Name: Almond Wedding Cake Cupcakes with Raspberry Filling Bliss
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour (can be swapped with gluten-free flour for a gluten-free version); 1 cup granulated sugar (using fine granulated sugar yields better incorporation); 1/2 cup unsalted butter (can substitute margarine as a dairy-free alternative); 3 large eggs (can substitute with 1 tablespoon of apple sauce per egg); 2 teaspoons almond extract (vanilla extract works as an alternative); 1 teaspoon vanilla extract (omit for a simpler taste); 1 tablespoon baking powder (ensure it's fresh for best results); 1/2 teaspoon salt (use fine sea salt for better mixing); 1 cup whole milk (almond milk can be used for dairy-free option); 1 cup raspberry preserves (can substitute with other fruit preserves or jams); 2 cups buttercream frosting (cream cheese frosting is a tangy alternative); 1 cup fresh raspberries (optional garnish)

As I whisked together the ingredients for these stunning Almond Wedding Cake Cupcakes, the sweet aroma of almond began to fill the kitchen, instantly bringing a sense of warmth and celebration. This delightful recipe features a luscious raspberry filling that takes the classic wedding cake experience to new heights. What I adore about these cupcakes is how they are not only quick to make, perfect for those busy afternoons, but they also offer a touch of elegance that impresses friends and family alike. Whether you’re celebrating a special occasion or simply treating yourself, these cupcakes serve a delightful balance of flavors that will keep everyone coming back for more. What unique twist will you add to your batch?

Why Almond Wedding Cake Cupcakes Stand Out

Elegant Flavor Profile: These cupcakes combine rich almond flavor with a tangy raspberry filling, creating a sophisticated dessert that’s perfect for any occasion.

Time-Saving Delight: With a quick preparation time, these treats deliver elegance without the fuss. Impress your guests with minimal effort!

Crowd-Pleasing Treat: Whether at a wedding or a casual gathering, their unique blend of flavors ensures they’ll be the star of the dessert table.

Versatile Options: Feel free to customize your cupcakes! Swap out the raspberry filling for strawberry or blackberry preserves to cater to your preferences.

Perfect Pairing: Serve these with a glass of sparkling wine or a refreshing punch for an extra touch of celebration—just like you would with a classic Pink Lemonade Cake.

Almond Wedding Cake Cupcake Ingredients

For the Cupcakes
• All-purpose flour – Provides structure to the cupcakes; can be swapped with gluten-free flour for a gluten-free version.
• Granulated sugar – Adds sweetness and moisture; using fine granulated sugar yields better incorporation into the batter.
• Unsalted butter – Contributes richness and flavor; margarine can be used as a dairy-free alternative in equal parts.
• Large eggs – Binds ingredients for perfect texture; substitute with one tablespoon of apple sauce per egg if needed.
• Almond extract – Enhances the almond flavor; for a subtle twist, vanilla extract works as a delightful alternative.
• Vanilla extract – Adds depth to flavor; omit if you prefer a simpler taste to your almond wedding cake cupcakes.
• Baking powder – Essential for leavening; make sure it’s fresh to achieve light and fluffy cupcakes.
• Salt – Balances sweetness; use fine sea salt for better incorporation into the batter.
• Whole milk – Adds moisture; opt for almond milk for a dairy-free choice that complements the almond flavor.

For the Filling
• Raspberry preserves – Provides that sweet-tart surprise we love; feel free to substitute with any other fruit preserve or jam to suit your taste.

For the Frosting
• Buttercream frosting – This sweet topping decorates the cupcakes beautifully; you can try cream cheese frosting for a tangy alternative.
• Fresh raspberries – Optional garnish to add color and a burst of tartness to your cupcakes.

Step‑by‑Step Instructions for Almond Wedding Cake Cupcakes with Raspberry Filling

Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and thoroughly lining a muffin tin with cupcake liners. This will ensure your Almond Wedding Cake Cupcakes release easily after baking. Make sure the oven has reached the desired temperature before moving on to the mixing stage for optimal results.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine softened unsalted butter and granulated sugar. Using an electric mixer, beat these together until the mixture is light, fluffy, and pale in color, which should take about 3-4 minutes. This step is crucial for creating a tender texture in your cupcakes.

Step 3: Incorporate the Eggs and Extracts
Next, add in the large eggs, one at a time, blending each until fully incorporated before adding the next. Follow this by mixing in the almond extract and vanilla extract until the batter is smooth. The combination of these flavors is what will make your Almond Wedding Cake Cupcakes truly stand out.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed. This ensures that the baking powder is evenly distributed throughout the flour, allowing your cupcakes to rise beautifully as they bake. Adding dry ingredients separately helps avoid any lumps in the batter.

Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, alternating with whole milk. Begin and end with the dry ingredients, mixing until just combined. Be cautious not to overmix; a few lumps are perfectly fine. This careful blending method will keep your Almond Wedding Cake Cupcakes light and airy.

Step 6: Fill the Cupcake Liners
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. This allows ample room for the cupcakes to rise without overflowing. Use a cookie scoop for even fills and to create a uniform size for your Almond Wedding Cake Cupcakes.

Step 7: Bake to Perfection
Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes. Keep an eye on them and check for doneness by inserting a toothpick in the center; if it comes out clean, your cupcakes are ready to come out. The tops should also be lightly golden and spring back when touched.

Step 8: Cool the Cupcakes
Once baked, remove the muffin tin from the oven and allow the cupcakes to cool in the pan for about 10 minutes. Afterward, carefully transfer them to a wire rack to cool completely. This cooling process is essential before adding the raspberry filling and frosting.

Step 9: Heat the Raspberry Preserves
In a small saucepan over low heat, warm the raspberry preserves until they become smooth and easily spreadable, around 2-3 minutes. Stir frequently to prevent burning. This luscious filling will provide that delightful burst of flavor inside your Almond Wedding Cake Cupcakes.

Step 10: Hollow the Cupcakes
Using a small knife or cupcake corer, gently carve out a hollow in the center of each cooled cupcake. Be careful not to cut all the way through the bottom. Creating this space will allow you to fill each cupcake generously with the warm raspberry preserves, enhancing the flavor experience.

Step 11: Fill with Raspberry Preserves
Fill each hollow meticulously with the warm raspberry preserves, making sure not to overfill. The sweet-tart jam complements the almond flavor beautifully and adds a delightful surprise. Take your time with this step to ensure every cupcake is perfectly filled with sweetness.

Step 12: Frost and Garnish
Finally, frost the cooled cupcakes with buttercream frosting using a piping bag for a decorative touch. For an extra flair, top with fresh raspberries that add a pop of color and a hint of tartness. These finishing touches elevate your Almond Wedding Cake Cupcakes, making them a feast for both the eyes and the palate.

Expert Tips for Almond Wedding Cake Cupcakes

Don’t Overmix: Overmixing can lead to dense cupcakes. Mix just until ingredients are combined to keep them light and airy.
Room Temperature Ingredients: Ensure your butter and eggs are at room temperature to achieve better mixing and a smoother batter for your almond wedding cake cupcakes.
Cool Before Filling: Allow the cupcakes to cool completely before making hollows and filling with raspberry preserves; this prevents melting and maintains structure.
Smooth Raspberry Filling: Warm the raspberry preserves until smooth to ensure easier filling; this creates a luscious center that enhances flavor.
Garnish Thoughtfully: Use fresh raspberries as a garnish for added color and visual appeal; it’s a simple touch that elevates your cupcakes’ presentation.
Test for Doneness: Use the toothpick method to check doneness—insert it into the center of a cupcake; if it comes out clean, they’re ready!

Almond Wedding Cake Cupcakes Variations

Feel free to get creative with these delightful cupcakes and make them your own with these fun variations!

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version while maintaining that lovely structure.
Dairy-Free: Replace unsalted butter and whole milk with equal parts margarine and almond milk for a deliciously dairy-free treat that everyone can enjoy.
Fruit-Filled: Instead of raspberry, try using strawberry, cherry, or even blueberry preserves for a fabulous twist on the classic filling. Each fruit brings its own unique sweetness that pairs beautifully with almond.
Extract Alternatives: Experiment with different flavors by replacing almond extract with coconut or lemon extract, giving a refreshing twist to your cupcakes.
Frosting Swap: For a richer finish, try topping with chocolate ganache or a tangy cream cheese frosting to add another layer of flavor, just like you would with a Moist Cinnamon Cake for a unique holiday twist.
Mini Cupcake Version: Bake your mixture in mini cupcake tins for bite-sized treats. They’re perfect for wedding favors or any celebration!
Nutty Crunch: Add some crushed almonds or almond slivers to your batter for an exciting crunch, elevating the texture and enriching the almond experience.
Spicy Kick: A hint of cinnamon or nutmeg in the batter can help bring warmth and depth, reminiscent of cozy baked goods that evoke fond memories of family gatherings.

Make Ahead Options

These Almond Wedding Cake Cupcakes with Raspberry Filling are perfect for meal prep enthusiasts! You can assemble the cupcake batter up to 24 hours in advance; simply combine the wet and dry ingredients separately and refrigerate, keeping them airtight to prevent drying out. The cupcakes can be baked 3 days ahead; once cooled, store them in an airtight container at room temperature. For optimal freshness, fill them with the raspberry preserves just before serving to maintain their delightful texture and flavor. Don’t forget to frost them on the day of the event for a beautiful presentation—these time-saving tips will ensure your cupcakes are just as delicious and impressive when it’s time to celebrate!

How to Store and Freeze Almond Wedding Cake Cupcakes

Room Temperature: Store your cupcakes in an airtight container at room temperature for up to 3 days to keep them fresh and delicious.

Fridge: For longer freshness, you can refrigerate the almond wedding cake cupcakes in a covered container for up to a week. Just let them come back to room temperature before serving.

Freezer: To freeze, wrap each cooled cupcake tightly in plastic wrap and then place them in a freezer-safe bag. They can be stored for up to 3 months. When ready to enjoy, thaw in the fridge overnight.

Reheating: If desired, you can warm cupcakes in the microwave for about 10-15 seconds for a fresh-baked taste, but avoid overheating to prevent dryness.

What to Serve with Almond Wedding Cake Cupcakes with Raspberry Filling

Elevate your dessert experience by pairing these delightful cupcakes with complementary sides that enhance their flavors.

Creamy Mashed Potatoes: Their rich, buttery flavor contrasts beautifully with the sweetness of the cupcakes, providing a comforting balance that’s unexpected yet delicious.
Mixed Green Salad: A fresh salad with a light vinaigrette offers a crisp, refreshing counterpoint to the dense sweetness of the cupcakes.
Sparkling Wine: A glass of bubbly adds a festive touch, enhancing the celebration feeling these cupcakes evoke, and perfectly complements their almond flavor.
Vanilla Ice Cream: Serving a scoop alongside these cupcakes creates a delightful combination that satisfies both cake and ice cream lovers—you won’t be able to resist!
Lemon Sorbet: The tart and refreshing notes of lemon sorbet contrast nicely with the cupcakes’ sweetness, cleansing the palate in between bites.
Chocolate Ganache Tart: For the chocolate lovers, a rich tart brings a different flavor profile that pairs wonderfully with the almond and raspberry combination, creating a dessert symphony.
Festive Punch: A bright, fruity punch will invigorate the senses and add an element of celebration to your dessert table, enticing everyone to take a bite.

Almond Wedding Cake Cupcakes with Raspberry Filling Recipe FAQs

How do I choose ripe raspberries for the filling?
When selecting raspberries, look for those that are plump, even in color, and smell fragrant. Avoid any that are mushy or have dark spots all over, as these could indicate over-ripeness. Fresh raspberries enhance your filling with bright natural flavor and a lovely color that will make your Almond Wedding Cake Cupcakes shine.

What’s the best way to store the Almond Wedding Cake Cupcakes?
Store your cupcakes in an airtight container at room temperature for up to 3 days to keep them fresh. If you want them to last longer, refrigerate them in a covered container for up to a week. Always let them come back to room temperature before serving to maintain their delightful texture.

Can I freeze the Almond Wedding Cake Cupcakes?
Absolutely! To freeze, first ensure the cupcakes have cooled completely. Wrap each one individually in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw in the fridge overnight, and they’ll be ready to delight your taste buds!

What should I do if my cupcakes sink in the middle?
If your Almond Wedding Cake Cupcakes sink, it might be due to overmixing the batter or not baking them long enough. To avoid this next time, mix just until combined and use the toothpick method to check doneness: insert it into the center, and if it comes out clean, they’re ready! If you find yourself with sinking cupcakes, consider frosting them with a generous layer of buttercream—everyone will love the extra sweetness!

Are these cupcakes suitable for people with nut allergies?
Since this recipe features almond extract and might include almond milk or other nut products, it’s not suitable for those with nut allergies. For an allergen-friendly version, you can substitute almond extract with vanilla extract and avoid any nut-based ingredients altogether. This will help ensure that everyone can indulge in a delicious treat.