Almond Wedding Cake Cupcakes with Raspberry FillingThese cupcakes have a soft almond-flavored cake, a sweet raspberry center, and a creamy frosting—similar to a classic wedding cake flavor in a smaller size.
Ingredients
For the raspberry filling
- 1½ cups fresh or frozen raspberries
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the almond cupcakes
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 3 large egg whites
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- ¾ cup milk
- ¼ cup sour cream or plain yogurt
For the frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the raspberry filling
- Cook raspberries, sugar, and lemon juice in a saucepan over medium heat until softened.
- Stir in the cornstarch mixture and cook until thickened.
- Cool completely.
- Bake the cupcakes
- Heat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
- Mix flour, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy.
- Add egg whites one at a time, then mix in almond and vanilla extracts.
- Add dry ingredients and milk alternately. Stir in sour cream until smooth.
- Fill liners about ⅔ full.
- Bake 18–22 minutes, until a toothpick comes out clean.
- Cool completely.
- Fill the cupcakes
- Cut a small hole in the center of each cupcake.
- Spoon in raspberry filling.
- Make the frosting
- Beat butter until creamy.
- Gradually add powdered sugar.
- Add cream, almond extract, vanilla, and salt.
- Beat until fluffy.
- Decorate
- Pipe frosting onto cupcakes.
- Add a small raspberry or almond decoration if desired.
Tip: For a stronger “wedding cake” flavor, let the cupcakes rest overnight in an airtight container—the almond flavor becomes more noticeable the next day.
