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Almond Wedding Cake Cupcakes with Raspberry Filling

These beautifully crafted cupcakes blend the delicate flavors of almond with sweet tart raspberry filling, perfect for any celebration.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Sweet Treat
Cuisine: American, Baked Goods
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups all-purpose flour Delicate and fine, creating a tender crumb.
  • 1 cup almond flour Nutty and aromatic, deepening the flavor profile.
  • 1.5 tsp baking powder A light, airy texture that elevates each bite.
  • 0.25 tsp salt Enhancing all the sweet and nutty notes.
  • 0.5 cups unsalted butter, softened Rich and creamy, lending moisture.
  • 1 cup granulated sugar Sweetness that balances the nuttiness.
  • 2 large eggs Ensuring a rich, tender texture.
  • 1 tsp vanilla extract A warm, comforting aroma.
  • 1 tsp almond extract Deepening the almond flavor.
  • 0.5 cups whole milk Adding moisture and richness.
For the Raspberry Filling
  • 0.5 cups raspberry jam A sweet-tart surprise.
  • 2 tbsp fresh raspberries (optional) For an extra burst of freshness.
For the Buttercream Frosting
  • 0.5 cups unsalted butter, softened Creamy and smooth.
  • 3 cups powdered sugar Sweet and airy for frosting texture.
  • 1 tsp vanilla extract (for frosting) Infusing additional warmth.
  • 1-2 tbsp milk (for frosting) Adjusting consistency for spreading.

Method
 

Make the Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  5. Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk, until a smooth batter forms.
  6. Fill each cupcake liner two-thirds full with the batter and bake for 18-20 minutes, checking with a toothpick for doneness.
Make the Raspberry Filling
  1. Gently heat the raspberry jam in a small saucepan over low heat until warm.
  2. If desired, mash fresh raspberries and mix them into the warmed jam.
Fill the Cupcakes
  1. Once the cupcakes have cooled to room temperature, carefully remove the center of each cupcake.
  2. Spoon in a generous amount of raspberry jam into each cavity.
Make the Buttercream Frosting
  1. Beat the softened butter until creamy.
  2. Gradually add powdered sugar, blending until smooth and fluffy.
  3. Mix in vanilla extract and a splash of milk to achieve the desired spreadability.
Frost the Cupcakes
  1. Use a piping bag or spatula to frost the tops of the cupcakes.
  2. Optional: Add chopped nuts or fresh raspberries for decoration.

Notes

Use room-temperature ingredients for a smoother batter. Always test with a toothpick for doneness. Let cupcakes cool completely before filling.