:

• Fresh raspberries
• Toasted sliced almonds

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Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and line a standard muffin tin with 12 cupcake liners. Set aside.

Step 2: Make the Cupcake Batter

In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add in the egg whites one at a time, beating well after each addition. Mix in the almond and vanilla extracts.

In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three parts, alternating with sour cream and milk. Begin and end with the dry ingredients, mixing just until combined.

Step 3: Bake the Cupcakes

Spoon the batter evenly into the prepared liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Fill the Cupcakes

Once the cupcakes are cool, use a small knife or cupcake corer to remove the centers. Fill each hollow with about 1 teaspoon of raspberry preserves. Replace the tops to cover the filling if desired.

Step 5: Make the Frosting

In a clean bowl, beat the butter until creamy. Add the powdered sugar a little at a time, mixing on low to prevent a sugar cloud. Stir in the almond and vanilla extracts, then beat in the heavy cream until the frosting is smooth and spreadable.

Step 6: Decorate

Pipe or spread the frosting on the filled cupcakes. Garnish with toasted sliced almonds and a fresh raspberry on top for an elegant finish.

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Frequently Asked Questions

What kind of raspberry preserves should I use?

Seedless raspberry preserves or jam work best for a smooth bite. Look for one that’s thick and not too runny.

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance. Fill and frost them the day you plan to serve for best texture.

Can I use a different filling?

Absolutely. Lemon curd, cherry preserves, or even chocolate ganache make great alternatives if raspberry isn’t your favorite.

How can I make the frosting less sweet?

Try adding a pinch of salt or a few tablespoons of cream cheese to tone down the sweetness without compromising texture.

What if I don’t have almond extract?

You can substitute with extra vanilla extract, though the flavor profile will be more classic vanilla than wedding cake-style.

Do I need a piping bag to frost these?

Not at all. A butter knife or offset spatula works fine. But for that signature swirl, a piping bag with a star tip adds elegance.

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