Almond Wedding Cake Cupcakes with Raspberry Filling
Indulge in the delightful experience of Almond Wedding Cake Cupcakes with Raspberry Filling. These enchanting cupcakes combine a moist almond cake base, a luscious raspberry filling, and fluffy frosting to create the perfect treat for weddings, anniversaries, or any special occasion. Their beautiful presentation and unique flavor profile make them an irresistible addition to your dessert table. With simple ingredients and straightforward instructions, you’ll impress your guests with these elegant, homemade delights.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 egg whites
- 1/3 cup plus 2 tablespoons buttermilk
- 6 tablespoons unsalted butter
- 3/4 cup plus 2 tablespoons granulated sugar
- 1 1/4 cups cake flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 tablespoon almond extract
- 1/2 cup raspberry preserves
- For frosting: 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 1/2 teaspoon almond extract
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- Whisk egg whites, almond extract, and buttermilk in a bowl.
- In another bowl, cream butter and sugar until fluffy; gradually mix in dry ingredients.
- Add egg white mixture and remaining buttermilk; blend until smooth.
- Fill cupcake liners halfway with batter and bake for 15-17 minutes or until a toothpick comes out clean.
- Cool cupcakes before cutting out the tops to fill with raspberry preserves.
- Make frosting by beating butter and cream; mix in sugar and almond extract until fluffy.
- Frost cooled cupcakes generously.
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 310
- Sugar: 22g
- Sodium: 145mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg