Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

Introduction to Almond Wedding Cake Cupcakes

Almond wedding cake cupcakes are a delightful twist on traditional wedding cakes, bringing the elegance and charm of almond flavor to a more personalized, single-serving dessert. Perfect for weddings, these cupcakes offer a touch of sophistication and are increasingly popular in modern celebrations where guests appreciate individual treats. The raspberry filling adds a burst of flavor, making each bite a perfect blend of sweet and tangy, ideal for making any occasion memorable.

Overview of the Recipe

This recipe for almond wedding cake cupcakes with raspberry filling features a light, fluffy almond-flavored cake, complemented by a sweet and slightly tart raspberry center. Key ingredients include:

  • Cake flour for a delicate crumb
  • Buttermilk to ensure moistness
  • Almond extract for that authentic nutty flavor
  • Raspberry preserves for a vibrant filling

Each component plays a crucial role in creating the perfect cupcake that’s both visually appealing and delicious. For those looking to substitute ingredients, you can find alternative suggestions here. Moreover, understanding the basics of mixing methods will enhance the texture and overall outcome of your cupcakes, detailed in this essential baking skills guide.

These cupcakes are not just for weddings but any celebration where elegance and indulgence are desired, making them a versatile choice for various events.

Filling and Frosting

Making the Raspberry Filling

Preparing the raspberry filling for the almond wedding cake cupcakes involves using high-quality raspberry preserves to achieve a rich and vibrant flavor. Here’s how to make the filling:

  • Choose the Right Preserves: Opt for preserves that are chunky with bits of fruit, as they add texture and enhance the filling experience.
  • Preparation: To ensure even distribution within the cupcakes, gently warm the preserves just until they are easy enough to stir and pipe.
  • Filling the Cupcakes: After the cupcakes have cooled, use a small knife or cupcake corer to remove a portion of the center from each cupcake. Pipe or spoon a generous amount of raspberry preserves into the hollowed-out center before replacing the top portion of the cupcake.

This step infuses every cupcake with a surprise burst of raspberry that complements the almond flavor beautifully, making every bite a delightful contrast of flavors.

Frosting Preparation

The frosting for these cupcakes is crucial as it adds visual appeal and complements the flavors of the almond and raspberry. To prepare the ideal buttercream frosting:

  • Ingredients: You’ll need unsalted butter, heavy cream, almond extract, and powdered sugar.
  • Whipping the Buttercream: Start by beating the softened butter until creamy. Gradually add heavy cream and continue beating. Introduce the almond extract and then slowly incorporate the powdered sugar until the frosting is light, fluffy, and able to hold peaks.
  • Flavor and Texture: The almond extract in the frosting should subtly echo the almond flavor of the cupcakes, while the creamy texture provides a smooth contrast to the tangy raspberry filling.

For additional tips on perfecting your frosting technique, consider exploring resources like Wilton’s cake decorating tutorials, which offer comprehensive guidance on achieving the perfect consistency and appearance for cupcake frostings.

By following these steps, you will create a harmonious balance of textures and flavors that elevate these almond wedding cake cupcakes into a truly special treat for any celebration.

Baking Tips and Tricks

Essential Baking Tips

Achieving perfection in baking almond wedding cake cupcakes requires attention to detail and understanding the nuances of baking. Here are some crucial tips:

  • Correct Measuring: Accurate measurements are vital. Use a kitchen scale or proper measuring techniques for ingredients like flour and sugar to avoid inconsistency. Learn how to measure flour properly here.
  • Oven Temperature: Preheat your oven and use an oven thermometer to ensure the temperature is correct, as most ovens can be off by a few degrees.
  • Baking Time: Keep a close eye on your cupcakes as they bake. They should be removed from the oven as soon as they pass the toothpick test to avoid drying out.
  • Ingredient Temperatures: Ingredients should generally be at room temperature unless otherwise specified, especially butter and eggs, to ensure an even mix.

These steps are fundamental to avoid common issues such as uneven baking or tough textures, ensuring your cupcakes are as delightful in taste as they are in appearance.

Common Mistakes and How to Avoid Them

Even experienced bakers can encounter issues. Here are some common mistakes and how to avoid them:

  • Overmixing the Batter: This can lead to dense, tough cupcakes. Mix just until the ingredients are combined.
  • Filling Cupcake Liners Too Much or Too Little: Filling liners more than 3/4 full can cause the batter to overflow, while too little batter won’t allow the cupcakes to rise properly. Aim for 2/3 full for the perfect dome.
  • Using Expired Leavening Agents: Always check the expiration date on your baking powder or soda. Expired leaveners can result in flat cupcakes.
  • Ignoring the Cooling Process: Allow cupcakes to cool completely before filling or frosting to prevent the toppings from melting.

Avoiding these pitfalls will help maintain the quality and aesthetics of your cupcakes, making them a hit at any event. For more detailed troubleshooting, including how to fix common baking problems, check out this baking problem solver guide.

Implementing these tips and being aware of common mistakes will significantly enhance your baking results, making your almond wedding cake cupcakes with raspberry filling a sure success.


Frequently Asked Questions

When it comes to making almond wedding cake cupcakes with raspberry filling, several questions often arise. Here are some of the most common queries and their answers:

  • Can I use all-purpose flour instead of cake flour?
    • Yes, you can use all-purpose flour, but cake flour is preferred for a lighter texture. If substituting, add 2 tablespoons of cornstarch per cup of all-purpose flour to approximate the cake flour consistency.
  • What can I use if I don’t have almond extract?
    • If almond extract is unavailable, vanilla extract is a good substitute. It won’t replicate the almond flavor but will still produce a delicious cupcake.
  • Can the cupcakes be made in advance?
    • Absolutely! The cupcakes can be baked and stored without filling for up to two days at room temperature or frozen for longer storage. Just add the raspberry filling and frosting before serving.
  • How do I ensure the raspberry filling doesn’t sink to the bottom?
    • To prevent the filling from sinking, you can thicken the raspberry preserves with a little cornstarch or layer some batter below and above the filling.

For further details on substitutes for cake flour and how to make your own almond extract at home, you can visit this comprehensive guide on alternative baking ingredients.

Addressing these questions can help both novice and experienced bakers avoid common issues and enhance their baking skills, ensuring delicious and beautifully crafted cupcakes every time.

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Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

  • Author: Sophia
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian


Indulge in the elegance of Almond Wedding Cake Cupcakes, featuring a sophisticated almond-flavored base and a vibrant raspberry filling. These cupcakes are a delightful twist on traditional wedding cakes, offering a personal treat that combines the exquisite flavors of almond and raspberry.



For the Cupcakes:

  • 3 egg whites, room temperature
  • ⅓ cup plus 2 tablespoons buttermilk
  • 6 tablespoons unsalted butter, softened
  • ¾ cup plus 2 tablespoons granulated sugar
  • 1 ¼ cups cake flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 tablespoon almond extract

For the Frosting:

  • ½ cup unsalted butter, softened
  • ½ cup heavy cream
  • 1 ½ teaspoons almond extract
  • 4 cups powdered sugar

For the Filling:

  • ½ cup raspberry preserves

Unlock the door to culinary bliss. Start cooking now!

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For the Cupcakes:

  1. Prep Egg Mixture: In a small bowl, whisk together the egg whites, almond extract, and 2 tablespoons buttermilk until combined. Set aside.
  2. Mix Dry Ingredients: In a mixing bowl, cream the butter and sugar together on medium speed for 2-3 minutes until light and fluffy.
  3. Combine Ingredients: Gradually add the dry ingredients (cake flour, baking powder, salt) to the butter mixture and beat until just combined. Slowly incorporate the egg white mixture. Finally, beat in the remaining buttermilk until smooth.
  4. Bake: Pour the batter into cupcake liners, filling each half full. Bake at 350°F (177°C) for 15-17 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Filling:

  1. Prepare Filling: Fill a pastry bag with raspberry preserves.
  2. Core Cupcakes: Using a knife, cut out a small cone from the top of each cupcake. Remove the piece and fill the hole with raspberry preserves. Replace the cut piece of cupcake on top (it will sit slightly higher).

For the Frosting:

  1. Make Frosting: In a mixer, beat together the butter and heavy cream for 3 minutes. Add the almond extract, then gradually add the powdered sugar, continuing to beat for about 5 minutes until the frosting is light and fluffy.
  2. Decorate: Pipe the frosting onto the filled cupcakes.


  • Ensure ingredients are at room temperature for best results.
  • Fresh or frozen raspberries can be used. If using frozen, do not thaw before adding to batter.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Calories: 280
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

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