Description

Indulge in the delightful Almond Wedding Cake Cupcakes with Raspberry Filling, a perfect treat for weddings and special occasions. These cupcakes feature a tender almond-flavored cake that bursts with sweet raspberry preserves and is crowned with a rich almond frosting. Their exquisite flavor profile and charming presentation will surely impress your guests, making them an ideal addition to any celebration. With simple ingredients and easy-to-follow steps, even novice bakers can create these elegant desserts that are as beautiful as they are delicious.

Ingredients

Scale

3 egg whites
1/3 cup + 2 tablespoons buttermilk
6 tablespoons unsalted butter
3/4 cup + 2 tablespoons granulated sugar
1 1/4 cups cake flour
1/2 tablespoon baking powder
1/4 teaspoon kosher salt
1 tablespoon almond extract
1/2 cup raspberry preserves (for filling)
For frosting: 1/2 cup unsalted butter
1/2 cup heavy cream
1 1/2 teaspoons almond extract
4 cups powdered sugar

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Instructions

Preheat your oven to 350°F and line a cupcake pan with liners.
In a small bowl, whisk egg whites, almond extract, and buttermilk until combined.
Beat softened butter and sugar in a mixing bowl until fluffy; mix in dry ingredients until just combined.
Gradually add the egg mixture and remaining buttermilk until smooth.
Fill each liner halfway with batter and bake for 15–17 minutes or until a toothpick comes out clean.
Cool cupcakes completely before cutting a small cone from the top to fill with raspberry preserves; replace the cone.
For frosting, beat together butter and cream until well combined; mix in almond extract and powdered sugar until fluffy.
Pipe frosting onto each cupcake elegantly.

Prep Time: 20 minutes
Cook Time: 17 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (50g)
Calories: 210
Sugar: 18g
Sodium: 110mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: <1g
Protein: 2g
Cholesterol: 40mg