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Incredible Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

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★★★★★

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.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt; set aside for combining later.
  3. 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.
  4. Add Eggs: Add eggs one at a time, mixing well after each addition to ensure even incorporation, scraping down the bowl as needed.
  5. Add Extracts: Beat in almond and vanilla extracts until combined, adding fragrant flavor to the batter.
  6. 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.
  7. Fill Pan: Divide batter evenly into the muffin cups, filling each about two-thirds full for proper rise and shape.
  8. Bake Cupcakes: Bake for 18-22 minutes until a wooden skewer inserted in the center comes out clean, indicating doneness.
  9. 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.
  10. Prepare Raspberry Filling: Combine raspberries, granulated sugar, and water in a small saucepan over medium heat; bring to simmer.
  11. Cook Filling: Simmer for 5-7 minutes, mashing raspberries gently to break them down, creating sauce.
  12. Make Cornstarch Slurry: Whisk cornstarch with 1 tablespoon cold water in a small bowl until smooth.
  13. Thicken Filling: Stir slurry into raspberry mixture, cook for 1-2 more minutes until thick like jam.
  14. Cool Filling: Remove from heat and cool raspberry filling in a bowl fully before use to prevent melting frosting.
  15. Core Cupcakes: When cupcakes are cool, remove center using a paring knife or cupcake corer to create a cavity for filling.
  16. Fill Cupcakes: Spoon 1-2 teaspoons of raspberry filling into each cupcake cavity, adding fruity sweetness inside.
  17. Frost Cupcakes: Pipe or spread almond buttercream or cream cheese frosting generously on each filled cupcake for a creamy finish.
  18. 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

Find it online: https://messykitchenmagic.com/incredible-almond-wedding-cake-cupcakes-with-raspberry-filling-recipe/