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Almond Wedding Cake Cupcakes with Raspberry Filling

Almond Wedding Cake Cupcakes with Raspberry Filling Bliss

Delight in these Almond Wedding Cake Cupcakes with Raspberry Filling that blend elegance with flavor, perfect for any celebration.
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Prep Time 25 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 17 minutes
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 4 large Egg whites room temperature
  • 1 cup Buttermilk or milk mixed with vinegar
  • 1/2 cup Unsalted butter softened
  • 1 1/4 cups Granulated sugar
  • 1 1/2 cups Cake flour avoid all-purpose flour
  • 1 tbsp Baking powder check expiration date
  • 1/2 tsp Kosher salt
  • 1 tsp Almond extract
For the Frosting
  • 1/2 cup Unsalted butter softened
  • 1/4 cup Heavy cream or half-and-half
  • 1 tsp Almond extract do not skip
  • 2 cups Powdered sugar sifted
For the Raspberry Filling
  • 1 cup Raspberry preserves or other berry preserves

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Cupcake pans
  • Paper liners
  • Piping Bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F and prepare your cupcake pans by lining them with paper liners.
  2. Combine the room temperature egg whites and buttermilk in a bowl, whisking gently until well mixed.
  3. Cream together the softened unsalted butter and granulated sugar in another bowl until light and fluffy.
  4. Pour the egg and buttermilk mixture gradually into the butter and sugar bowl, mixing gently.
  5. Whisk together the cake flour, baking powder, and kosher salt in a separate bowl.
  6. Incorporate the dry ingredients into the wet mixture gradually, mixing until just combined.
  7. Stir in the almond extract.
  8. Fill your prepared cupcake pans with the batter, about two-thirds full.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Frosting Preparation
  1. Cream your frosting by blending softened unsalted butter and heavy cream until smooth and fluffy.
  2. Add in the powdered sugar and almond extract gradually, mixing until fluffy and well combined.
Assembly
  1. Cool the cupcakes completely before filling them with raspberry preserves.
  2. Frost each cupcake with the almond frosting, making each one delightful.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Optional: Top with slivered almonds for an elegant garnish.

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