Introduction

These Incredible Almond Wedding Cake Cupcakes with Raspberry Filling combine moist almond-flavored cake with a sweet-tart raspberry center. Topped with creamy frosting, they make an elegant and delightful treat for any special occasion or everyday indulgence.

Incredible Almond Wedding Cake Cupcakes with Raspberry Filling Recipe - Recipe Image

Ingredients

2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup whole milk, room temperature
1 cup fresh or frozen raspberries
1/4 cup granulated sugar (for filling)
2 tablespoons water (for filling)
2 tablespoons cornstarch
1 1/2 cups powdered sugar (for frosting)
8 ounces cream cheese, softened (optional for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 5: Beat in the almond extract and vanilla extract until just combined.
Step 6: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined after each addition. Avoid overmixing.
Step 7: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Step 8: Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 9: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: While cooling, combine raspberries, 1/4 cup granulated sugar, and 2 tablespoons water in a small saucepan over medium heat.
Step 11: Simmer, stirring occasionally, for 5-7 minutes, breaking down the raspberries with the back of a spoon.
Step 12: In a small bowl, whisk cornstarch with 1 tablespoon cold water to make a slurry.
Step 13: Pour the slurry into the raspberry mixture, stir constantly, and cook 1-2 minutes until thickened to jam-like consistency.
Step 14: Remove from heat and transfer the filling to a bowl to cool completely.
Step 15: Once cupcakes are cool, use a small knife or cupcake corer to remove a hole from the center of each cupcake.
Step 16: Spoon 1-2 teaspoons of raspberry filling into each cupcake hole.
Step 17: Pipe or spread almond buttercream or cream cheese frosting generously over each cupcake.
Step 18: Garnish with a fresh raspberry, almond sliver, or edible glitter if desired.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.
Swap the cream cheese frosting for almond buttercream for a richer almond flavor.
For a dairy-free version, substitute milk with almond milk and use dairy-free butter and cream cheese alternatives.
Fresh raspberries work best for filling, but frozen can be used if thawed and drained slightly.
For extra texture, sprinkle chopped toasted almonds on top of the frosting.

Storage

Store these cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. If storing longer, freeze unfilled cupcakes for up to 2 months and add filling and frosting after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the raspberry filling ahead of time?

Yes, the raspberry filling can be made a day in advance and stored in the refrigerator. Make sure it is completely cooled before refrigerating.

How do I prevent the cupcakes from becoming dry?

Be careful not to overbake and avoid overmixing the batter. Adding the milk alternately with the dry ingredients helps keep the cupcakes moist.

Incredible Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

Delight in these incredible Almond Wedding Cake Cupcakes filled with a luscious homemade raspberry filling. Moist almond-flavored cupcakes are crowned with creamy almond or cream cheese frosting, making them perfect for weddings, celebrations, or any special occasion.

Author: Maya
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 1 hour
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cupcakes:

2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup whole milk, room temperature

Raspberry Filling:

1 cup fresh or frozen raspberries
1/4 cup granulated sugar
2 tablespoons water
2 tablespoons cornstarch

Frosting:

1 1/2 cups powdered sugar
8 ounces cream cheese, softened (optional for frosting)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt; set aside for combining later.
Cream Butter and Sugar: Using an electric mixer on medium-high speed, cream softened butter with granulated sugar until light and fluffy, about 3-5 minutes for a smooth mixture.
Add Eggs: Add eggs one at a time, mixing well after each addition to ensure even incorporation, scraping down the bowl as needed.
Add Extracts: Beat in almond and vanilla extracts until combined, adding fragrant flavor to the batter.
Combine Wet and Dry: Gradually add the dry ingredients in three parts, alternating with milk, beginning and ending with the dry mix. Mix on low speed and avoid overmixing to keep cupcakes tender.
Fill Pan: Divide batter evenly into the muffin cups, filling each about two-thirds full for proper rise and shape.
Bake Cupcakes: Bake for 18-22 minutes until a wooden skewer inserted in the center comes out clean, indicating doneness.
Cool Cupcakes: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely for best texture before filling.
Prepare Raspberry Filling: Combine raspberries, granulated sugar, and water in a small saucepan over medium heat; bring to simmer.
Cook Filling: Simmer for 5-7 minutes, mashing raspberries gently to break them down, creating sauce.
Make Cornstarch Slurry: Whisk cornstarch with 1 tablespoon cold water in a small bowl until smooth.
Thicken Filling: Stir slurry into raspberry mixture, cook for 1-2 more minutes until thick like jam.
Cool Filling: Remove from heat and cool raspberry filling in a bowl fully before use to prevent melting frosting.
Core Cupcakes: When cupcakes are cool, remove center using a paring knife or cupcake corer to create a cavity for filling.
Fill Cupcakes: Spoon 1-2 teaspoons of raspberry filling into each cupcake cavity, adding fruity sweetness inside.
Frost Cupcakes: Pipe or spread almond buttercream or cream cheese frosting generously on each filled cupcake for a creamy finish.
Garnish: Top cupcakes with a fresh raspberry, almond slivers, or edible glitter for an elegant final touch.

Notes

Use room temperature eggs and milk to help the batter mix smoothly and rise evenly.
Be careful not to overmix batter to keep cupcakes tender and light in texture.
The raspberry filling can be made ahead and refrigerated until needed.
Customizing frosting to almond buttercream or cream cheese gives flexibility to suit taste preferences.
Fresh or frozen raspberries both work well; just thaw frozen before cooking.
For a dairy-free option, substitute butter and milk with vegan alternatives and use a plant-based frosting.

Keywords: almond wedding cake cupcakes, raspberry filling cupcakes, wedding cupcakes, almond cupcakes, cream cheese frosting, raspberry jam filling