Description
Indulge in the delightful charm of Almond Wedding Cake Cupcakes with Raspberry Filling. These cupcakes feature a light and airy almond cake enveloping a luscious raspberry preserve center, topped with a fluffy almond frosting that adds an elegant touch to any occasion. Perfect for weddings, anniversaries, or special celebrations, these treats not only taste divine but also look stunning on dessert tables. With their sweet almond flavor harmonizing beautifully with the tartness of raspberry, they’re sure to be a crowd-pleaser. Easy to make and customizable, they are the ideal sweet treat for novice and experienced bakers alike.
Ingredients
Scale
- 3 egg whites
- 1/3 cup plus 2 tablespoons buttermilk
- 6 tablespoons unsalted butter
- 3/4 cup plus 2 tablespoons granulated sugar
- 1 1/4 cup cake flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 tablespoon almond extract
- Raspberry preserves for filling
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake tray with liners.
- In a bowl, whisk together egg whites, almond extract, and buttermilk until combined.
- Beat softened butter and granulated sugar until fluffy. Gradually add dry ingredients, then incorporate the egg mixture.
- Fill cupcake liners halfway with batter and bake for 15-17 minutes until a toothpick comes out clean.
- Cool cupcakes, then use a pastry bag to fill them with raspberry preserves.
- Prepare frosting by beating softened butter and heavy cream; gradually add powdered sugar and almond extract until fluffy.
- Pipe frosting on top of each cupcake.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (about 60g)
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg