Almond Wedding Cake Cupcakes with Raspberry Filling
Indulge in the delightful experience of Almond Wedding Cake Cupcakes with Raspberry Filling! These charming treats feature a soft, almond-flavored cake filled with a luscious raspberry surprise, making them perfect for celebrations or a cozy afternoon snack. Their elegant appearance and irresistible taste will impress your guests at any occasion, from weddings to birthdays. Plus, with simple ingredients and straightforward steps, you can whip them up quickly, ensuring that everyone can enjoy this light and fluffy dessert anytime!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 egg whites (room temperature)
- 1/3 cup plus 2 tablespoons buttermilk
- 6 tablespoons unsalted butter (softened)
- 3/4 cup plus 2 tablespoons granulated sugar
- 1 1/4 cup cake flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 tablespoon almond extract
- For frosting: 1/2 cup unsalted butter (softened), 1/2 cup heavy cream, 1 1/2 teaspoons almond extract, 4 cups powdered sugar
- For filling: 1/2 cup raspberry preserves
Instructions
- Prepare the egg white mixture by whisking together egg whites, almond extract, and two tablespoons of buttermilk in a small bowl; set aside.
- Cream softened butter and granulated sugar together in a mixing bowl until light and fluffy.
- Combine dry ingredients—cake flour, baking powder, and salt—with the creamed mixture; mix gently.
- Gradually add the egg white mixture and remaining buttermilk to the batter; mix until just combined.
- Fill cupcake liners halfway with batter and bake in a preheated oven at 350°F for 15-17 minutes or until lightly golden.
- Cool completely before filling with raspberry preserves using a pastry bag.
- Make the frosting by beating softened butter and heavy cream until smooth; gradually add almond extract and powdered sugar until fluffy.
- Frost each cupcake as desired.
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 210
- Sugar: 28g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: <2g
- Cholesterol: 20mg