Description

These Almond Wedding Cake Cupcakes with Raspberry Filling combine delicate almond-flavored cake with a luscious raspberry preserve center and a light, fluffy almond buttercream frosting. Perfect for weddings or special occasions, these cupcakes offer a moist texture and balanced sweetness with an elegant almond aroma.

Ingredients

Scale

For the Cupcakes

3 egg whites, room temperature
⅓ cup plus 2 Tablespoons buttermilk
6 Tablespoons unsalted butter, softened
¾ cup plus 2 Tablespoons granulated sugar
1 ¼ cup cake flour
½ Tablespoon baking powder
¼ teaspoon kosher salt
1 Tablespoon almond extract

For the Frosting

½ cup unsalted butter, softened
½ cup heavy cream
1 ½ teaspoon almond extract
4 cups powdered sugar

For the Filling

½ cup raspberry preserves

Instructions

Prepare Egg White Mixture: In a small bowl, whisk together the egg whites, almond extract, and 2 tablespoons of buttermilk until well combined. Set this mixture aside.
Mix Dry and Wet Ingredients: In a mixing bowl, beat the softened butter and granulated sugar on medium speed for 2 to 3 minutes until creamy and light. Add the cake flour, baking powder, and kosher salt, then mix until combined. Slowly add the egg white mixture to the batter, beating continuously. Finally, beat in the remaining buttermilk until the batter is smooth and evenly mixed.
Bake the Cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake pan with liners and fill each about halfway with the batter. Bake in the preheated oven for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Fill the Cupcakes: Fill a pastry bag with raspberry preserves. Using a small knife, carefully cut a small cone shape out of the top center of each cooled cupcake. Remove the cut-out piece and fill the cavity with the raspberry preserves. Place the cut cupcake piece back on top; it will be slightly higher, but this will be covered with frosting later. Repeat for all cupcakes.
Make the Frosting: In a mixer, beat the softened butter and heavy cream together for 3 minutes until smooth and creamy. Add the almond extract and powdered sugar, then beat for an additional 5 minutes until the frosting is light, fluffy, and spreadable.
Frost the Cupcakes: Using a piping bag or spatula, pipe or spread the almond frosting generously on top of each cupcake, covering the filled top. Serve and enjoy these elegant almond wedding cake cupcakes!

Notes

Use room temperature egg whites to ensure better mixing and volume.
Be careful not to overfill the cupcake liners to allow proper rising and prevent overflow.
To make cutting the cupcake tops easier, chill the cupcakes briefly before cutting if desired.
For extra flavor, you can add a teaspoon of vanilla extract along with almond extract to the batter.
These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
Bring cupcakes to room temperature before serving for best texture and flavor.

Prep Time: 15 minutes
Cook Time: 17 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: almond cupcakes, raspberry filled cupcakes, wedding cupcakes, almond buttercream frosting, special occasion desserts