Description
Delight in these Almond Wedding Cake Cupcakes filled with luscious raspberry preserves and topped with smooth buttercream frosting. Light, fluffy, and bursting with almond and vanilla flavors, these cupcakes are perfect for weddings, celebrations, or any special occasion. Finished with fresh raspberries, they offer a beautiful balance of nutty sweetness and fruity tang.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup whole milk
Filling and Topping
- 1 cup raspberry preserves
- 1 cup buttercream frosting (for topping)
- Fresh raspberries (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender texture.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the almond extract and vanilla extract to infuse the batter with rich flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients in batches, alternating with the milk. Start and end with the dry ingredients. Mix the batter just until combined to avoid overmixing, which can make the cupcakes tough.
- Fill the Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely, which helps set the texture and makes them easier to fill.
- Make the Filling: While the cupcakes cool, gently warm the raspberry preserves in a small saucepan over low heat until smooth and pourable, perfect for filling.
- Create a Hollow: Using a small knife or cupcake corer, carefully remove a portion from the center of each cupcake, creating a cavity for the raspberry filling.
- Fill with Raspberry Preserves: Spoon or pipe the warm raspberry preserves into the hollowed centers of the cupcakes, adding a burst of fruity flavor.
- Frost the Cupcakes: Top each filled cupcake with a swirl of buttercream frosting and, if desired, garnish with a fresh raspberry for an elegant finish.
Notes
- For softer cupcakes, be careful not to overmix the batter once flour is added.
- If fresh raspberries are not available, frozen raspberries can be substituted as a garnish.
- Buttercream frosting can be homemade or store-bought according to preference.
- To make the raspberry filling easier to pipe, warm preserves slightly but do not overheat to avoid thinning it too much.
- Ensure cupcakes are completely cool before hollowing and filling to prevent filling from melting or seeping out.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: almond wedding cake cupcakes, raspberry filled cupcakes, buttercream frosting cupcakes, almond extract cupcakes, wedding dessert, raspberry preserves filling, moist almond cupcakes
