Incredible Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

Introduction

These Incredible Almond Wedding Cake Cupcakes with Raspberry Filling offer a delightful blend of moist almond-flavored cake and sweet, tangy raspberry jam. Perfect for special occasions or a luxurious treat, they combine classic flavors with a beautiful presentation.

Ingredients

• 2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 cup whole milk, room temperature
• 1 cup fresh or frozen raspberries
• 1/4 cup granulated sugar (for filling)
• 2 tablespoons water (for filling)
• 2 tablespoons cornstarch
• 1 1/2 cups powdered sugar (for frosting)
• 8 ounces cream cheese, softened (optional for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
5. Step 5: Beat in the almond extract and vanilla extract until just combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix.
7. Step 7: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Step 8: Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Step 9: Remove from the oven and let cupcakes cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
10. Step 10: While cupcakes cool, combine raspberries, 1/4 cup granulated sugar, and 2 tablespoons water in a small saucepan over medium heat.
11. Step 11: Bring to a simmer, stirring occasionally, and cook for 5-7 minutes, breaking down raspberries with the back of a spoon.
12. Step 12: In a small bowl, whisk cornstarch with 1 tablespoon cold water to create a slurry.
13. Step 13: Stir the slurry into the simmering raspberry mixture and cook for 1-2 minutes until thickened to jam-like consistency.
14. Step 14: Remove from heat and transfer filling to a small bowl to cool completely.
15. Step 15: Once cupcakes are cool, use a paring knife or cupcake corer to cut a hole out of the center of each cupcake.
16. Step 16: Spoon 1-2 teaspoons of cooled raspberry filling into each cored cupcake.
17. Step 17: Pipe or spread almond buttercream or cream cheese frosting generously onto each cupcake.
18. Step 18: Garnish with a fresh raspberry, a sliver of almond, or a sprinkle of edible glitter.

Tips & Variations

• For a nut-free version, substitute almond extract with vanilla extract and omit almond garnishes.
• Use frozen raspberries for the filling if fresh are unavailable; just thaw before cooking.
• Make cream cheese frosting by combining softened cream cheese with powdered sugar for a richer topping option.
• To enhance almond flavor, toast sliced almonds lightly before garnishing.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor. The raspberry filling and frosting can also be made a day ahead and refrigerated separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cupcakes?

Yes, cupcakes freeze well without filling or frosting. Freeze baked and cooled cupcakes in an airtight container for up to 2 months. Thaw completely before adding raspberry filling and frosting.

What can I use if I don’t have cake flour?

You can substitute cake flour by combining all-purpose flour with cornstarch (remove 2 tablespoons flour per cup and replace with cornstarch) to mimic the lighter texture.