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Almond Wedding Cake Cupcakes with Raspberry Filling

Almond Wedding Cake Cupcakes with Raspberry Filling
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Indulge in the joy of baking with these delightful Almond Wedding Cake Cupcakes with Raspberry Filling. Perfect for any celebration, these cupcakes blend the delicate flavor of almond with a sweet raspberry surprise that’s sure to impress your guests. Their light, fluffy texture and charming presentation make them an ideal treat for everything from birthdays to bridal showers. Easy to prepare and perfect for making ahead, you can focus on enjoying the moment while these cupcakes steal the show.

Ingredients

Scale
  • 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 cups cake flour
  • 1/2 Tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 Tablespoon almond extract
  • 1/2 cup unsalted butter (softened) for frosting
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons almond extract for frosting
  • 4 cups powdered sugar
  • 1/2 cup raspberry preserves

Instructions

  1. Preheat oven to 350°F (175°C). Line a cupcake tin with liners.
  2. In a bowl, whisk egg whites, almond extract, and buttermilk until combined.
  3. In another bowl, beat softened butter and granulated sugar until creamy. Gradually mix in dry ingredients, then add egg mixture and remaining buttermilk.
  4. Fill cupcake liners halfway and bake for 15-17 minutes or until lightly springy.
  5. Cool cupcakes completely before filling them with raspberry preserves.
  6. For frosting, beat softened butter and heavy cream until fluffy. Gradually add almond extract and powdered sugar until smooth.
  7. Pipe frosting onto cooled cupcakes as desired.

Nutrition

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