Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

If you are searching for a delightful treat that combines elegance with irresistible flavor, look no further than this Almond Wedding Cake Cupcakes with Raspberry Filling Recipe. These cupcakes capture the delicate, nutty essence of almond cake paired with a luscious, tart raspberry filling that dances on your taste buds. Perfect for celebrations, special occasions, or simply treating yourself, these cupcakes offer a moist crumb, smooth buttercream, and bright raspberry jam for a bite that feels like a bite of happiness in every forkful.

Ingredients You’ll Need

These ingredients are beautifully simple yet essential for creating that perfect balance of flavor and texture in your Almond Wedding Cake Cupcakes with Raspberry Filling Recipe. Each element plays a starring role, from the rich almond extract that gives the cupcakes their special note to the fresh lemon juice that enhances the raspberry’s natural brightness.

• 1 ½ cups all-purpose flour: Provides the sturdy yet tender base of the cupcake crumb.
• 1 cup sugar: Sweetens the cake without overwhelming the almond flavor.
• 1 ½ teaspoons baking powder: Ensures your cupcakes rise perfectly fluffy.
• ½ teaspoon salt: Balances flavors and enhances the sweetness.
• ¼ teaspoon almond extract: Adds the characteristic almond aroma and taste.
• 1/3 cup unsalted butter, softened: Gives a luscious, moist texture to the batter.
• 2 large eggs: Help bind ingredients and add richness.
• ½ cup milk: Keeps the cupcakes tender and moist.
• 1 teaspoon vanilla extract: Complements and rounds out the flavor profile.
• ½ cup seedless raspberry jam: For the bright, fruity filling that surprises inside.
• 1 tablespoon fresh lemon juice: Lifts and balances the raspberry jam’s sweetness.
• 1 cup unsalted butter, softened (for frosting): The creamy base for the luscious almond buttercream.
• 3 cups powdered sugar: Sweetens and thickens the frosting to just the right consistency.
• 1 teaspoon vanilla extract (frosting): Enhances the flavor layers in the buttercream.
• ¼ teaspoon almond extract (frosting): Continues the delicate almond theme in the frosting.
• 2 tablespoons heavy cream: Adds silkiness and helps achieve a perfect frosting texture.
• A pinch of salt (frosting): Balances the sweetness and brings out richer flavors.

How to Make Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This essential step ensures an even bake and makes removal of cupcakes effortless.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Mixing the dry ingredients well upfront guarantees a consistent texture throughout your cupcakes.

Step 3: Cream Butter and Sugar

Using a large bowl, cream the softened butter and sugar until the mixture is light, creamy, and fluffy. This process infuses air into the batter, which is key to achieving a tender cupcake.

Step 4: Add Eggs

Add in eggs one at a time, beating well after each addition. This ensures the eggs incorporate fully without curdling, contributing to the cupcakes’ stability.

Step 5: Combine Wet Ingredients

Stir in the milk, vanilla extract, and almond extract until everything is fully combined. The almond and vanilla extracts layer flavor complexity, while the milk keeps the batter moist.

Step 6: Blend Dry and Wet Ingredients

Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Overmixing can lead to dense cupcakes, so a gentle touch here is important.

Step 7: Fill Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Even portioning helps all cupcakes cook uniformly.

Step 8: Bake and Cool

Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely before moving on to the filling step, as warm cupcakes can cause the filling to bleed.

Step 9: Prepare Raspberry Filling

In a small bowl, mix the seedless raspberry jam with fresh lemon juice to balance sweetness and add a fresh brightness to the filling.

Step 10: Core and Fill Cupcakes

Once the cupcakes are cooled, carefully create a small hole in the center of each cupcake. Spoon the raspberry jam mixture into these cavities, bringing a delightful burst of fruitiness to every bite.

Step 11: Make Almond Buttercream Frosting

Beat the softened butter until smooth and cream together with powdered sugar, vanilla extract, almond extract, heavy cream, and a pinch of salt. Whip until fluffy and light enough to spread luxuriously over the cupcakes.

Step 12: Frost and Garnish

Frost each cupcake generously with almond buttercream. If you like, add sprinkles or an extra dollop of raspberry jam on top for a pretty and tasty finishing touch.

How to Serve Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

Garnishes

A simple garnish of fresh raspberries or a few toasted almond slices adds an elegant touch that highlights the flavors inside your cupcakes while creating an inviting look.

Side Dishes

Serve these cupcakes alongside a light herbal tea or a sparkling rosé to complement the sweet almond and raspberry notes without overpowering them.

Creative Ways to Present

Try displaying your Almond Wedding Cake Cupcakes with Raspberry Filling Recipe on a tiered cake stand for a charming wedding or party centerpiece. Wrapping each cupcake with a delicate ribbon adds a personalized and festive flair.

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container at room temperature for up to two days; refrigeration can dry them out, so only refrigerate if your home is very warm.

Freezing

You can freeze both frosted and unfrosted cupcakes. For unfrosted, freeze the cooled cupcakes in a freezer-safe container for up to two months. For frosted, freeze them individually wrapped to protect the buttercream, then thaw overnight in the fridge before serving.

Reheating

To refresh frozen cupcakes, allow them to thaw completely at room temperature. If desired, warm gently in the microwave for 10-15 seconds to bring back softness, but be careful not to melt the frosting.

FAQs

Can I substitute almond extract with another flavor?

While almond extract is key to the signature flavor of these cupcakes, you can swap it for vanilla or a hint of lemon extract if you prefer a different twist. Just keep in mind the overall taste profile will change.

Is seedless raspberry jam important for the filling?

Using seedless raspberry jam ensures a silky smooth filling that contrasts beautifully with the crumb of the cupcake. If you prefer texture, small seed jam can work but might be less smooth.

How can I make these cupcakes gluten-free?

You can try replacing the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check that it includes xanthan gum or add a binding agent to retain the cupcake’s texture.

What’s the best way to prevent the filling from leaking?

Make sure your cupcakes are completely cooled before inserting the jam filling. This prevents the jam from melting into the cupcake and keeps the filling neat and contained.

Can I use fresh raspberries instead of jam?

Fresh raspberries can be used inside the cupcake, but they might release moisture and make the cupcakes soggy. If using fresh, consider cooking them down slightly to make a thicker compote that holds up better.

Final Thoughts

It’s hard not to feel the joy that comes from biting into a cupcake bursting with almond flavor and sweet raspberry filling. The Almond Wedding Cake Cupcakes with Raspberry Filling Recipe is truly a crowd-pleaser that brings warmth, elegance, and a touch of homemade magic to your kitchen. I encourage you to give this recipe a try and experience firsthand the delight that these tender little cakes can bring to any occasion or your day.

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