Description
Say “I do!” to these delectable Almond Wedding Cake Cupcakes with Raspberry Filling. These elegant treats feature a moist almond cake with a delightful raspberry surprise in the center, making them the perfect dessert for weddings, anniversaries, or any special occasion. With their beautiful presentation and irresistible flavor, these cupcakes are sure to impress your guests and elevate your celebration. Easy to make and customizable with various toppings, they strike the perfect balance between sophistication and sweetness.
Ingredients
Scale
- 3 egg whites
- 1/3 cup + 2 tbsp buttermilk
- 6 tbsp unsalted butter (softened)
- 3/4 cup + 2 tbsp granulated sugar
- 1 1/4 cup cake flour
- 1/2 tbsp baking powder
- 1/4 tsp kosher salt
- 1 tbsp almond extract
- 1/2 cup unsalted butter (for frosting)
- 1/2 cup heavy cream
- 4 cups powdered sugar
- 1/2 cup raspberry preserves
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together egg whites, almond extract, and buttermilk; set aside.
- Cream softened butter and granulated sugar until light and fluffy. Gradually mix in dry ingredients followed by the egg mixture until smooth.
- Fill each cupcake liner halfway with batter and bake for 15–17 minutes or until a toothpick comes out clean.
- Let cool before filling with raspberry preserves by cutting a small cone from the top of each cupcake.
- For frosting, beat together softened butter and heavy cream until fluffy; gradually add powdered sugar and almond extract until light.
- Pipe frosting onto cooled cupcakes and serve.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 210
- Sugar: 20g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg