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Almond Wedding Cake Cupcakes

Almond Wedding Cake Cupcakes with Raspberry Bliss Filling

Indulge in Almond Wedding Cake Cupcakes filled with raspberry bliss, perfect for celebrations.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Use gluten-free flour as a substitute if needed.
  • 1 cup Granulated Sugar Coconut sugar can be a healthier option.
  • 1/2 cup Unsalted Butter Swap for vegetable oil for a dairy-free version.
  • 3 Large Eggs Use 1/4 cup applesauce per egg as a substitute.
  • 1 teaspoon Almond Extract Vanilla extract works as an alternative.
  • 1 teaspoon Vanilla Extract Can be omitted if desired.
  • 2 teaspoons Baking Powder Make sure it's fresh for best results.
  • 1/2 teaspoon Salt An essential ingredient for flavor enhancement.
  • 1 cup Whole Milk Almond or oat milk is a great dairy-free substitute.
For the Filling and Frosting
  • 1/2 cup Raspberry Preserves Fresh raspberries can also be used.
  • 2 cups Buttercream Frosting Can be made vegan using coconut cream.
Optional Garnish
  • Fresh Raspberries For an appealing garnish that adds a pop of color and flavor!

Equipment

  • muffin tin
  • Electric Mixer
  • mixing bowls
  • Cupcake liners
  • Spoon or scoop
  • 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. Cream together the softened unsalted butter and granulated sugar until light and fluffy.
  3. Incorporate the eggs one at a time, then mix in almond and vanilla extracts.
  4. Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
  5. Gradually mix the dry ingredients with the wet ingredients, alternating with the whole milk.
  6. Fill the cupcake liners about two-thirds full with batter.
  7. Bake for 20-25 minutes until lightly golden and a toothpick inserted comes out clean.
  8. Cool the cupcakes in the pan for about 10 minutes before transferring them to a wire rack.
  9. Warm the raspberry preserves until smooth, then let cool slightly.
  10. Hollow out the center of each cooled cupcake and fill with warm raspberry preserves.
  11. Pipe or spread frosting on top of the filled cupcakes.
  12. Garnish with fresh raspberries to enhance presentation.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

These cupcakes are perfect for any special occasion, evoking the charm of classic wedding cakes.

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