Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

If you’re dreaming of a treat that brings together elegance, nostalgia, and a pop of fresh fruitiness, these Almond Wedding Cake Cupcakes with Raspberry Filling truly deliver on all fronts. Picture ultra-moist, almond-scented cupcakes, each one hiding a vibrant heart of sweet raspberry preserves, then crowned with the creamiest almond buttercream and a sprinkle of toasted almonds. Whether it’s for a special celebration or just to make an ordinary day feel magical, this recipe creates those bakery-style cupcakes everyone raves about. The Almond Wedding Cake Cupcakes with Raspberry Filling are a showstopper dessert you’ll want to bake and share again and again!

this Recipe

Ingredients You’ll Need

Every component in these Almond Wedding Cake Cupcakes with Raspberry Filling has a role to play, from creating that iconic almond flavor to ensuring the perfect cupcake crumb. You’ll find these ingredients are pantry-friendly, but together they create something truly extraordinary.

• All-purpose flour: Provides structure so your cupcakes are light, tender, and just moist enough.
• Baking powder: Lends that essential lift, making each bite fluffy and soft.
• Salt: Balances the sweetness and deepens the flavors overall.
• Unsalted butter (softened): Delivers rich flavor and a perfectly delicate crumb.
• Granulated sugar: Sweetens each cupcake evenly, ensuring a soft, moist texture.
• Large eggs: Bind everything together for a cohesive, luxurious batter.
• Almond extract: The heart of the recipe—it creates that classic celebration cake flavor.
• Vanilla extract: Rounds out the almond flavor and adds warmth.
• Sour cream: Adds moisture and a gentle tang, giving perfect texture with every bite.
• Whole milk: Keeps the crumb tender and the cupcakes moist.
• Raspberry preserves or seedless raspberry jam: Provides the bright, sweet filling that takes these cupcakes to a new level.
• Sliced almonds (toasted): Sprinkled on top for a nutty, satisfying crunch and lovely garnish.
• Butter (for frosting): The rich base for a dreamy, creamy icing.
• Powdered sugar (for frosting): Creates a smooth, fluffy buttercream with just the right sweetness.
• Heavy cream (for frosting): Adds silky richness and helps achieve that cloud-like texture.
• Almond and vanilla extracts (for frosting): Echo the cupcake flavors and make each bite utterly irresistible.
• Pinch of salt (for frosting): Cuts the sweetness for balance.

How to Make Almond Wedding Cake Cupcakes with Raspberry Filling

Step 1: Mix Your Dry Ingredients

Start by whisking together your flour, baking powder, and salt in a medium bowl. This quick step ensures your leavening is evenly distributed and helps create that bakery-perfect crumb in every Almond Wedding Cake Cupcake with Raspberry Filling.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is pale and fluffy. This creaming step is the secret to light and airy cupcakes, so don’t rush it—let it get as creamy as possible.

Step 3: Add the Eggs and Flavors

Beat in your eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the almond and vanilla extracts now, so that almond aroma starts infusing your batter right from the beginning.

Step 4: Incorporate the Sour Cream

Mix in the sour cream until your batter is wonderfully smooth. This is the step where you’ll notice the texture becoming incredibly silky, promising ultra-moist Almond Wedding Cake Cupcakes with Raspberry Filling.

Step 5: Combine Dry Ingredients and Milk

Add the prepared dry ingredients and the milk, alternating between the two and beginning and ending with the dry mixture. This technique keeps your cupcakes tender and helps them bake up evenly every time.

Step 6: Bake the Cupcakes

Divide the batter evenly among your cupcake liners and pop them into the preheated oven. After 18 to 20 minutes, check by inserting a toothpick into the center—it should come out clean. Let them cool completely before moving to the most fun part: filling and frosting.

Step 7: Core and Fill with Raspberry Preserves

Once cooled, use a small knife or a cupcake corer to gently remove a little piece from the center of each cupcake. Fill each cavity with a generous spoonful of raspberry preserves or jam. This reveal is always a hit—everyone loves discovering the tangy, jewel-toned center!

Step 8: Make the Almond Buttercream

Beat the softened butter until light and creamy, then gradually add the powdered sugar, heavy cream, almond and vanilla extracts, and a pinch of salt. Aim for a soft, fluffy consistency that will swirl beautifully atop each cupcake. Taste and adjust almond extract as desired for even more of that signature flavor.

Step 9: Frost and Garnish

Pipe swirls of buttercream onto each filled cupcake, then finish with a scatter of toasted sliced almonds. This is where they truly transform into showstoppers—Almond Wedding Cake Cupcakes with Raspberry Filling aren’t just delicious, they look every bit as special as they taste.

How to Serve Almond Wedding Cake Cupcakes with Raspberry Filling

Garnishes

For a classic, festive look, sprinkle the tops with toasted sliced almonds. If you’re feeling extra fancy, add a single fresh raspberry or a delicate edible flower to each cupcake. These little touches really celebrate the joyful vibe of Almond Wedding Cake Cupcakes with Raspberry Filling.

Side Dishes

Because these cupcakes are so flavorful and indulgent, serve them alongside something light—think fresh berries, a simple fruit salad, or even a piping hot cup of fragrant tea. The tartness of raspberries or blackberries makes a perfect contrast.

Creative Ways to Present

If you’re making these for a wedding, line them up on a tiered cake stand or display them on trays with pretty white cupcake liners. For parties, try arranging mini flags or customized toppers for each cupcake. You can even make a cupcake “bouquet” by arranging them tightly in a flowerpot—guests will be wowed by your presentation!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Almond Wedding Cake Cupcakes with Raspberry Filling (a rare occurrence, but possible!), simply store them in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, keep them in the refrigerator to preserve their freshness and flavor.

Freezing

You can easily freeze unfrosted and unfilled cupcakes for up to 2 months. Just wrap each cupcake tightly in plastic wrap, then pop them into a freezer-safe bag. Thaw overnight at room temperature before filling and frosting as usual. While you can freeze the frosted cupcakes, for the best results, assemble them fresh for that perfect bakery texture.

Reheating

If you prefer your cupcakes lightly warmed, pop them—unfrosted—into the microwave for 5 to 10 seconds. Once frosted, it’s best to let them come to room temperature naturally. This short wait really brings out the flavors in Almond Wedding Cake Cupcakes with Raspberry Filling.

FAQs

Can I use a different fruit filling besides raspberry?

Absolutely! While raspberry preserves add a beautiful zing, you can substitute with strawberry, apricot, or even blueberry jam. Each one puts a unique twist on Almond Wedding Cake Cupcakes with Raspberry Filling—let your creativity guide you!

What’s the best way to toast sliced almonds?

Spread the sliced almonds out on a baking sheet in a single layer, then bake at 350°F for 5 to 7 minutes until golden and fragrant. Keep a close eye—they can go from perfect to burnt quickly!

Can I make these cupcakes gluten-free?

Yes! Simply swap out the all-purpose flour for your favorite 1-to-1 gluten-free flour blend. The results are wonderfully close in both taste and texture, so everyone can enjoy Almond Wedding Cake Cupcakes with Raspberry Filling.

How do I get tall, bakery-style frosting swirls?

Use a large star piping tip—like Wilton 1M or 2D—and start piping from the outer edge in a tight spiral towards the center. For extra flair, chill the frosting for 15 minutes before piping to help it hold its shape perfectly.

Can I make these cupcakes ahead for a party?

Yes! Bake and cool the cupcakes a day ahead, and store them (unfilled and unfrosted) in an airtight container. On the day you’re serving, quickly fill, frost, and garnish so your Almond Wedding Cake Cupcakes with Raspberry Filling taste bakery-fresh.

Final Thoughts

There’s something undeniably joyful about sharing a batch of Almond Wedding Cake Cupcakes with Raspberry Filling—whether it’s for a special event or just a sweet surprise for loved ones. Try them once and you’ll see why this recipe is a timeless favorite, perfect for celebrations or simply celebrating every day. Happy baking, and enjoy every lovely bite!

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