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Almond Wedding Cake Cupcakes

Almond Wedding Cake Cupcakes with a Raspberry Surprise

Delicious Almond Wedding Cake Cupcakes filled with raspberry preserves, ideal for weddings and celebrations.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 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.
Raspberry Filling
  • ¾ cup Raspberry preserves Fresh raspberries can be used for a less sweet option.
Frosting
  • 2 cups Buttercream frosting Cream cheese frosting could impart a tangy twist.
Garnishing
  • ½ cup Fresh raspberries Optional, for flavor and color.

Equipment

  • Oven
  • Muffin Tin
  • Mixing Bowl
  • hand mixer
  • piping bag

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream together the softened unsalted butter and granulated sugar for about 3-5 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, and stir in the almond and vanilla extracts.
  4. Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
  5. Gradually mix the dry ingredients into the wet mixture, alternating with the whole milk.
  6. Fill each cupcake liner approximately two-thirds full with batter.
  7. Bake for 20-25 minutes until a toothpick inserted comes out clean.
  8. Let the cupcakes cool for about 10 minutes and then transfer to a wire rack.
  9. Warm the raspberry preserves in a saucepan until smooth.
  10. Hollow out the center of each cupcake with a knife or cupcake corer.
  11. Fill with warm raspberry preserves and top with buttercream frosting.
  12. Garnish with fresh raspberries if desired.

Nutrition

Serving: 1cupcakeCalories: 280kcalCarbohydrates: 40gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 40mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure room temperature ingredients for a smooth batter. Avoid overmixing for a tender crumb.

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