Almond Wedding Cake Cupcakes with Raspberry Filling are a delightful treat that beautifully combines the rich, nutty flavor of almonds with the tart sweetness of raspberries. These cupcakes are not just a feast for the eyes; they are a sensory experience that will transport you to a dreamy wedding celebration. Whether you’re making them for a special occasion or simply want to enjoy a comforting treat at home, these cupcakes will become a beloved addition to your baking repertoire. This easy-to-follow recipe makes it simple to create an impressive dessert that will leave your friends and family asking for seconds.

Why You’ll Love This Recipe

This Almond Wedding Cake Cupcakes recipe is a winner for many reasons! First and foremost, the prep time is minimal, allowing you to whip up a batch in under an hour. The ingredients are straightforward, and the steps are simple to follow, making it perfect for novice bakers. These crowd-pleasers are not only gorgeous to look at, but the combination of the moist almond-flavored cupcakes with the tangy raspberry filling creates a harmonious flavor profile that appeals to a wide variety of palates. Plus, they are versatile enough for weddings, parties, or cozy gatherings.

Ingredients

To create these enchanting Almond Wedding Cake Cupcakes with Raspberry Filling, gather the following ingredients:

1 1/2 cups all-purpose flour
1 cup almond flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp almond extract
1/2 cup whole milk
1/2 cup raspberry jam
2 tbsp fresh raspberries (optional)
1/2 cup unsalted butter, softened (for frosting)
3 cups powdered sugar
1 tsp vanilla extract (for frosting)
1-2 tbsp milk (for frosting)

Each ingredient plays a crucial role in crafting these delectable cupcakes. The almond flour adds a nutty richness that perfectly complements the creamy buttery texture, while the raspberry jam infuses a pop of fruity sweetness that is simply irresistible. This combination makes for a delightful treat that is sure to impress.

Step-by-Step Directions

Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. In another large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts. Gradually add the dry ingredients into the wet mixture, alternating with the whole milk. Mix until the batter is smooth. Divide the batter evenly between the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
While the cupcakes cool, gently heat the raspberry jam in a small saucepan until it’s warmed and thinned out. If using fresh raspberries, mash them and mix them into the jam for an extra burst of raspberry flavor.
Once the cupcakes have cooled, use a small knife or cupcake corer to remove the center of each cupcake. Spoon a little raspberry jam into the center of each cupcake, filling it generously.
For the buttercream frosting, beat the softened butter until it is soft and creamy. Gradually add in the powdered sugar, one cup at a time, until smooth and fluffy. Mix in the vanilla extract, adding a tablespoon or two of milk to reach your desired frosting consistency.
Frost the cupcakes with the buttercream using a piping bag or a spatula, creating beautiful swirls on top. Enjoy your Almond Wedding Cake Cupcakes with Raspberry Filling!

Tips & Tricks

To elevate your Almond Wedding Cake Cupcakes, consider these expert tips! First, be sure to cream the butter and sugar thoroughly to achieve that light, fluffy texture. When incorporating the dry and wet ingredients, alternate between the two to avoid overmixing, which keeps the cupcakes tender. If you want an extra layer of flavor, you can add a hint of lemon zest to the frosting. For presentation, topping each cupcake with a fresh raspberry or a sprinkle of slivered almonds will make them look even more charming and inviting.

Serving Suggestions & Pairings

These Almond Wedding Cake Cupcakes are versatile and can be served on various occasions. They are perfect for bridal showers, weddings, or garden parties where elegance is essential. Pair them with a refreshing cup of tea or coffee for an afternoon treat, or enjoy them with a scoop of vanilla ice cream for a delightful dessert option. The bright flavors of the raspberry filling make them a wonderful choice for spring and summer gatherings as well.

Nutritional Information

A single Almond Wedding Cake Cupcake with Raspberry Filling contains approximately 250 calories, with the following nutritional breakdown: 12g fat, 36g carbohydrates, and 3g protein. While these cupcakes do indulge a sweet tooth, they also provide a nice balance when enjoyed in moderation alongside a healthy diet.

Storing Tips & Variations

To store your Almond Wedding Cake Cupcakes, place them in an airtight container at room temperature for up to three days. If you’d like to keep them longer, consider refrigerating them for up to a week. You can also freeze the unfilled cupcakes for up to three months. For variations, feel free to experiment with different fruit fillings like lemon curd or blueberry jam. You can also swap out the frosting for a cream cheese or whipped cream topping for a fun twist!

Conclusion

You simply must try these Almond Wedding Cake Cupcakes with Raspberry Filling! This easy recipe allows anyone to bake stunning cupcakes that taste as good as they look, bringing happiness to any gathering. Once you take that first bite, you will be swept away by the charming blend of almond and raspberry flavors! Don’t forget to share your experience and let us know how your cupcakes turned out!

FAQs

Can I use other types of flour in place of all-purpose flour?
You can substitute a gluten-free all-purpose flour blend in place of regular flour, but make sure it’s designed for baking purposes to ensure similar texture and flavor.
How can I enhance the raspberry flavor in the filling?
Heating the raspberry jam and mixing in fresh raspberries is a great way to amplify the flavor. You might also consider adding a splash of raspberry extract.
Can I use salted butter in this recipe?
For the best results, it’s recommended to use unsalted butter to control the salt content in the recipe.
How long do these cupcakes last after baking?
These cupcakes can last up to three days at room temperature in an airtight container and up to a week in the refrigerator.
Is it possible to make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day ahead and fill them just before serving. This ensures they remain fresh and moist for your guests.

Almond Wedding Cake Cupcakes with Raspberry Filling

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: eliana-quinn
Total Time: 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delightful cupcakes combining the rich flavor of almonds with tart raspberry filling, perfect for special occasions.

Instructions

Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Whisk together the all-purpose flour, almond flour, baking powder, and salt in a bowl.
Cream together the softened butter and granulated sugar in another large bowl until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla and almond extracts.
Gradually add the dry ingredients into the wet mixture, alternating with the whole milk.
Mix until the batter is smooth.
Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
While the cupcakes cool, gently heat the raspberry jam in a small saucepan until it’s warmed and thinned out.
If using fresh raspberries, mash them and mix them into the jam.
Once the cupcakes have cooled, use a small knife or cupcake corer to remove the center of each cupcake.
Spoon a little raspberry jam into the center of each cupcake, filling it generously.
For the buttercream frosting, beat the softened butter until it is creamy.
Gradually add in the powdered sugar until smooth and fluffy.
Mix in the vanilla extract, adding a tablespoon or two of milk to reach desired consistency.
Frost the cupcakes with the buttercream, creating beautiful swirls on top.

Notes

Consider creaming the butter and sugar thoroughly and alternating dry and wet ingredients to keep cupcakes tender. Top with fresh raspberries or slivered almonds for presentation.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American