Description
These Almond Wedding Cake Cupcakes with Raspberry Filling are delicate, moist cupcakes infused with almond and vanilla extracts, filled with sweet raspberry preserves, and topped with creamy buttercream frosting. Perfect for weddings, celebrations, or any special occasion, these elegant cupcakes combine classic flavors with a beautiful presentation.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup whole milk
Filling and Topping
- 1 cup raspberry preserves
- 1 cup buttercream frosting (for topping)
- Fresh raspberries (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the almond extract and vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent and seasonings.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture in batches, alternating with the milk. Start and finish with the flour mixture, mixing just until combined to avoid overmixing.
- Fill the Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for about 10 minutes before transferring to a wire rack to cool completely, which prevents soggy bottoms.
- Make the Filling: While the cupcakes cool, gently warm the raspberry preserves in a saucepan over low heat until smooth and easy to spoon or pipe.
- Create a Hollow: Once cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake, creating a cavity for the filling.
- Fill with Raspberry Preserves: Spoon or pipe the warmed raspberry preserves into the hollowed center of each cupcake, filling them generously but without overflow.
- Frost the Cupcakes: Top each cupcake with a generous swirl of buttercream frosting and garnish with fresh raspberries if desired, adding a beautiful finishing touch.
Notes
- You can substitute almond extract with pure vanilla extract if preferred, but almond adds a distinctive flavor.
- Ensure butter is softened to room temperature for easy creaming with sugar.
- When warming raspberry preserves, do not boil to preserve flavor and texture.
- For a dairy-free version, substitute milk and butter with plant-based alternatives and use a compatible frosting.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: almond cupcakes, wedding cake cupcakes, raspberry filled cupcakes, buttercream frosting, elegant cupcakes, dessert cupcakes, almond extract cupcakes
