Description
These Almond Wedding Cake Cupcakes with Raspberry Filling combine the rich, nutty flavor of almond extract-infused cake with a sweet and tangy raspberry jam center. Topped with a smooth almond buttercream frosting, these cupcakes are perfect for weddings, celebrations, or anytime you crave a delightful, elegant treat.
Ingredients
Scale
Cake Batter
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon almond extract
- 1/3 cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
Raspberry Filling
- ½ cup seedless raspberry jam
- 1 tablespoon fresh lemon juice
Almond Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons heavy cream
- A pinch of salt
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to evenly distribute the leavening agents and seasonings.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar until the mixture is light and fluffy, which helps to create tender cupcakes.
- Add eggs: Incorporate the eggs one at a time, beating well after each addition to fully combine and maintain the airy texture.
- Add liquids and extracts: Stir in the milk, vanilla extract, and almond extract until the batter is smooth and homogeneous.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter which can make cupcakes tough.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising without overflow.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness. Allow cupcakes to cool completely in the pans.
- Prepare raspberry filling: In a small bowl, mix together the seedless raspberry jam and fresh lemon juice to combine and add a slight fresh tanginess to the filling.
- Fill cupcakes: Once cooled, create a small hole in the center of each cupcake using a paring knife or a cupcake corer. Fill each hole with the raspberry jam mixture carefully.
- Make almond buttercream frosting: Beat the softened butter until smooth. Gradually add powdered sugar, vanilla extract, almond extract, heavy cream, and a pinch of salt. Continue beating until the frosting is light, fluffy, and spreadable.
- Frost and garnish: Spread or pipe the almond buttercream frosting over each cupcake. Optionally, garnish with sprinkles or a small dollop of extra raspberry filling for an appealing presentation.
Notes
- Ensure butter is softened to room temperature for easier creaming and a smoother batter.
- Do not overmix the batter once flour is added to avoid dense cupcakes.
- Allow cupcakes to cool completely before filling and frosting to prevent melting.
- You can substitute seedless raspberry jam with other berry jams if desired.
- The almond extract adds a subtle nutty flavor; be cautious not to overuse as it can dominate.
- For a dairy-free option, substitute butter and heavy cream with plant-based alternatives.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
