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Almond Wedding Cake Cupcakes with Raspberry Filling

Almond Wedding Cake Cupcakes with Raspberry Filling Bliss

Delight in Almond Wedding Cake Cupcakes with Raspberry Filling, perfect for any celebration with a quick prep time.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour Use gluten-free flour blend for a gluten-free option.
  • 1 cup granulated sugar Brown sugar can be used for richer flavor.
  • 1/2 cup unsalted butter Softened.
  • 2 large eggs Use flax eggs for a vegan option.
  • 1 teaspoon almond extract Can substitute with vanilla extract.
  • 1 teaspoon vanilla extract Can be omitted if desired.
  • 1 teaspoon baking powder Acts as a leavening agent.
  • 1/4 teaspoon salt Balances sweetness.
  • 1/2 cup whole milk Any non-dairy milk works well.
For the Raspberry Filling
  • 1/2 cup raspberry preserves Fresh raspberries can be used for a more natural taste.
For the Frosting
  • 1 cup buttercream frosting Can use cream cheese frosting for a tangy touch.
  • 1/2 cup fresh raspberries Optional garnish.

Equipment

  • Muffin Tin
  • Electric mixer
  • Small saucepan
  • cupcake corer

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-5 minutes.
  3. Add eggs one at a time, followed by almond extract and vanilla extract, mixing until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, mixing until just combined.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 20-25 minutes until a toothpick inserted comes out clean.
  8. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  9. Heat the raspberry preserves over low heat until smooth and warm.
  10. Once cooled, use a knife or cupcake corer to hollow out the center of each cupcake.
  11. Fill each hollow with the warmed raspberry preserves.
  12. Frost each cupcake with buttercream and optional fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Ensure cupcakes cool completely before frosting to prevent melting.

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