Almond Wedding Cake Cupcakes with Raspberry Filling: An Incredible 12-Step Recipe
Creating delightful treats for special occasions makes every celebration sweeter. These Almond Wedding Cake Cupcakes with Raspberry Filling combine a rich almond flavor with a burst of tangy raspberry. Perfect for weddings, birthdays, or any festive gathering, these cupcakes will impress your guests and leave them asking for more.
Why Make This Recipe
You should consider making these cupcakes because they offer a beautiful blend of flavors and textures. The moist almond cake pairs perfectly with the sweet and tart raspberry filling, while the buttercream frosting adds a creamy finish that ties everything together. Plus, they’re easy to make and look stunning on any dessert table. Try serving them at your next gathering; they will surely be a hit!
How to Make Almond Wedding Cake Cupcakes with Raspberry Filling
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)
Step by Step:
Follow these detailed steps to create your Almond Wedding Cake Cupcakes with Raspberry Filling:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Extracts: Beat in the eggs one at a time, followed by the almond extract and vanilla extract, mixing well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
- Fill the Liners: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Make the Filling: While the cupcakes are cooling, prepare the raspberry filling by slightly warming the raspberry preserves in a saucepan over low heat until smooth.
- 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, creating a hollow for the filling.
- Fill with Raspberry Preserves: Spoon or pipe the warm raspberry preserves into the hollowed cupcakes.
- Frost the Cupcakes: Top each cupcake with a swirl of buttercream frosting and garnish with fresh raspberries if desired.
How to Serve Almond Wedding Cake Cupcakes with Raspberry Filling
Serve these cupcakes on a beautiful platter or stand. They are best enjoyed fresh but can be a delightful treat even a day later. Pair them with a hot cup of tea or coffee for a comforting dessert experience.
How to Store Almond Wedding Cake Cupcakes with Raspberry Filling
Store any leftover cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. Just remember to let them come to room temperature before serving for the best flavor and texture.
Tips to Make Almond Wedding Cake Cupcakes with Raspberry Filling
- Use high-quality almond extract for a richer flavor.
- For an added touch, try adding a splash of lemon juice to the raspberry filling for a citrusy zing.
- Ensure that the cupcakes cool completely before filling to prevent the preserves from melting or running.
Variation
You can swap the raspberry preserves for other fruit fillings like cherry or strawberry for different flavors. Additionally, consider adding sliced almonds on top of the frosting for a crunchy texture.
FAQs
Can I make these cupcakes in advance?
Yes, you can prepare the cupcakes a day ahead of time and store them. Just add the frosting and filling right before serving for the best freshness.
What if I can’t find almond extract?
If you can’t find almond extract, you can use additional vanilla extract or a little bit of coconut extract as a substitute for a unique flavor.
Can I freeze these cupcakes?
Absolutely! Freeze the unfrosted cupcakes in an airtight container for up to three months. Thaw them at room temperature and frost just before serving.
Enjoy baking these delicious Almond Wedding Cake Cupcakes with Raspberry Filling, and watch them disappear at your next celebration! For more delightful recipes, check out this high-protein chicken salad or crispy garlic chicken fried rice.
Almond Wedding Cake Cupcakes with Raspberry Filling
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract Use high-quality for better flavor.
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 0.25 teaspoon salt
- 0.5 cups whole milk
For the Filling
- 1 cup raspberry preserves Consider adding a splash of lemon juice for flavor.
For the Frosting
- 1 cup buttercream frosting Use store-bought or homemade.
- to taste pieces Fresh raspberries For garnish, optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the almond extract and vanilla extract, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
Baking
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Filling and Assembly
- While the cupcakes are cooling, prepare the raspberry filling by slightly warming the raspberry preserves in a saucepan over low heat until smooth.
- Once the cupcakes are cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake, creating a hollow for the filling.
- Spoon or pipe the warm raspberry preserves into the hollowed cupcakes.
- Top each cupcake with a swirl of buttercream frosting and garnish with fresh raspberries if desired.