Description
These Almond Wedding Cake Cupcakes with Raspberry Filling are moist, flavorful almond-infused cupcakes filled with sweet raspberry preserves and topped with creamy buttercream frosting. Perfect for weddings, special occasions, or any celebration where a light, fruity dessert is desired.
Ingredients
Scale
Cake Batter
- 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
Filling
- 1 cup raspberry preserves
Topping
- 1 cup buttercream frosting
- Fresh raspberries (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Cream the Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Extracts: Beat in the eggs one at a time to ensure even incorporation, then mix in the almond extract and vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter.
- Fill the Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely to room temperature.
- Make the Filling: While the cupcakes cool, warm the raspberry preserves gently in a saucepan over low heat until smooth and slightly runny, making it easier to fill the cupcakes.
- Create a Hollow: Once the cupcakes are cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake to create a hollow space for the filling.
- Fill with Raspberry Preserves: Spoon or pipe the warmed raspberry preserves into the hollowed centers of the cupcakes, filling them generously.
- Frost the Cupcakes: Top each cupcake with a swirl of buttercream frosting, and optionally, garnish with fresh raspberries for an elegant presentation.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better cupcake texture.
- Do not overmix the batter once the flour is added to keep the cupcakes tender and light.
- Warming the raspberry preserves slightly makes them easier to pipe into the cupcakes without tearing them.
- Fresh raspberries are optional but add a fresh touch and visual appeal.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: almond cupcakes, wedding cake cupcakes, raspberry filling, buttercream frosting, party cupcakes, dessert recipes
