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Almond wedding cake cupcakes with raspberry filling on a decorative platter.

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.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
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.