Description
These Almond Wedding Cake Cupcakes with Raspberry Filling are a delightful twist on a classic wedding cake, offering a moist almond cupcake with a vibrant raspberry surprise. Perfect for celebrations or a sweet treat, they promise elegance and flavor in every bite.
Ingredients
Scale
- 2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup whole milk, room temperature
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar (for filling)
- 2 tablespoons water (for filling)
- 2 tablespoons cornstarch
- 1 1/2 cups powdered sugar (for frosting)
- 8 ounces cream cheese, softened (optional for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
- Beat in the almond extract and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, combine the fresh or frozen raspberries, granulated sugar, and 2 tablespoons of water in a small saucepan over medium heat.
- Bring the mixture to a simmer, stirring occasionally, and cook for about 5-7 minutes, breaking down the raspberries with the back of a spoon.
- In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water to create a slurry.
- Pour the cornstarch slurry into the simmering raspberry mixture, stirring constantly. Continue to cook for another 1-2 minutes, or until the filling has thickened to a jam-like consistency.
- Remove from heat and transfer the raspberry filling to a small bowl to cool completely.
- Once the cupcakes are completely cool, use a small paring knife or a cupcake corer to carefully cut a hole out of the center of each cupcake.
- Spoon about 1-2 teaspoons of the cooled raspberry filling into each cored cupcake.
- Pipe or spread the almond buttercream or cream cheese frosting generously onto each cupcake.
- Garnish with a fresh raspberry, a delicate sliver of almond, or a sprinkle of edible glitter.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Ensure all ingredients are at room temperature for best results. Don't overmix the batter to keep cupcakes tender. You can substitute almond extract with vanilla bean paste or hazelnut extract if desired.