Description
Delight in these Almond Wedding Cake Cupcakes filled with luscious raspberry jam and topped with a smooth almond buttercream frosting. Perfectly moist almond-flavored cupcakes, complemented by a tangy raspberry filling and creamy frosting, make these cupcakes a charming dessert for weddings or special occasions.
Ingredients
Scale
Cupcake 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: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to combine evenly.
- Cream Butter and Sugar: In a large bowl, cream the 1/3 cup softened unsalted butter with the sugar until the mixture is light and fluffy, ensuring air is incorporated for a tender crumb.
- Add Eggs: Add the eggs one at a time, beating well after each addition to maintain an even mix and create a smooth batter.
- Add Liquids and Flavorings: Stir in the milk, vanilla extract, and almond extract until the mixture is fully combined and smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cupcakes light and tender.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow cupcakes to cool completely before proceeding.
- Prepare Raspberry Filling: In a small bowl, mix the seedless raspberry jam with fresh lemon juice to create the tangy filling.
- Fill Cupcakes: Once cooled, carefully create a hole in the center of each cupcake using a small knife or cupcake corer, then fill each with the raspberry jam mixture.
- Make Almond Buttercream Frosting: Beat 1 cup softened unsalted butter until smooth and creamy. Gradually add powdered sugar, continuing to beat until combined. Add vanilla extract, almond extract, heavy cream, and a pinch of salt, then beat until the frosting becomes light and fluffy.
- Frost Cupcakes: Generously frost each cupcake with the almond buttercream frosting. Optionally, garnish with sprinkles or a small dollop of extra raspberry filling for an elegant finish.
Notes
- Ensure butter is softened to room temperature for smooth mixing in both batter and frosting.
- Do not overmix batter after adding dry ingredients to maintain cupcake fluffiness.
- Allow cupcakes to cool completely before filling and frosting to prevent melting.
- For a more intense almond flavor, add an extra ¼ teaspoon of almond extract to the batter or frosting.
- Use fresh lemon juice in the raspberry filling to brighten the flavor and balance sweetness.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
