Dreamy Almond Wedding Cake Cupcakes With Raspberry Filling Recipe

Crafting delightful almond wedding cake cupcakes with raspberry filling sparks pure joy in any home kitchen.

Soft, delicate flavors dance across your palate with each delectable bite.

Elegant desserts often seem complicated, but these cupcakes prove otherwise.

Delicate almond notes blend seamlessly with bright, tangy raspberry essence.

Home bakers can absolutely master this gorgeous treat without stress.

Sweet memories emerge from these beautiful little confections that look professionally created.

FAQs

• Can I use fresh raspberries for the filling?

Yes, you can use fresh raspberries. Mash them and mix with a little sugar to create a homemade filling that works perfectly in these cupcakes.

• Is almond extract necessary for the recipe?

Almond extract adds a distinctive flavor, but you can omit it if you prefer a more subtle taste or have nut allergies. The cupcakes will still be delicious.

• How do I prevent my cupcakes from being dry?

Avoid overmixing the batter and be careful not to overbake. Check the cupcakes a few minutes before the recommended baking time and remove them from the oven as soon as a toothpick comes out clean.

• Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance. Store them in an airtight container and add the filling and frosting on the day you plan to serve them for the freshest taste.

What Makes Almond Wedding Cake Cupcakes So Lovely

• Breeze Through Baking: Perfect cupcakes for newbies and seasoned bakers alike, with simple ingredients and straightforward steps that guarantee delicious results every single time.
• Crowd-Pleasing Dessert: Elegant wedding-style cupcakes that impress guests without requiring professional pastry skills, making them ideal for celebrations, showers, or weekend treats.
• Flavor Explosion: Combines classic almond cake with tangy raspberry filling, creating a sophisticated taste profile that balances sweet and tart in each delightful bite.
• Customizable Charm: Easily adaptable recipe allows switching fruit fillings or decorations, letting home bakers add personal touches while keeping the core recipe consistent.

Almond Wedding Cake Cupcakes Ingredient List

• Cake Mix: Classic base for quick and easy cupcakes.
• All-Purpose Flour: Adds structure to the cupcake.
• Granulated Sugar: Provides sweetness.
• Salt: Balances flavors.

• Water: Helps bind the batter.
• Vegetable Oil: Ensures moisture.
• Vanilla Extract: Adds classic baking flavor.
• Almond Extract: Brings signature almond taste.
• Egg Whites: Provides lightness.
• Sour Cream: Creates rich, tender texture.

• Raspberry Jam: Sweet and tangy filling.

• Unsalted Butter: Creates creamy base.
• Powdered Sugar: Provides sweetness and structure.
• Almond Extract: Reinforces almond flavor.
• Heavy Cream: Adjusts frosting consistency.

• Fresh Raspberries, Sliced Almonds: Decorative and complementary toppings.

Raspberry-Filled Almond Cupcake Instructions

Step 1: Warm Up the Oven

Get your oven ready by heating it to 325°F. Grab a muffin tin and line it with pretty cupcake wrappers that match your wedding theme.

Step 2: Create the Dry Base

In a spacious mixing bowl, blend together cake mix, flour, sugar, and a pinch of salt. Make sure everything is well combined and looks smooth.

Step 3: Bring Wet Ingredients to Life

• Water
• Vegetable oil
• Vanilla extract
• Almond extract
• Egg whites

Whisk everything together until the batter looks silky and uniform. Gently fold in sour cream to give your cupcakes a luxurious texture.

Step 4: Bake to Perfection

Carefully fill each cupcake liner halfway with the batter. Slide the tin into the preheated oven and bake for about 18 minutes. Check doneness by inserting a toothpick – it should come out clean. Let the cupcakes cool completely on a wire rack.

Step 5: Create a Raspberry Heart

Once cooled, use a small knife to create a gentle cavity in the center of each cupcake. Lovingly fill these spaces with bright, tangy raspberry jam.

Step 6: Whip Up Dreamy Frosting

In a mixing bowl, beat butter until it becomes creamy and light. Gradually incorporate powdered sugar and almond extract. Add cream as needed to reach your desired frosting consistency.

Step 7: Decorate with Elegance

Using a piping bag, swirl the almond buttercream onto each cupcake. Add a finishing touch by garnishing with fresh raspberries or delicate almond slices.

Helpful Ideas for Wedding Cupcakes

• Stabilize Cake Mix: Use room temperature ingredients to ensure smooth, even batter mixing and consistent cupcake texture.
• Enhance Almond Flavor: Toast almond slices before garnishing to deepen their nutty, rich taste and add a delightful crunch.
• Prevent Jam Overflow: Use a piping bag or squeeze bottle for precise raspberry filling, avoiding messy cupcake centers.
• Control Frosting Consistency: Add cream gradually to achieve perfect piping texture, adjusting thickness for smooth, elegant decorations.
• Maintain Freshness: Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for extended shelf life.

Storing Almond Wedding Cake Cupcakes With Raspberry Filling

• Store frosted cupcakes in a sealed container for up to 3 days, keeping them fresh and preventing drying out.
• Wrap individual unfrosted cupcakes tightly in plastic wrap, then place in freezer bags. Freeze for up to 2 months for later enjoyment.
• Remove frozen cupcakes from freezer and let them defrost at room temperature for 1-2 hours before adding fresh frosting.
• Warm refrigerated cupcakes briefly in microwave for 10-15 seconds to restore softness, being careful not to overheat and dry out the cake.

Raspberry Cupcake Pairing Ideas

• Pair with Sweet Dessert Wine: Complement the almond and raspberry flavors with a chilled moscato or late harvest riesling that enhances the cupcake's delicate sweetness.
• Serve with Raspberry Sorbet: Create a refreshing flavor echo by offering a small scoop of raspberry sorbet alongside the cupcakes, highlighting the fruity filling and providing a cool contrast.
• Match with Champagne Cocktail: Elevate the wedding celebration by pairing cupcakes with a light champagne cocktail garnished with fresh raspberries, adding elegance and a festive touch to the dessert experience.
• Accompany with Almond Latte: Brew a smooth almond milk latte that mirrors the cake's nutty undertones, offering a warm, comforting beverage that harmonizes perfectly with the cupcake's rich flavors.

Cupcake Fillings for Almond Wedding Cake

• Gluten-Free Version: Replace cake mix with gluten-free cake mix and use almond flour instead of regular flour for celiac-friendly cupcakes.
• Vegan Alternative: Substitute egg whites with aquafaba, use dairy-free butter and coconut cream for frosting, and select plant-based cake mix.
• Low-Sugar Option: Use sugar-free cake mix, replace sugar with stevia or monk fruit sweetener, and select sugar-free raspberry jam for diabetic-friendly cupcakes.
• Dairy-Free Adaptation: Use coconut oil instead of butter, replace sour cream with coconut yogurt, and select dairy-free cream for lactose-intolerant individuals.

Almond Wedding Cake Cupcakes With Raspberry Filling Recipe

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4.6 from 34 reviews

• Total Time: 48 minutes
• Yield: 24 1x

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Description

Delicate almond wedding cake cupcakes embrace elegant French pastry traditions with luscious raspberry filling. Sweet memories bloom in each perfectly crafted bite, inviting celebration and pure culinary romance you’ll savor completely.

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Ingredients

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Cake Base:

• 1 box white cake mix
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 4 large egg whites
• 1 cup sour cream
• 1 1/3 cups water
• 1/8 cup vegetable oil

Flavor Enhancers:

• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3/4 teaspoon salt

Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 teaspoon almond extract
• 24 tablespoons (1.5 cups) heavy cream or milk
• Raspberry jam for filling

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Instructions

1. Prepare the oven environment by setting the temperature to 325°F and arranging cupcake liners in a muffin tin.
2. Create a dry ingredient base by thoroughly whisking together cake mix, flour, sugar, and salt in a spacious mixing bowl.
3. Incorporate liquid components including water, oil, vanilla extract, almond extract, and egg whites. Gently blend until the mixture achieves a uniform, silky texture. Delicately fold in sour cream to enhance moisture and richness.
4. Distribute the batter evenly, filling each cupcake liner to approximately halfway. Transfer the muffin tin to the preheated oven and bake for 18 minutes, monitoring for a clean toothpick test.
5. Allow cupcakes to cool completely on a wire rack, ensuring optimal temperature for filling and frosting.
6. Carefully excavate a small central cavity in each cupcake using a precise cutting tool or specialized cupcake corer.
7. Generously fill the created wells with vibrant raspberry jam, ensuring complete coverage and delightful flavor integration.
8. Prepare the almond buttercream by whipping butter until it reaches a light, creamy consistency. Progressively introduce powdered sugar and almond extract, adjusting with cream to achieve the perfect piping texture.
9. Artfully pipe the almond buttercream onto each cupcake, creating elegant swirls or decorative patterns.
10. Embellish the frosted cupcakes with fresh raspberries or delicately toasted almond slices for visual appeal and complementary flavor.

Notes

• Experiment with different cake mix brands to find the most moist and flavorful base for your cupcakes.
• Enhance almond flavor by toasting almond slices before garnishing, which brings out a deeper, nuttier taste.
• Substitute raspberry jam with fresh raspberry compote for a more vibrant and less sweet filling option.
• Adjust frosting consistency by adding cream in small increments to achieve the perfect piping texture.

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 250
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 0 g
• Protein: 2 g
• Cholesterol: 40 mg