Description
Moist almond cupcakes filled with tart raspberry preserves and crowned with creamy vanilla-almond buttercream. These elegant cupcakes bring all the beauty of a wedding cake into a perfectly portioned treat. Ideal for bridal showers, spring brunches, or any moment that calls for a sweet celebration. With their irresistible flavor combo and stunning presentation, they’re a standout among quick breakfast treats, party-ready desserts, and Pinterest-worthy food ideas.
Ingredients
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
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Cream butter and sugar until fluffy. Beat in egg whites, then add almond and vanilla extracts.
- In a separate bowl, combine flour, baking powder, and salt. Alternate adding dry ingredients with sour cream and milk to the butter mixture. Mix until just combined.
- Divide batter among liners, filling each 2/3 full. Bake for 18-22 minutes. Cool completely.
- Core each cupcake and fill with about 1 teaspoon of raspberry preserves.
- Beat butter for frosting. Gradually mix in powdered sugar. Add extracts and cream until smooth.
- Frost cupcakes and top with toasted almonds and a fresh raspberry.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert