Description
These Almond Wedding Cake Cupcakes with Raspberry Filling are a luxurious dessert perfect for weddings, showers, or any elegant occasion. With a tender almond-flavored crumb, a burst of raspberry in the center, and a swirl of almond buttercream on top, each cupcake delivers a beautiful balance of nutty sweetness and tart fruitiness.
Ingredients
Scale
For the Almond Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 tsp pure almond extract
- 1/2 tsp pure vanilla extract
- 1/2 cup buttermilk, room temperature
- 1/4 cup sour cream or Greek yogurt
For the Raspberry Filling:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 tsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water (slurry)
For the Almond Buttercream:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 2–3 tbsp heavy cream or milk
Toppings:
- Toasted sliced almonds
- Fresh raspberries
Instructions
- Make the raspberry filling: Combine raspberries, sugar, and lemon juice in a saucepan. Bring to a simmer. Add slurry and stir until thickened. Cool completely.
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix flour, baking powder, and salt in a bowl.
- In another bowl, cream butter and sugar until fluffy. Add eggs, almond extract, and vanilla extract.
- Add sour cream, then alternate between adding flour mixture and buttermilk.
- Mix until just combined. Fill liners 2/3 full with batter.
- Bake 18–22 minutes. Cool completely.
- Core the center of each cupcake and fill with raspberry filling.
- Make buttercream: Beat butter until fluffy. Add powdered sugar gradually. Mix in extracts and cream to desired consistency.
- Pipe frosting on cupcakes. Garnish with toasted almonds and raspberries.