Almond Wedding Cake Cupcakes with Raspberry Filling

Why Make This Recipe

Almond Wedding Cake Cupcakes with Raspberry Filling are perfect for any celebration! They combine the elegant flavor of almond with a delightful burst of raspberry. These cupcakes are not only stunning to look at, but they are also delicious, making them a crowd-pleaser at weddings, parties, or any special occasion.

How to Make Almond Wedding Cake Cupcakes with Raspberry Filling

Ingredients

• 3 egg whites, room temperature
• 1/3 cup plus 2 tablespoons buttermilk
• 6 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 1 cup almond flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon almond extract
• Raspberry filling (store-bought or homemade)
• Buttercream frosting (for topping)

Directions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the egg whites one at a time, mixing well after each addition.
4. Stir in the buttermilk and almond extract.
5. In another bowl, combine the almond flour, all-purpose flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fill each cupcake liner about 2/3 full with batter.
8. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cupcakes cool completely before filling each one with raspberry filling and topping with buttercream frosting.

How to Serve Almond Wedding Cake Cupcakes with Raspberry Filling

These cupcakes are best served at room temperature. You can display them on a nice cake stand for a beautiful presentation. They look lovely on dessert tables and are perfect for guests to pick up and enjoy.

How to Store Almond Wedding Cake Cupcakes with Raspberry Filling

Store the cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Before serving, allow them to come back to room temperature if they were refrigerated.

Tips to Make Almond Wedding Cake Cupcakes with Raspberry Filling

• Ensure your butter is softened to room temperature for easier mixing.
• Use fresh or frozen raspberries if you’re making the raspberry filling from scratch.
• Don’t overmix the batter; mix until just combined for fluffy cupcakes.
• If you want a stronger almond flavor, add a bit more almond extract, but be careful not to overpower the other flavors.

Variation

You can use other fruit fillings like strawberry or blueberry to change the flavor profile while keeping the almond cake base. Also, consider adding chopped nuts to the frosting for added texture.

FAQs

Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs, but the texture will be slightly different. The cupcakes may be a little denser.

What if I don’t have buttermilk?
You can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using.

Can I freeze these cupcakes?
Yes! You can freeze the cupcakes without frosting for up to three months. Just make sure to wrap them tightly before freezing.

Almond Wedding Cake Cupcakes with Raspberry Filling

These almond wedding cake cupcakes with raspberry filling are elegant and delicious, perfect for celebrations and special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

For the Cupcakes

• 3 pieces egg whites, room temperature
• 1/3 cup buttermilk, plus 2 tablespoons
• 6 tablespoons unsalted butter, softened Ensure butter is at room temperature
• 1 cup granulated sugar
• 1 cup almond flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon almond extract Add more for a stronger almond flavor if desired

For the Filling and Topping

• 1 cup raspberry filling Store-bought or homemade
• 1 cup buttercream frosting For topping

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the egg whites one at a time, mixing well after each addition.
4. Stir in the buttermilk and almond extract.
5. In another bowl, combine the almond flour, all-purpose flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fill each cupcake liner about 2/3 full with batter.

Baking

1. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
2. Let the cupcakes cool completely before filling each one with raspberry filling and topping with buttercream frosting.

Notes

These cupcakes are best served at room temperature. Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Allow to reach room temperature before serving.