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–+ servings
Almond Wedding Cake Cupcakes with Raspberry Filling

Almond Wedding Cake Cupcakes with Raspberry Filling Bliss

Delight in these Almond Wedding Cake Cupcakes with Raspberry Filling, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 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
For the Filling
  • 1 cup raspberry preserves can substitute with other fruit preserves or jams
For the Frosting
  • 2 cups buttercream frosting cream cheese frosting is a tangy alternative
  • 1 cup fresh raspberries optional garnish

Equipment

  • Muffin tin
  • Electric Mixer
  • mixing bowls
  • piping bag
  • Cupcake liners
  • Small knife or cupcake corer
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream softened unsalted butter and granulated sugar until light and fluffy in a large mixing bowl.
  3. Add large eggs one at a time, mixing well after each addition. Then mix in almond and vanilla extracts.
  4. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients, alternating with whole milk; mix until just combined.
  6. Fill cupcake liners about two-thirds full with the batter.
  7. Bake for approximately 20-25 minutes or until a toothpick inserted comes out clean.
  8. Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Heat raspberry preserves in a small saucepan over low heat until smooth.
  10. Hollow the center of each cupcake using a small knife or cupcake corer.
  11. Fill each hollow with warm raspberry preserves.
  12. Frost cooled cupcakes with buttercream frosting and garnish with fresh raspberries if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Allow cupcakes to cool completely before filling with raspberry preserves to maintain structure.

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