Name: Almond Wedding Cake Cupcakes with a Raspberry Surprise
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 ½ cups All-purpose flour (Substitute with cake flour for a lighter texture.); 1 cup Granulated sugar (Brown sugar can provide a deeper flavor.); ½ cup Unsalted butter (Can be replaced with dairy-free butter for a vegan option.); 2 large Eggs (Use flax eggs for a vegan substitute.); 1 teaspoon Almond extract (If unavailable, use vanilla extract.); 1 teaspoon Vanilla extract; 1 teaspoon Baking powder (Always check for freshness.); ½ teaspoon Salt; ½ cup Whole milk (Almond milk is a great non-dairy alternative.); ¾ cup Raspberry preserves (Fresh raspberries can be used for a less sweet option.); 2 cups Buttercream frosting (Cream cheese frosting could impart a tangy twist.); ½ cup Fresh raspberries (Optional, for flavor and color.)

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Each time I bake, I feel like I’m stepping onto a vibrant stage, ready to unveil a sweet masterpiece. Today, that masterpiece is the Almond Wedding Cake Cupcakes with Raspberry Filling—tiny bites of joy that are perfect for any celebration. These cupcakes boast an airy, fluffy texture and a rich almond flavor, harmoniously balanced with the tartness of raspberry preserves that oozes from within. Not only are they the ideal treat for weddings and joyous occasions, but they also offer a delightful escape from mundane desserts. With minimal effort and a few simple ingredients, you’ll create a crowd-pleaser that will leave your loved ones begging for the recipe. Are you ready to indulge in these enchanting cupcakes and satisfy your sweet cravings? Let’s dive in!

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Why Are These Cupcakes So Irresistible?

Delightful Flavor Burst: The combination of rich almond flavor and tangy raspberry filling creates a taste experience that’s both delightful and unexpected.

Effortless Elegance: These cupcakes bring a sophisticated touch to any gathering without requiring professional baking skills.

Perfect for Any Occasion: Whether it’s a wedding or a casual get-together, these cupcakes will undoubtedly impress your guests.

Time-Saving Treat: With simple steps and minimal prep time, you can whip up these delicious treats in no time!

Versatile Options: Feeling adventurous? Try swapping the almond extract for lemon extract for a zesty twist or use fresh raspberries to enhance the flavor!

Serve these at your next celebration, and don’t forget to check out our delightful Strawberry Mango Cupcakes or our rich Vanilla Bean Cupcakes for more cupcake inspiration!

Almond Wedding Cake Cupcake Ingredients

• Create magic with these Almond Wedding Cake Cupcakes!

For the Cupcake Batter

All-purpose flour – Provides structure for the cupcakes; substitute with cake flour for a lighter texture.
Granulated sugar – Adds sweetness and aids in browning; brown sugar can provide a deeper flavor.
Unsalted butter – Contributes a rich flavor and tender cake; can be replaced with a dairy-free butter for a vegan option.
Eggs – Act as a binder, giving structure; use flax eggs for a vegan substitute.
Almond extract – The star flavor, infusing the cupcakes with warmth; if unavailable, vanilla extract works too.
Vanilla extract – Enhances the overall flavor profile.
Baking powder – Ensures lightness by adding leavening; always check for freshness.
Salt – Balances sweetness while enhancing flavor.
Whole milk – Keeps the batter moist; almond milk is a great non-dairy alternative.

For the Raspberry Filling

Raspberry preserves – Offers a sweet-tart kick for your filling; fresh raspberries can be used for a less sweet option.

For the Frosting

Buttercream frosting – Adds aesthetic appeal and sweetness; cream cheese frosting could impart a tangy twist.

For Garnishing

Fresh raspberries – Optional, but they add flavor and a lovely touch of color.

With these ingredients, you’ll create delightful Almond Wedding Cake Cupcakes that are sure to steal the show!

Step‑by‑Step Instructions for Almond Wedding Cake Cupcakes

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, line a muffin tin with cupcake liners to prepare for your delicious Almond Wedding Cake Cupcakes. This setup ensures that your cupcakes bake evenly and are easy to remove once they’re baked to golden perfection.

Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using a hand mixer or stand mixer. Beat for about 3-5 minutes until the mixture is light and fluffy, and looks pale in color. This step creates air pockets that will give your cupcakes that delightful, airy texture.

Step 3: Add Eggs and Extracts
Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition to ensure they are fully integrated. Next, stir in the almond and vanilla extracts, blending until the batter is smooth and velvety. Your Almond Wedding Cake Cupcakes will have a rich flavor profile from these ingredients.

Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that the leavening agent is evenly distributed throughout the flour, allowing your cupcakes to rise beautifully in the oven. Set this dry mixture aside while you prepare to combine it with the wet ingredients.

Step 5: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing just until combined. Be careful not to overmix—this will keep your Almond Wedding Cake Cupcakes light and fluffy, with a tender crumb.

Step 6: Fill Cupcake Liners
Using a spoon or a cookie scoop, fill each cupcake liner approximately two-thirds full with batter. This amount ensures they have enough room to rise without overflowing. Take a moment to smooth the tops for an aesthetic finish before they head to the oven.

Step 7: Bake the Cupcakes
Place the filled muffin tin into the preheated oven and bake for 20-25 minutes. Keep an eye on them; they’re ready when a toothpick inserted into the center comes out clean. The delicate, golden tops will also be a telltale sign that your Almond Wedding Cake Cupcakes are perfectly baked.

Step 8: Cool the Cupcakes
Once baked, remove the muffin tin from the oven and let it cool for about 10 minutes. Afterward, transfer the cupcakes to a wire rack to cool completely. This step is crucial before filling them to prevent the raspberry preserves from melting into the warm cake.

Step 9: Prepare the Raspberry Filling
While the cupcakes cool, warm the raspberry preserves in a small saucepan over low heat until they become smooth. This step not only makes them easier to fill but also enhances the vibrant raspberry flavor that will tantalize your taste buds in each bite.

Step 10: Hollow Out the Cupcakes
Using a knife or cupcake corer, gently hollow out the center of each cooled cupcake. Be careful not to go all the way down to the bottom; you want to create a small well for the raspberry filling. This step will ensure each bite of your Almond Wedding Cake Cupcakes has that delightful surprise.

Step 11: Fill with Raspberry Preserves
Spoon the warm raspberry preserves into the hollowed centers of each cupcake, filling them generously without overflowing. The sweet-tart flavor will beautifully complement the almond cake base, creating a delightful burst of flavor in every bite of your Almond Wedding Cake Cupcakes.

Step 12: Frost and Garnish
Finally, top each filled cupcake with a swirl of buttercream frosting using a piping bag for a beautiful finish. If desired, garnish with fresh raspberries on top for an extra pop of color and flavor. Your elegant Almond Wedding Cake Cupcakes with Raspberry Filling are now ready to impress!

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How to Store and Freeze Almond Wedding Cake Cupcakes

Fridge: Keep uneaten cupcakes in an airtight container for up to 3 days. This helps maintain their moist texture and fresh flavor.

Freezer: For longer storage, freeze unfrosted cupcakes for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag to prevent freezer burn.

Thawing: When ready to enjoy, thaw cupcakes in the fridge overnight, then frost them with buttercream just before serving for optimal freshness.

Make-Ahead Tips: These Almond Wedding Cake Cupcakes can be made a day in advance—just frost them on the day of serving to keep them looking pristine and delicious!

Make Ahead Options

These Almond Wedding Cake Cupcakes are incredibly convenient for meal prep enthusiasts! You can prepare the cupcake batter and store it in the refrigerator for up to 24 hours before baking. To do this, mix the ingredients as instructed and cover the bowl with plastic wrap to prevent drying out. Additionally, you can bake and cool the cupcakes up to 3 days in advance; simply store them in an airtight container at room temperature. When you’re ready to enjoy, fill with warm raspberry preserves and frost them the day of serving for optimal freshness. This way, you’ll have delightful treats ready for your next celebration with minimal effort!

Expert Tips for Almond Wedding Cake Cupcakes

Room Temperature Ingredients: Ensure butter and eggs are at room temperature to achieve a smooth and well-mixed batter, resulting in light Almond Wedding Cake Cupcakes.
Avoid Overmixing: Do not overmix the batter after adding the dry ingredients; this helps maintain a tender crumb and prevents dense cupcakes.
Test for Doneness: Always check for doneness using a toothpick; when it comes out clean, your cupcakes are ready to come out of the oven!
Cool Completely First: Let the cupcakes cool completely before filling them with raspberry preserves. This prevents the filling from melting into the cupcake and maintains that delightful surprise.
Filling Generously: When adding the raspberry preserves, fill the hollowed centers generously, but be careful not to overflow. This ensures a delicious burst of tartness in every bite!

Almond Wedding Cake Cupcakes Variations

Feel free to get creative with these Almond Wedding Cake Cupcakes and embrace your inner chef!

Lemon Zest: Substitute almond extract with lemon extract for a bright and zesty flavor that invigorates your cupcakes. The tartness of lemon adds a refreshing twist that’s sure to please.
Nutty Delight: Fold in chopped almonds or walnuts into the batter for added texture and crunch. Nuts not only enhance the flavor but also provide a satisfying bite that contrasts beautifully with the fluffy cake.
Chocolate Indulgence: Transform your cupcakes into a chocolate delight by adding cocoa powder into the dry ingredients. Pair it with a rich chocolate ganache filling instead of raspberry for an indulgent treat.
Coconut Cream: Replace half of the all-purpose flour with shredded coconut for a tropical flair! This variation brings an exotic twist, making every bite a little mini-vacation.
Dairy-Free: Use almond milk and dairy-free butter in place of regular milk and butter to make these cupcakes vegan-friendly. They’ll still be irresistibly moist with the same delightful flavors—perfect for everyone at your table!
Spiced Sensation: Add a pinch of cinnamon or nutmeg for a warm spice profile. These spices complement the almond flavor beautifully, giving your cupcakes an unexpected warmth that’s perfect for fall gatherings.
Raspberry Jam Swirl: Instead of filling the cupcakes, try swirling some raspberry jam into the batter before baking. This technique distributes the tart raspberry flavor throughout and creates beautiful marbling!
Cream Cheese Frosting: Try using cream cheese frosting instead of traditional buttercream for a tangy bite that pairs well with the cupcakes’ sweetness. This combination will make your cupcakes extra special!

These variations will help you further explore flavors and textures in your Almond Wedding Cake Cupcakes. Want more fruity inspiration? Check out our delightful Lemon Blackberry Cake or try the tempting Lemon Heaven Cupcakes for delightful fruity treats!

What to Serve with Almond Wedding Cake Cupcakes

These delightful cupcakes are not only a sweet treat on their own but can also be paired with complementary flavors and textures to create a stunning dessert spread.

Fresh Berries: A mix of strawberries, blueberries, and blackberries provides a refreshing contrast, enhancing the cupcake’s sweet-tart raspberry filling.
Chilled Sparkling Wine: The bubbly effervescence of sparkling wine elevates the celebratory spirit, making every bite feel like a special occasion.
Classic Vanilla Ice Cream: The creamy richness of vanilla ice cream adds a comforting texture, perfectly balancing the raspberry filling’s tartness.
Lemon Curd: A dollop of tangy lemon curd on the side brightens the overall flavor profile, creating a delightful citrusy contrast to the almond and raspberry.
Chocolate-Dipped Strawberries: The indulgent sweetness of chocolate-dipped strawberries pairs perfectly with the almond notes in the cupcakes, making it an irresistible duo.
Creamy Coffees: Whether it’s a rich cappuccino or a smooth latte, a cup of coffee enhances the flavors, making it a wonderful pairing for an afternoon treat.
Whipped Cream: A simple yet luxurious dollop of freshly whipped cream allows for a rich and airy bite, enhancing the overall decadence of your dessert.
Fruit Sorbet: A tangy fruit sorbet provides a refreshing palate cleanser, making it an ideal companion for the sweetness of the cupcakes.
Caramel Sauce: Drizzle warm caramel sauce over cupcakes for an extra layer of decadence, adding a gorgeous sweetness that complements the almond flavor beautifully.

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Almond Wedding Cake Cupcakes with Raspberry Filling Recipe FAQs

How do I choose the best almonds for the almond extract?
Absolutely! When selecting almonds for a recipe, look for whole, unblemished nuts. If using slivered or sliced almonds, ensure they’re fresh without any dark spots or strong odors, which may indicate spoilage. If you can’t find almond extract, pure vanilla extract will work well too!

What’s the best way to store leftover cupcakes?
Very! To maintain the freshness of your Almond Wedding Cake Cupcakes, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider refrigerating them for an additional day. Just make sure they’re properly sealed!

Can I freeze these Almond Wedding Cake Cupcakes?
Definitely! For optimal freezing, it’s best to freeze the unfrosted cupcakes. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag. They can last for up to 3 months. When you’re ready to serve them, simply thaw them in the fridge overnight before frosting.

What should I do if my cupcakes turn out dense?
If your cupcakes are dense, it could be due to overmixing the batter or using cold ingredients. To fix this, ensure your butter and eggs are at room temperature to create that airy texture. Also, avoid overmixing after adding flour, as this can develop gluten and lead to dense cupcakes.

Are these cupcakes suitable for those with nut allergies?
Not really! Since these Almond Wedding Cake Cupcakes prominently feature almond extract and nuts, they are not safe for individuals with nut allergies. However, you can replace almond extract with a different non-nut flavor, such as lemon or vanilla, to create a nut-free alternative. Wouldn’t that be a fun twist?

How long can I prepare cupcakes before serving?
Very! You can make these cupcakes a day in advance. To keep them fresh, frost them just before serving. This approach not only maintains the cupcakes’ ideal texture but also ensures the buttercream looks magnificent!