Description
These Almond Wedding Cake Cupcakes with Raspberry Filling are delicate, moist almond-flavored cupcakes filled with a bright raspberry jam center and topped with a luscious almond buttercream frosting. Perfect for weddings, special occasions, or any celebration, they combine tender crumb with a sweet-tart filling and creamy frosting for a truly delightful treat.
Ingredients
Scale
Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon almond extract
- 1/3 cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
Filling
- ½ cup seedless raspberry jam
- 1 tablespoon fresh lemon juice
Almond Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons heavy cream
- A pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. This ensures even distribution of the leavening agent and salt in the batter.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and sugar together until the mixture becomes light and fluffy. This step incorporates air, helping to create a light cupcake.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to fully incorporate and maintain batter smoothness.
- Add Liquids and Flavorings: Stir in the milk, vanilla extract, and almond extract until everything is fully combined, adding moisture and flavor to the batter.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter, which can make cupcakes tough.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Once done, let the cupcakes cool completely to room temperature.
- Prepare Filling: In a small bowl, mix the seedless raspberry jam with fresh lemon juice to brighten the flavor and make the filling slightly tangy.
- Fill Cupcakes: Once cupcakes are cool, use a small knife or cupcake corer to create a hole in the center of each cupcake, then fill each cavity with the raspberry jam mixture.
- Make Almond Buttercream Frosting: Beat the softened butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, almond extract, heavy cream, and a pinch of salt. Continue beating until the frosting becomes light and fluffy.
- Frost and Garnish: Frost each cupcake generously with the almond buttercream. Optionally, garnish with sprinkles or a small dollop of extra raspberry filling for decoration.
Notes
- Make sure the cupcakes are completely cool before filling and frosting to prevent melting.
- You can substitute raspberry jam with another seedless fruit jam if desired.
- For a stronger almond flavor, consider adding a few drops of almond extract to the filling mixture.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
