Go Back

Almond Wedding Cake Cupcakes with Raspberry Filling

These Almond Wedding Cake Cupcakes with Raspberry Filling are a delightful treat that combines almond flavors with a zingy raspberry surprise, perfect for celebrations or simply elevating a regular day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 3 pieces egg whites, room temperature Ensure egg whites are at room temperature for best results.
  • 1/3 cup buttermilk Plus 2 tablespoons, adjust if necessary for taste.
  • 6 Tablespoons unsalted butter, softened Butter should be softened to room temperature.
  • 3/4 cup granulated sugar
  • 1 1/4 cup cake flour Can be replaced with gluten-free flour.
  • 1/2 Tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 Tablespoon almond extract
For the Frosting
  • 1/2 cup unsalted butter, softened Room temperature for easy mixing.
  • 1/2 cup heavy cream
  • 1 1/2 teaspoon almond extract
  • 4 cups powdered sugar Sifted for a smoother frosting.
For the Filling
  • 1/2 cup raspberry preserves Can substitute with other fruit fillings.

Method
 

Preparation
  1. Whisk together the egg whites, almond extract, and 2 tablespoons of buttermilk in a small bowl and set aside.
  2. In a mixing bowl, beat the softened butter and sugar together for 2 to 3 minutes until light and fluffy.
  3. Add the cake flour, baking powder, and salt to the mix; combine well.
  4. Slowly incorporate the egg white mixture, followed by the remaining buttermilk.
  5. Fill cupcake liners half full with batter.
Baking
  1. Preheat the oven to 350°F (175°C) and bake for 15-17 minutes.
  2. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Assembly
  1. Cut a small cone from the top of each cupcake, fill with raspberry preserves, and replace the cone.
  2. For frosting, beat the softened butter and heavy cream for 3 minutes, add almond extract and powdered sugar, and mix for an additional 5 minutes until fluffy.
  3. Pipe the frosting onto each cupcake.

Notes

Store leftover cupcakes at room temperature for one or two days, or refrigerate for longer freshness. Best enjoyed within a few days.