Servings
Font
Back
Almond Wedding Cake Cupcakes with Raspberry Filling
5 from 2 votes

Almond Wedding Cake Cupcakes with Raspberry Filling

Say "I do!' to these Wedding Cake Cupcakes. Delicate almond cake with raspberry filling and a hint of almond flavor are the perfect dessert for any special event.

Prep Time
15 mins
Cook Time
17 mins
Total Time
32 mins
Servings: 14 cupcakes
Calories: 345 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Cupcakes
  • 3 egg room temperature, white
  • ⅓ cup buttermilk 2 tablespoons
  • 6 Tablespoons butter softened, unsalted
  • ¾ cup granulated sugar plus 2 tablespoons
  • 1 ¼ cup cake flour
  • ½ Tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 Tablespoon almond extract
For the Frosting
  • ½ cup butter softened, unsalted
  • ½ cup heavy cream
  • 1 ½ teaspoon almond extract
  • 4 cup powdered sugar
For the Filling:
  • ½ cup raspberry preserves

Instructions

    Cup of Yum
  1. For the cake, whisk together the egg whites, almond extract and 2 Tbsp milk in small bowl until combined. Set aside.
  2. In a mixing bowl, beat butter and sugar for 2-3 minutes on medium. Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining milk.
  3. Fill cupcake liners half full with batter and bake in a 350 degree oven for 15-17 minutes. Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  4. Fill a pastry bag with raspberry preserves. Using a knife, cut out a small cone in the top of each cupcake. Remove the piece of cupcake and fill with preserves. Place the cut piece of cupcake back (it will sit higher, that's okay because you will top it with frosting. Repeat until all cupcakes are filled.
  5. For the frosting, beat butter and heavy cream in mixer for 3 minutes. Add in almond extract and powdered sugar. Beat an additional 5 minutes until light and fluffy.
  6. Pipe on cupcakes. ENJOY!

Notes

  • Be sure not to overfill the cupcake liners. Any more than 3/4 full and the cupcakes could "dome" on top making the frosting slide off.
  • Store cupcakes covered at room temperature. If your house runs hot, you can also keep them in the fridge to make sure the buttercream stays in tact.

Nutrition Information

Serving 1cupcake Calories 345kcal (17%) Carbohydrates 51g (17%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g (29%) Cholesterol 40mg (13%) Sodium 118mg (5%) Sugar 39g (78%)

Nutrition Facts

Serving: 14 cupcakes

Amount Per Serving

Calories 345

% Daily Value*

Serving 1cupcake
Calories 345kcal 17%
Carbohydrates 51g 17%
Protein 2g 4%
Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 5g 29%
Cholesterol 40mg 13%
Sodium 118mg 5%
Sugar 39g 78%

* Percent Daily Values are based on a 2,000 calorie diet.