Introduction
Elevate your dessert table with our Almond Wedding Cake Cupcakes with Raspberry Filling recipe. These elegant cupcakes are the perfect marriage of delicate almond flavor, luscious raspberry filling, and fluffy vanilla buttercream frosting. Whether you’re celebrating a wedding, anniversary, or simply indulging in a special treat, these cupcakes are sure to impress with their exquisite taste and beautiful presentation.
Ingredients
Prepare the following ingredients to create these exquisite cupcakes:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 cup whole milk
For the Raspberry Filling:
- 1/2 cup raspberry preserves or jam
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons heavy cream or milk
For Garnish (optional):
- Sliced almonds
- Fresh raspberries
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
2. Prepare the Cupcake Batter
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the almond extract.
3. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
4. Fill the Cupcake Liners
Spoon the cupcake batter into the prepared muffin tin, filling each liner about two-thirds full.
5. Add the Raspberry Filling
Using a small spoon or piping bag, add a dollop of raspberry preserves or jam to the center of each cupcake batter-filled liner.
6. Bake the Cupcakes
Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
7. Prepare the Vanilla Buttercream Frosting
While the cupcakes are cooling, prepare the vanilla buttercream frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth and well combined. Stir in the vanilla extract. Add the heavy cream or milk, one tablespoon at a time, until the frosting reaches your desired consistency.
8. Frost the Cupcakes
Once the cupcakes are completely cooled, frost them with the vanilla buttercream frosting using a piping bag or spatula.
9. Garnish and Serve
Garnish the frosted cupcakes with sliced almonds and fresh raspberries, if desired, for an extra touch of elegance. Serve and enjoy these Almond Wedding Cake Cupcakes with Raspberry Filling as a delightful treat for any special occasion.
Experience Sweet Sophistication
With our Almond Wedding Cake Cupcakes with Raspberry Filling recipe, you can add a touch of sophistication to any celebration or dessert spread. From weddings to birthdays to everyday indulgences, these exquisite cupcakes are sure to dazzle with their delightful flavor and elegant presentation.