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Almond Wedding Cake Cupcakes with Raspberry Filling

Delight in the rich flavor of almond paired with a vibrant raspberry filling, perfect for weddings and celebrations.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 320
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour This soft, fine flour will create a delicate crumb.
  • 1 cup almond flour Brings a rich, nutty profile with a slightly coarse texture.
  • 1.5 tsp baking powder Helps elevate the cupcakes, lending a light and airy quality.
  • 0.25 tsp salt A pinch to balance the sweetness, enhancing overall flavor.
  • 0.5 cup unsalted butter, softened Creamy and rich, it perfects the cupcake’s texture.
  • 1 cup granulated sugar Sweet and crystalline, providing a lovely caramelization when baked.
  • 2 large eggs Essential for structure, adding moisture and richness.
  • 1 tsp vanilla extract Aromatic and warming, it complements the almond beautifully.
  • 1 tsp almond extract Intensifies the almond flavor for an unforgettable taste experience.
  • 0.5 cup whole milk Adds moisture, creating a tender, melt-in-your-mouth cupcake.
  • 0.5 cup raspberry jam Tangy and sweet, it delivers a delicious surprise at the heart of each cupcake.
  • 2 tbsp fresh raspberries (optional) Provides a burst of freshness and natural beauty.
Frosting Ingredients
  • 0.5 cup unsalted butter, softened Whipped to perfection, it creates a creamy base for the frosting.
  • 3 cups powdered sugar Sweet and fluffy, ideal for creating a smooth frosting.
  • 1 tsp vanilla extract (for frosting) Enhances the sweetness with aromatic depth.
  • 1-2 tbsp milk (for frosting) Achieves the perfect spreadable consistency for the frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until well combined.
Mixing
  1. In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Mix in the vanilla and almond extracts.
  4. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until smooth.
Baking
  1. Divide the batter evenly between the prepared cupcake liners, filling each about two-thirds full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Filling and Frosting
  1. While the cupcakes cool, gently heat the raspberry jam over low heat until thinned.
  2. If using fresh raspberries, mash them and stir into the warm jam.
  3. Once cooled, remove the center of each cupcake to create a pocket for the filling.
  4. Fill each cupcake center with raspberry jam.
  5. For the frosting, beat the softened butter until creamy, then add powdered sugar gradually until smooth.
  6. Stir in the vanilla extract and adjust with milk to achieve a spreadable consistency.
  7. Frost the cupcakes using a piping bag or spatula.

Notes

Allow cupcakes to cool completely before filling with raspberry jam. Use a piping bag for a professional frosting finish.