Almond Wedding Cake Cupcakes with Raspberry Filling
These deliciously light and elegantly sweet Almond Wedding Cake Cupcakes with Raspberry Filling are perfect for any occasion, delivering a delightful combination of flavors.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour Forms the base of your cupcakes.
- 1 cup almond flour Adds a delightful nutty flavor.
- 1.5 tsp baking powder Ensures the cupcakes rise.
- 0.25 tsp salt Enhances sweetness.
- 0.5 cup unsalted butter, softened Makes the cupcakes moist.
- 1 cup granulated sugar Provides sweetness.
- 2 large eggs Bind the ingredients together.
- 1 tsp vanilla extract Enhances flavor.
- 1 tsp almond extract Gives an almond flavor.
- 0.5 cup whole milk Adds moisture.
- 0.5 cup raspberry jam Filling for the cupcakes.
- 2 tbsp fresh raspberries (optional) Adds freshness to the filling.
Frosting Ingredients
- 0.5 cup unsalted butter, softened for frosting Creates creamy buttercream.
- 3 cups powdered sugar Sweetens the frosting.
- 1 tsp vanilla extract for frosting Enhances frosting flavor.
- 1-2 tbsp milk for frosting Adjusts frosting consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add in the eggs, mixing well after each addition, followed by the vanilla and almond extracts.
- Gradually add the dry flour mixture to the wet ingredients, alternating with pouring in the milk, until combined.
Baking
- Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Filling
- While the cupcakes are cooling, gently heat the raspberry jam in a small saucepan over low heat until warmed.
- If using fresh raspberries, mash them and mix them into the warmed jam.
- Once the cupcakes are cooled completely, remove the center of each cupcake and fill with a generous amount of raspberry jam.
Frosting
- Beat the softened butter until creamy, then gradually add powdered sugar until smooth.
- Add in the vanilla extract and mix in milk to achieve desired consistency.
- Frost the cupcakes using a piping bag or spatula.
Notes
For a more intense almond flavor, consider adding a bit more almond extract. If you prefer a tartness in your cupcakes, opt for seedless raspberry jam.