Dessert

Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

ByVictor Layne December 8, 2025December 8, 2025

Introduction

Almond Wedding Cake Cupcakes with Raspberry Filling offer a delightful combination of nutty almond flavor and sweet, tangy raspberry preserves. These elegant cupcakes are perfect for special occasions or whenever you want a charming homemade treat.

The image shows a close-up of a vanilla cupcake with soft, light yellow cake at the base wrapped in a white paper liner. On top, there is a thick swirl of creamy white frosting, layered in three spirals that create a smooth, fluffy texture. Sitting right in the middle of the frosting is a single bright red raspberry, its bumpy surface standing out against the white frosting. In the background, there are three more similar cupcakes blurred slightly, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1 tablespoon baking powder
¼ teaspoon salt
½ cup whole milk
1 cup raspberry preserves
1 cup buttercream frosting (for topping)
Fresh raspberries (for garnish, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, then add the almond extract and vanilla extract, mixing well after each addition.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Gradually add the dry mixture to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined.
Step 6: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Step 7: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: While cooling, gently warm the raspberry preserves in a saucepan over low heat until smooth.
Step 10: Using a small knife or cupcake corer, remove a small portion from the center of each cupcake to create a hollow.
Step 11: Fill each hollow with the warm raspberry preserves using a spoon or piping bag.
Step 12: Top each cupcake with a swirl of buttercream frosting and garnish with fresh raspberries if desired.

Tips & Variations

For extra almond flavor, toast sliced almonds and sprinkle them on top of the frosting before serving.
Substitute raspberry preserves with strawberry or apricot jam for a different fruit twist.
Use an ice cream scoop to portion batter evenly for uniform cupcakes.
Choose high-quality almond extract for the best flavor impact.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving, or warm gently in the microwave for 10-15 seconds. The cupcakes can also be frozen unfilled for up to one month; thaw completely before filling and frosting.

How to Serve

A close-up view of vanilla cupcakes with smooth, light yellow cake bases wrapped in white paper liners, each topped with a swirl of creamy white frosting forming two distinct, thick layers spiraled upward. On top of each frosting swirl sits a single fresh red raspberry, adding a pop of color and texture contrast. The cupcakes are placed on a white marbled surface with a blurred out white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that suits baking. Make sure the blend contains xanthan gum or add it separately for structure.

How do I prevent the raspberry filling from leaking?

Allow the preserves to cool slightly before filling, and avoid overfilling the hollow. Using thicker preserves or a jam with less liquid helps reduce leaking.