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–+ servings
Almond Wedding Cake Cupcakes

Almond Wedding Cake Cupcakes with a Raspberry Twist

Delight in these Almond Wedding Cake Cupcakes with Raspberry Filling, perfect for celebrations and sweet escapes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Swap with gluten-free flour for a gluten-free treat.
  • 2 cups Granulated Sugar Coconut sugar is a great substitute.
  • 1 cup Unsalted Butter Coconut oil for dairy-free version.
  • 4 Large Eggs Unsweetened applesauce (1/4 cup per egg) for egg-free.
  • 1 teaspoon Almond Extract Vanilla extract can be used as an alternative.
  • 1 teaspoon Vanilla Extract Optional if only almond extract is preferred.
  • 2 teaspoons Baking Powder Ensure freshness for optimal results.
  • 1/2 teaspoon Salt Optional but recommended.
  • 1 cup Whole Milk Almond or oat milk for lactose-free option.
For the Raspberry Filling
  • 1 cup Raspberry Preserves Any fruit preserve can also work.
For the Frosting
  • 1 batch Buttercream Frosting Try cream cheese frosting for a tangy twist.
  • Fresh Raspberries Optional for garnish.

Equipment

  • muffin tin
  • Electric Mixer
  • mixing bowls
  • whisk
  • knife or cupcake corer

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Beat together 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add 4 large eggs one at a time, mixing well after each, then add 1 teaspoon of almond extract and 1 teaspoon of vanilla extract.
  4. In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
  5. Gradually add the dry mixture to the wet ingredients, alternating with 1 cup of whole milk.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 20-25 minutes until lightly golden and a toothpick comes out clean.
  8. Cool the cupcakes in the pan for about 10 minutes, then transfer to a wire rack.
  9. Warm 1 cup of raspberry preserves in a small saucepan until smooth and pourable.
  10. Hollow out the center of each cooled cupcake carefully.
  11. Fill the hollowed centers with the warm raspberry filling generously.
  12. Top each filled cupcake with buttercream frosting and garnish with fresh raspberries if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 20gVitamin A: 150IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For best results, use room temperature butter and avoid over-mixing the batter. Store in an airtight container for freshness.

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