Heavenly 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 sophistication. This recipe simplifies the classic wedding cake experience into individual, crowd-pleasing cupcakes, offering a guaranteed win for any event.
Key Ingredients for Heavenly Almond Wedding Cake Cupcakes with Raspberry Filling
- For the Almond Cupcakes:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (1 ½ 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
- For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (mixed with 2 tablespoons cold water to form a slurry)
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon pure almond extract
- 2-3 tablespoons milk (or heavy cream)
How to Make Heavenly Almond Wedding Cake Cupcakes with Raspberry Filling
These Heavenly Almond Wedding Cake Cupcakes with Raspberry Filling are surprisingly easy to whip up, promising a moist crumb, a burst of bright raspberry flavor, and a luxuriously smooth frosting. The preparation time is approximately 30 minutes, plus baking and cooling. This recipe yields about 24 delicious cupcakes.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 3-5 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.
- Incorporate Extracts: Beat in the pure almond extract and pure vanilla extract.
- Alternate Flour and Buttermilk: With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Prepare Raspberry Filling: In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture begins to simmer.
- Thicken Filling: Stir in the cornstarch slurry. Continue to cook, stirring constantly, until the filling has thickened, about 1-2 minutes. Remove from heat and let cool completely.
- Fill Cupcake Liners: Spoon a portion of the batter into each muffin liner, filling them about two-thirds full.
- Add Raspberry Filling: Gently spoon about 1-2 teaspoons of the cooled raspberry filling into the center of each cupcake batter, making sure not to overfill.
- Top with More Batter: Carefully spoon a little more batter over the raspberry filling to cover it, again filling the liners about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the muffin tins for 5-10 minutes before transferring them to a wire rack to cool completely.
- Prepare Cream Cheese Frosting: While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, beating on low speed until combined, then increase speed to medium-high and beat until light and fluffy.
- Add Extracts and Milk: Beat in the almond extract. Add milk one tablespoon at a time until the frosting reaches your desired spreading consistency.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. You can use a piping bag for a decorative finish or spread it with an offset spatula.
- Decorate (Optional): Garnish with fresh raspberries or toasted slivered almonds for an extra touch of elegance.
Why You’ll Love This Heavenly Almond Wedding Cake Cupcakes with Raspberry Filling
You’ll absolutely adore these Heavenly Almond Wedding Cake Cupcakes with Raspberry Filling for their sophisticated yet simple charm that perfectly captures the essence of a special occasion. The delicate almond cake provides a light, airy base, beautifully complemented by the vibrant, slightly tart raspberry filling, creating a flavor profile that’s both comforting and celebratory. Unlike many elaborate wedding cakes that require professional baking skills, these cupcakes offer an accessible way to bring that elegant wedding cake experience into your own kitchen, saving you a considerable amount, all while delivering a stunning presentation and mouthwatering taste guaranteed to impress.
Imagine the soft texture of the almond cake yielding to the sweet-tart burst of raspberry, all enveloped in a luscious, creamy almond-kissed frosting. This recipe is a fantastic alternative to a full-sized wedding cake for smaller celebrations or even as a delightful dessert for any gathering, offering individual portions of pure joy. So, why wait for a wedding? Treat yourself and your loved ones to these heavenly cupcakes today – you deserve it!
Storing and Reheating Tips
- Storage: Store leftover Heavenly Almond Wedding Cake Cupcakes with Raspberry Filling in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. If refrigerating, the cupcakes may firm up slightly.
- Reheating: These cupcakes are best enjoyed at room temperature. If refrigerated, allow them to sit out for about 30 minutes before serving for optimal flavor and texture. Freezing is not generally recommended as it can affect the texture of the cake and frosting.
Final Thoughts
These Heavenly Almond Wedding Cake Cupcakes with Raspberry Filling offer a wonderfully accessible way to enjoy the taste of elegant wedding cake at home. We encourage you to give this recipe a try for your next celebration or simply as a delightful treat to brighten your day.
Heavenly Almond Wedding Cake Cupcakes with Raspberry Filling
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.2 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 3-5 minutes.¾ cup unsalted butter, softened, 1 ¾ cups granulated sugar
- Add the eggs one at a time, beating well after each addition until fully incorporated.3 large eggs, at room temperature
- Beat in the pure almond extract and pure vanilla extract.1 teaspoon pure almond extract, 1 teaspoon pure vanilla extract
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.2 ½ cups all-purpose flour, 1 cup buttermilk, at room temperature
- In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture begins to simmer.2 cups fresh or frozen raspberries, ¼ cup granulated sugar, 1 tablespoon lemon juice
- Stir in the cornstarch slurry. Continue to cook, stirring constantly, until the filling has thickened, about 1-2 minutes. Remove from heat and let cool completely.1 tablespoon cornstarch
- Spoon a portion of the batter into each muffin liner, filling them about two-thirds full.
- Gently spoon about 1-2 teaspoons of the cooled raspberry filling into the center of each cupcake batter, making sure not to overfill.
- Carefully spoon a little more batter over the raspberry filling to cover it, again filling the liners about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tins for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy.8 ounces cream cheese, softened, ½ cup unsalted butter, softened
- Gradually add the sifted powdered sugar, beating on low speed until combined, then increase speed to medium-high and beat until light and fluffy.4 cups powdered sugar, sifted
- Beat in the almond extract. Add milk one tablespoon at a time until the frosting reaches your desired spreading consistency.1 teaspoon pure almond extract, 2-3 tablespoons milk (or heavy cream)
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. You can use a piping bag for a decorative finish or spread it with an offset spatula.
- Garnish with fresh raspberries or toasted slivered almonds for an extra touch of elegance.