Almond Wedding Cake Cupcakes with Raspberry Filling are a delightful and elegant treat, perfect for special occasions or simply when you crave a touch of sophisticated sweetness. This recipe offers a simplified way to enjoy the flavors of a classic wedding cake in individual, manageable portions, making it incredibly useful for bakers of all skill levels.
Key Ingredients for Almond Wedding Cake Cupcakes with Raspberry Filling
For the Almond Cupcakes:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk, at room temperature (or 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar, let stand for 5 minutes)
- ½ cup slivered almonds, lightly toasted and finely chopped (optional, for extra almond flavor and texture)
For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
For the Almond Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 ½ teaspoons pure almond extract
- 2-3 tablespoons milk or heavy cream
- Optional: A drop of red food coloring for a subtle pink hue
How to Make Almond Wedding Cake Cupcakes with Raspberry Filling
Whipping up these Almond Wedding Cake Cupcakes with Raspberry Filling is a delightful journey into creating a truly special dessert. This recipe is designed for ease, yielding incredibly moist and flavorful cupcakes bursting with sweet raspberry goodness, all crowned with a dreamy almond cream cheese frosting. Expect to spend approximately 25 minutes preparing the batter and filling, followed by about 18-22 minutes of baking time, with an additional 30 minutes for cooling and frosting. The result is a satisfying and visually stunning treat that feels far more intricate than it actually is.
Step-by-Step Instructions
Prepare the Raspberry Filling:
- In a small saucepan, combine the raspberries, ¼ cup granulated sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the raspberries begin to break down and release their juices, about 5-7 minutes.
- In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth.
- Pour the cornstarch slurry into the simmering raspberry mixture, stirring constantly. Continue to cook for another 1-2 minutes, until the sauce thickens significantly.
- Remove from heat and let the raspberry filling cool completely. It will thicken further as it cools. Once cool, you can spoon it into a piping bag fitted with a round tip or simply use a spoon to fill the cupcakes later.
Make the Almond Cupcake Batter:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the almond extract and vanilla extract.
- In a small bowl, whisk together the buttermilk.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- If using, gently fold in the finely chopped toasted slivered almonds.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake the Cupcakes:
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before filling and frosting.
Assemble the Cupcakes:
- Once the cupcakes are completely cool, use a small knife or an apple corer to create a well in the center of each cupcake, going about two-thirds of the way down. Be careful not to go all the way through to the bottom.
- Carefully spoon or pipe the cooled raspberry filling into the well of each cupcake. Reserve a little filling for drizzling on top if desired.
Prepare the Almond Cream Cheese Frosting:
- In a large bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
- Gradually add the sifted powdered sugar, ½ cup at a time, beating well after each addition until fully incorporated.
- Add the almond extract and 1 tablespoon of milk or cream. Beat until smooth and creamy. If the frosting is too thick, add more milk or cream, 1 teaspoon at a time, until your desired consistency is reached. If you want a pink hue, add a tiny drop of red food coloring and mix until well combined.
Frost the Cupcakes:
- Once the cupcakes are filled and cooled, frost them using a piping bag with a decorative tip or a spatula.
- Optional: Drizzle a little extra reserved raspberry filling over the frosted cupcakes for an extra touch of color and flavor. You can also sprinkle a few chopped toasted almonds on top for garnish.
Why You’ll Love This Almond Wedding Cake Cupcakes with Raspberry Filling
These Almond Wedding Cake Cupcakes with Raspberry Filling are an absolute dream for anyone who adores delicate, yet satisfying, desserts. The star of the show is the perfectly moist almond-infused cupcake, subtly sweet and wonderfully aromatic, providing a sophisticated base for the vibrant burst of tart raspberry filling. Imagine the ethereal texture of a classic wedding cake elevated into a charming, bite-sized treat that’s both elegant and incredibly easy to enjoy.
Not only do these cupcakes deliver on exquisite flavor, but they also represent a smart and cost-effective way to bring a touch of luxury to your table. Rather than purchasing expensive bakery versions, making these at home allows you to control the quality of ingredients and the sweetness level, all while saving money. The delightful dance between the creamy almond frosting, the bright raspberry core, and the tender almond cake creates a flavor profile that rivals any high-end patisserie, making them perfect for celebrations or just a sweet indulgence that feels incredibly special, and they are so much better than a simple vanilla cupcake with jam.
These Almond Wedding Cake Cupcakes with Raspberry Filling are guaranteed to impress your guests and satisfy your sweet cravings with their sophisticated blend of flavors and textures. From the subtle aroma of almond to the delightful surprise of the raspberry center, every bite is a celebration. Don’t wait for a special occasion; create your own moment of joy by baking these delightful cupcakes today!
Storing and Reheating Tips
For optimal freshness and flavor of your Almond Wedding Cake Cupcakes with Raspberry Filling, proper storage is key.
- Refrigeration: Store uncut, unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes, especially those with cream cheese frosting, should be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Unfrosted cupcakes can be individually wrapped in plastic wrap and then placed in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them overnight in the refrigerator.
- Reheating: These cupcakes are best enjoyed at room temperature. If refrigerated, allow them to come to room temperature for about 30-60 minutes before serving. For a very slight warmth, you can briefly microwave an unfrosted cupcake for 5-10 seconds, but be cautious as this can affect the texture. The raspberry filling can be gently warmed in a small saucepan over low heat if a warm filling is desired, but this is not typically necessary for this recipe.
Final Thoughts
These Almond Wedding Cake Cupcakes with Raspberry Filling are a charming and delicious way to bring a touch of elegance to any occasion. They offer a perfect balance of delicate almond flavor, sweet raspberry, and creamy frosting, making them a truly memorable treat. Give them a try – you’ll be delighted by how simple they are to make and how utterly divine they taste!
Almond Wedding Cake Cupcakes with Raspberry Filling
Ingredients
Equipment
Method
- In a small saucepan, combine the raspberries, ¼ cup granulated sugar, and lemon juice.2 cups fresh or frozen raspberries, 0.25 cup granulated sugar, 1 tablespoon fresh lemon juice
- Cook over medium heat, stirring occasionally, until the raspberries begin to break down and release their juices, about 5-7 minutes.
- In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth.1 tablespoon cornstarch
- Pour the cornstarch slurry into the simmering raspberry mixture, stirring constantly. Continue to cook for another 1-2 minutes, until the sauce thickens significantly.
- Remove from heat and let the raspberry filling cool completely. It will thicken further as it cools. Once cool, you can spoon it into a piping bag fitted with a round tip or simply use a spoon to fill the cupcakes later.
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoons baking soda, 0.5 teaspoons salt
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.1 cup (2 sticks) unsalted butter, softened, 1.75 cups granulated sugar
- Add the eggs one at a time, beating well after each addition.3 large eggs, at room temperature
- Stir in the almond extract and vanilla extract.1 teaspoon pure almond extract, 1 teaspoon pure vanilla extract
- In a small bowl, whisk together the buttermilk.1 cup buttermilk, at room temperature (or 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar, let stand for 5 minutes)
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- If using, gently fold in the finely chopped toasted slivered almonds.0.5 cup slivered almonds, lightly toasted and finely chopped (optional, for extra almond flavor and texture)
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before filling and frosting.
- Once the cupcakes are completely cool, use a small knife or an apple corer to create a well in the center of each cupcake, going about two-thirds of the way down. Be careful not to go all the way through to the bottom.
- Carefully spoon or pipe the cooled raspberry filling into the well of each cupcake. Reserve a little filling for drizzling on top if desired.
- In a large bowl, beat together the softened cream cheese and softened butter until smooth and creamy.8 ounces cream cheese, softened, 0.5 cup (1 stick) unsalted butter, softened
- Gradually add the sifted powdered sugar, ½ cup at a time, beating well after each addition until fully incorporated.4 cups powdered sugar, sifted
- Add the almond extract and 1 tablespoon of milk or cream. Beat until smooth and creamy. If the frosting is too thick, add more milk or cream, 1 teaspoon at a time, until your desired consistency is reached. If you want a pink hue, add a tiny drop of red food coloring and mix until well combined.1.5 teaspoons pure almond extract, 2-3 tablespoons milk or heavy cream, 1 drop red food coloring (optional)
- Once the cupcakes are filled and cooled, frost them using a piping bag with a decorative tip or a spatula.
- Optional: Drizzle a little extra reserved raspberry filling over the frosted cupcakes for an extra touch of color and flavor. You can also sprinkle a few chopped toasted almonds on top for garnish.