Description
Delight in these Almond Wedding Cake Cupcakes with Raspberry Filling, a perfect blend of moist almond-flavored cupcakes filled with a tangy raspberry jam and topped with a smooth almond buttercream frosting. These elegant and delicious cupcakes offer a wonderful balance of sweet and nutty flavors, ideal for weddings, special occasions, or anytime you desire a refined treat.
Ingredients
Scale
Cupcakes
- 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
Raspberry Filling
- ½ cup seedless raspberry jam
- 1 tablespoon fresh lemon juice
Almond Buttercream Frosting
- 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 Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal of cupcakes after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, sugar, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and sugar until the mixture becomes light and fluffy, which creates air pockets for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
- Mix in Milk and Extracts: Stir in the milk, vanilla extract, and almond extract until the mixture is fully combined, adding moisture and flavor to the batter.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to prevent overmixing which can toughen the cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cupcakes cool completely in the pan on a wire rack.
- Prepare Raspberry Filling: In a small bowl, combine the seedless raspberry jam and fresh lemon juice to add brightness and balance the sweetness.
- Fill Cupcakes: Once the cupcakes are cooled, carefully create a small hole in the center of each cupcake using a cupcake corer or a knife, then fill each hole with the raspberry jam mixture.
- Make Almond Buttercream Frosting: Beat the softened butter until smooth with an electric mixer. Gradually add powdered sugar, vanilla extract, almond extract, heavy cream, and a pinch of salt, beating continuously until the frosting is light and fluffy.
- Frost Cupcakes: Frost each cupcake generously with the almond buttercream. If desired, garnish with sprinkles or additional raspberry filling for an elegant touch.
Notes
- For best results, ensure all ingredients are at room temperature before mixing.
- You can substitute milk with almond milk for a stronger almond flavor.
- If you prefer less sweet frosting, reduce powdered sugar by ¼ cup.
- Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow frosted cupcakes to come to room temperature before serving for optimal flavor and texture.
