Almond Wedding Cake Cupcakes with Raspberry Filling
Delightful almond cupcakes filled with raspberry jam and topped with creamy frosting, perfect for weddings and special occasions.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 1 cup almond flour for that nutty, rich flavor
- 1.5 tsp baking powder to help them rise beautifully
- 0.25 tsp salt to balance the sweetness
- 0.5 cup unsalted butter, softened creating a creamy base
- 1 cup granulated sugar giving a touch of sweetness
- 2 large eggs adding richness
- 1 tsp vanilla extract for aromatic depth
- 1 tsp almond extract for an intensified nutty note
- 0.5 cup whole milk for moisture
- 0.5 cup raspberry jam offering a burst of fruity goodness
- 2 tbsp fresh raspberries optional to enhance the fresh flavor
Frosting Ingredients
- 0.5 cup unsalted butter, softened ensuring a silky-smooth texture
- 3 cups powdered sugar for the sweetest frosting
- 1 tsp vanilla extract to tie the flavors together
- 1-2 tbsp milk to achieve the perfect consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium-sized bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla and almond extracts until fully combined.
- Gradually alternate adding the dry mixture and the whole milk to the wet ingredients, starting and ending with the flour mixture.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow them to cool completely in the muffin tin.
Filling and Frosting
- While the cupcakes cool, heat the raspberry jam in a small saucepan until warm and thinned.
- Mash fresh raspberries into the jam if using, then create a cavern in the center of each cooled cupcake.
- Spoon a generous amount of raspberry jam into the cavity of each cupcake.
- For frosting, beat the softened butter until creamy, then gradually add the powdered sugar and mix until smooth.
- Add the vanilla extract and milk until the desired consistency is reached.
- Frost each cupcake using a piping bag or spatula.
Serving
- Enjoy your delightful cupcakes! Garnish with fresh raspberries or edible flowers if desired.
Notes
These cupcakes can be made a day in advance, and the frosting can be prepared ahead of time. Store cupcakes in an airtight container at room temperature for up to three days.