Why You’ll Love Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
These Almond Wedding Cake Cupcakes strike the perfect balance between elegance and comfort. The almond flavor is subtle yet distinct, giving a sophisticated twist to a classic cupcake. The raspberry filling adds a delightful burst of tartness that cuts through the sweetness, while the rich almond buttercream provides a silky finish. Whether you’re hosting a formal event or simply treating yourself, these cupcakes are sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
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all-purpose flour
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sugar
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baking powder
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salt
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almond extract
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unsalted butter, softened
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large eggs
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milk
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vanilla extract
For the Raspberry Filling:
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seedless raspberry jam
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fresh lemon juice
For the Almond Buttercream Frosting:
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unsalted butter, softened
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powdered sugar
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vanilla extract
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almond extract
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heavy cream
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a pinch of salt
Directions
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Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
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In a separate large bowl, cream the softened butter and sugar until light and fluffy.
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Add the eggs one at a time, mixing well after each.
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Stir in the milk, vanilla extract, and almond extract until fully combined.
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Gradually mix in the dry ingredients just until the batter comes together—do not overmix.
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Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
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Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
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While the cupcakes cool, prepare the raspberry filling by mixing raspberry jam with fresh lemon juice until smooth.
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Once cooled, core the center of each cupcake using a small knife or cupcake corer and fill with the raspberry mixture.
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For the frosting, beat the butter until smooth. Gradually add powdered sugar, vanilla and almond extracts, heavy cream, and salt. Beat until fluffy.
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Frost the filled cupcakes generously and garnish as desired.
Servings and timing
Servings: 12 cupcakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Calories: Approximately 290 kcal per cupcake
Variations
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Lemon Zest: Add lemon zest to the cupcake batter for a brighter citrus note.
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Chocolate Raspberry: Swap almond extract for a hint of cocoa and add chocolate chips for a chocolate-raspberry twist.
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Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
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Jam Options: Replace raspberry jam with strawberry, blackberry, or cherry for a different flavor profile.
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Decorations: Top with sugared raspberries, slivered almonds, or edible flowers for an elegant finish.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For best taste, allow refrigerated cupcakes to come to room temperature before serving. Frosted cupcakes can be frozen for up to 2 months—thaw overnight in the fridge before enjoying.
FAQs
How do I keep the cupcakes moist?
To maintain moisture, avoid overbaking and be sure to measure your ingredients accurately, especially the flour.
Can I make these cupcakes in advance?
Yes, you can bake the cupcakes a day ahead and store them unfrosted in an airtight container. Fill and frost the day you serve them.
What’s the best way to fill the cupcakes?
Use a cupcake corer or a small paring knife to remove a portion of the center, then spoon or pipe in the raspberry filling.
Can I use almond flour instead of all-purpose flour?
Almond flour will change the texture and structure significantly. For best results, stick with all-purpose flour or use a tested gluten-free blend.
How do I prevent the frosting from being too sweet?
Adding a pinch of salt and a bit of heavy cream balances the sweetness and improves texture.
Can I use a different type of jam?
Absolutely. Strawberry, blackberry, or apricot jam can work well. Just make sure it’s seedless and smooth.
Is it okay to use salted butter?
Yes, but omit the added pinch of salt in the frosting to avoid over-salting.
Can these be made dairy-free?
Yes. Substitute plant-based butter and milk, and use a dairy-free heavy cream alternative for the frosting.
How can I make these look more professional?
Pipe the frosting using a star tip and add decorative toppings like edible pearls, fresh berries, or custom cupcake toppers.
Will this recipe work for mini cupcakes?
Yes, reduce the baking time to 10–12 minutes and check for doneness with a toothpick.
Conclusion
Almond Wedding Cake Cupcakes with Raspberry Filling are a charming and delicious addition to any celebration. With their delicate flavor, luscious jam center, and smooth almond buttercream, they’re bound to be a crowd-pleaser. Whether you’re baking for a wedding or a weekend treat, these cupcakes deliver elegance and taste in every bite.
Almond Wedding Cake Cupcakes with Raspberry Filling
Delicate almond-flavored cupcakes filled with tangy raspberry jam, topped with sweet almond buttercream frosting—perfect for weddings or special occasions.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon almond extract
- 1/3 cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ cup seedless raspberry jam
- 1 tablespoon fresh lemon juice
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons heavy cream
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the milk, vanilla extract, and almond extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- In a small bowl, combine raspberry jam and lemon juice. Stir until smooth.
- Once the cupcakes are cool, use a small knife or cupcake corer to create a hole in the center of each cupcake. Fill each hole with the raspberry filling.
- To make the frosting, beat the butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, almond extract, heavy cream, and a pinch of salt. Beat until fluffy and smooth.
- Frost each cupcake with the almond buttercream frosting and garnish as desired.
Notes
- You can substitute raspberry jam with any fruit preserves you prefer.
- Chill the cupcakes slightly before coring to avoid crumbling.
- Use a piping bag for neat and decorative frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 28g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 55mg
