Oh, let me tell you—the moment I first tasted Almond Wedding Cake Cupcakes with Raspberry Filling, it felt like I was sinking into a warm hug from my favorite aunt. It was during a family wedding (of course!) where my cousin decided to spice things up by bringing this little gem of a cupcake, and boy, was it a crowd-pleaser! The beautiful blend of almond flavor and the unexpected tang from the raspberry filling was simply divine. It has become a beloved recipe in my baking repertoire and a go-to for celebrations, especially when I want to impress my family and friends without breaking a sweat.
What’s not to love about these cupcakes? They’re the perfect nod to classic wedding cake flavors, but in an adorable, bite-sized format. Trust me when I say there will be no leftovers when you showcase these at your next get-together or even just for a simple sweet treat at home. Let me share with you how to make these delightful cupcakes that are sure to charm anyone who takes a bite!
What’s in Almond Wedding Cake Cupcakes with Raspberry Filling?
All-Purpose Flour: The backbone of our cupcakes, this flour provides a lovely structure. I suggest going for a well-known brand to ensure consistency.
Sugar: This sweetener not only adds sweetness but also contributes to a tender texture.
Unsalted Butter: For a rich and delicious flavor! Softening it at room temperature makes for easy creaming.
Buttermilk: It adds delightful moisture and a subtle tang. If you don’t have any, mix some regular milk with a splash of vinegar or lemon juice!
Almond Flour: This nutty flour brings in that signature almond flavor and gives the cupcakes a lovely crumb.
Eggs: These are essential for binding everything together and ensuring your cupcakes rise beautifully.
Baking Powder: The leavening agent that gives our cupcakes that nice lift!
Vanilla Extract: Just a splash enhances the flavor profile of these cupcakes.
Almond Extract: A must-have for that beloved almond taste; it takes these little beauties to the next level.
Salt: Just a pinch enhances the overall flavor of the batter.
Raspberry Jam or Preserves: This is our sweet and tangy filling! It elevates the cupcake by adding a burst of fruity goodness.
Lemon Juice: Adding this optional ingredient really brightens up the raspberry flavor.
Heavy Cream: Combined with butter and powdered sugar, it creates a luscious buttercream frosting.
Powdered Sugar: The sweet base of our frosting, making it smooth and sugary.
Is Almond Wedding Cake Cupcakes with Raspberry Filling Good for You?
Now, while I’m not saying that cupcakes are health food, there are a few perks here!
Almond Flour: It not only brings flavor but is also packed with vitamin E and healthy fats. This can be a nice boost compared to regular flour.
Raspberry Jam: Raspberries are rich in antioxidants, vitamins, and minerals. Using a natural jam or preserves can make this filling even more wholesome.
On the flip side, it’s essential to remember that these cupcakes are still a treat. The sugar and butter, while delicious, can add up calories quickly. So, maybe save these little creations for a special occasion or when you need a pick-me-up!
Ingredients List
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup unsalted butter, softened
– 1 cup buttermilk
– 1/2 cup almond flour
– 3 large eggs
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 teaspoon almond extract
– 1/4 teaspoon salt
– **For the Raspberry Filling:**
– 1 cup raspberry jam or preserves
– 1 tablespoon lemon juice (optional)
– **For the Almond Buttercream Frosting:**
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 1/4 cup heavy cream
– 1 teaspoon almond extract
– Pinch of salt
– Serves: About 12 cupcakes
How to Make Almond Wedding Cake Cupcakes with Raspberry Filling?
1. **Preheat the Oven**: Set your oven to 350°F (175°C) and line a cupcake tin with liners.
2. **Make the Cupcake Batter**: In a large bowl, cream together the softened butter and sugar until light and fluffy. Gradually add in the eggs one at a time, mixing well after each addition. Stir in both extracts.
3. **Combine Wet and Dry Ingredients**: In another bowl, mix the all-purpose flour, almond flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with dry ingredients; mix until just combined.
4. **Bake the Cupcakes**: Fill the cupcake liners about 2/3 full with the batter and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
5. **Prepare the Raspberry Filling**: If you like, mix the raspberry jam with lemon juice in a small bowl to brighten the flavor. Set aside.
6. **Core the Cupcakes**: Once your cupcakes are cool, use a cupcake corer or knife to remove the center of each cupcake, creating space for the filling.
7. **Fill the Cupcakes**: Spoon or pipe a teaspoon of raspberry filling into the center of each cupcake.
8. **Make the Almond Buttercream Frosting**: Beat softened butter in a bowl until creamy. Gradually add powdered sugar, alternating with heavy cream, until smooth. Stir in the almond extract and salt, mixing until light and fluffy.
9. **Frost the Cupcakes**: Use a piping bag (or a knife!) to frost the tops of each filled cupcake with the luscious almond buttercream.
10. **Serve and Enjoy**: Arrange those gorgeous cupcakes on a platter, and serve them up! You’re in for a treat!
Delicious Tips and Serving Suggestions
– Try garnishing with fresh raspberries on top for a pop of color!
– If you want to switch things up, feel free to substitute the raspberry filling with any berry jam you love.
– These cupcakes are perfect for weddings, baby showers, or even just an average Wednesday when you need a little sweetness in your life.
I hope you give these Almond Wedding Cake Cupcakes a try! They’re perfect for any occasion, and I’d love to hear how they turn out for you. Feel free to share your thoughts, photos, and any twists you make on this recipe! Happy baking!
