Description
These Almond Wedding Cake Cupcakes with Raspberry Filling are elegant, moist, and bursting with almond flavor complemented by a sweet raspberry center and creamy almond frosting. Perfect for special occasions or to impress guests with a delightful, homemade treat.
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 Filling
- ½ cup Raspberry preserves
For the Frosting
- ½ cup unsalted butter, softened
- ½ cup heavy cream
- 1 ½ teaspoon almond extract
- 4 cup powdered sugar
Instructions
- Prepare egg white mixture: In a small bowl, whisk together the egg whites, 1 tablespoon almond extract, and 2 tablespoons buttermilk until combined and set aside to be incorporated into the batter later.
- Mix butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together on medium speed for 2-3 minutes until light and fluffy.
- Add dry ingredients: Gradually add the cake flour, baking powder, and kosher salt into the butter and sugar mixture, mixing until combined and smooth.
- Incorporate egg white mixture and buttermilk: Slowly mix in the prepared egg white mixture. Then add the remaining buttermilk (about 1/3 cup) gradually, beating until the batter is smooth and well combined.
- Bake the cupcakes: Preheat oven to 350°F (175°C). Line a cupcake pan with liners and fill each liner halfway with batter to prevent doming during baking. Bake for 15-17 minutes until a toothpick inserted into the center comes out clean. Remove from oven and cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare raspberry filling: Fill a pastry bag with raspberry preserves. Using a knife, carefully cut and remove a small cone-shaped piece from the top center of each cooled cupcake. Fill the cavity with raspberry preserves and replace the cut piece on top of the cupcake, even if it sits slightly higher.
- Make almond frosting: In a mixing bowl, beat the softened butter and heavy cream on medium speed for 3 minutes until creamy. Add in almond extract and gradually mix in powdered sugar. Continue beating for 5 more minutes until the frosting is light, fluffy, and can hold its shape for piping.
- Frost the cupcakes: Pipe the almond frosting onto each cupcake generously. Ensure even coverage for both flavor and appearance.
- Serve and enjoy: Your Almond Wedding Cake Cupcakes with Raspberry Filling are now ready to be served and enjoyed at your celebration or anytime you crave a delicious, elegant cupcake.
Notes
- Do not overfill the cupcake liners; filling more than 3/4 full may cause the cupcakes to dome and the frosting to slide off.
- Store cupcakes covered at room temperature to keep them fresh. If your environment is warm, refrigerate them to maintain the integrity of the buttercream frosting.
- The almond extract is key to flavor—use good quality extract for the best taste.
- Make sure the cupcakes are completely cooled before filling and frosting to prevent melting and runny frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 130 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
