Almond Wedding Cake Cupcakes with Raspberry Filling

 The BEST wedding cakes are the ones loaded with fluffy buttercream and filled with some kind of delicious fruit spread. This is the cupcake version of a classic almond wedding cake.

The cupcakes have a light crumb and almond flavor that pairs perfectly with the rich raspberry filling. Of course–don’t forget to add the buttercream.

Even though they’re called “Wedding Cake Cupcakes” you can totally make these anytime! They’d be perfect for a baby shower, a birthday party or any occasion at all.

Ingredients

For the Cupcakes

3 egg whites, room temperature

⅓ cup plus 2 Tbsp buttermilk

6 Tbsp unsalted butter, softened

¾ cup plus 2 Tbsp granulated sugar

1 ¼ cup cake flour

½ Tbsp baking powder

¼ tsp kosher salt

1 Tbsp almond extract

For the Frosting

½ cup unsalted butter, softened

½ cup heavy cream

1 ½ tsp almond extract

4 cup powdered sugar

For the Filling:

½ cup Raspberry preserves

Instructions

For the cake, whisk together the egg whites, almond extract and 2 Tbsp milk in small bowl until combined. Set aside.

In a mixing bowl, beat butter and sugar for 2-3 minutes on medium. Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining milk.

Fill cupcake liners half full with batter and bake in a 350 degree oven for 15-17 minutes. Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely.

Fill a pastry bag with raspberry preserves. Using a knife, cut out a small cone in the top of each cupcake. Remove the piece of cupcake and fill with preserves. Place the cut piece of cupcake back (it will sit higher, that's okay because you will top it with frosting. Repeat until all cupcakes are filled.

For the frosting, beat butter and heavy cream in mixer for 3 minutes. Add in almond extract and powdered sugar. Beat an additional 5 minutes until light and fluffy.

Pipe on cupcakes. ENJOY!

Share this post