Dessert

Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

ByHarry Bern October 12, 2025October 12, 2025

Introduction

These Almond Wedding Cake Cupcakes with Raspberry Filling are a delightful twist on a classic dessert. Moist almond-flavored cupcakes meet a sweet raspberry center and silky almond frosting for a celebratory treat that’s perfect for any occasion.

The image shows two yellow cupcakes, each with a single thick layer of white creamy frosting swirled neatly on top, forming a peak in the center. The cupcakes are placed on a wooden surface with a white ramekin filled with red jam blurred in the background. The cupcake liners are white and have a slightly ridged texture. The overall scene includes a white marbled texture visible in some background areas. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 egg whites, room temperature
⅓ cup plus 2 tablespoons buttermilk
6 tablespoons unsalted butter, softened
¾ cup plus 2 tablespoons granulated sugar
1¼ cups cake flour
½ tablespoon baking powder
¼ teaspoon kosher salt
1 tablespoon almond extract
½ cup unsalted butter, softened (for frosting)
½ cup heavy cream
1½ teaspoons almond extract (for frosting)
4 cups powdered sugar
½ cup raspberry preserves (for filling)

Instructions

Step 1: In a small bowl, whisk together the egg whites, 1 tablespoon almond extract, and 2 tablespoons buttermilk until combined. Set aside.
Step 2: In a mixing bowl, beat 6 tablespoons softened butter and ¾ cup plus 2 tablespoons sugar on medium speed for 2–3 minutes until creamy.
Step 3: Add cake flour, baking powder, and kosher salt to the butter and sugar mixture. Mix until just combined.
Step 4: Slowly add the egg white mixture to the batter, beating to combine. Then stir in the remaining ⅓ cup buttermilk.
Step 5: Fill cupcake liners halfway with batter. Bake at 350°F (175°C) for 15–17 minutes until a toothpick comes out clean.
Step 6: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Using a knife, cut a small cone-shaped hole in the top of each cupcake and remove the cut piece. Fill the hole with raspberry preserves and replace the cupcake piece.
Step 8: For the frosting, beat ½ cup softened butter and heavy cream in a mixer for 3 minutes until smooth.
Step 9: Add 1½ teaspoons almond extract and 4 cups powdered sugar. Beat an additional 5 minutes until light and fluffy.
Step 10: Pipe or spread the frosting generously on each cupcake. Serve and enjoy!

Tips & Variations

For extra almond flavor, toast sliced almonds and sprinkle on top of the frosting before serving.
Substitute raspberry preserves with strawberry or apricot jam for a different fruity twist.
Use clear piping bags with a star tip to create elegant frosting designs for special occasions.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for best flavor. You can also freeze the unfrosted cupcakes for up to 1 month; thaw completely before filling and frosting.

How to Serve

The image shows a white cupcake cut in half on a white plate placed on a white marbled texture. The cupcake has three visible layers: the soft, light yellow sponge as the base; a dark red berry filling in the middle, which looks thick and slightly shiny; and a thick layer of creamy white frosting on the top with a smooth texture. In the background, there is also a whole cupcake with swirled white frosting on another white plate. A red and white checkered cloth is partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and lightness of the cupcakes. It’s best to follow the recipe with egg whites to maintain the delicate crumb.

How do I prevent the raspberry filling from leaking?

Cut a precise cone and fill with just enough preserves to avoid overflow. Replacing the cut piece of cupcake on top helps seal the filling inside during baking or storage.