Almond Wedding Cake Cupcakes with Raspberry Filling

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If there’s one cupcake recipe I could eat on repeat and still get excited about every single time, it’s these Almond Wedding Cake Cupcakes with Raspberry Filling. The flavor is so enchanting it takes you straight to a romantic celebration, even if you’re just standing barefoot in your kitchen. I made these for a friend’s bridal shower and they were gone before I could grab a second one. Ever since, they’ve become my go-to when I want to bake something truly special.

The texture is pure magic. That soft almond cake, lightly golden around the edges with just the right amount of crumb, holds a tart raspberry surprise inside. Then comes the silky swirl of almond-vanilla buttercream, rich and creamy, finished with a ruby-red raspberry on top. They look like they belong in a fancy pastry case but are surprisingly simple to make at home.

There’s something incredibly nostalgic about the almond flavor. It reminds me of wedding cakes from my childhood — that classic, almost ethereal flavor that feels fancy without being fussy. Add in the fruity zing of raspberries and it’s like your taste buds are walking down the aisle.

Why You’ll Love This Almond Wedding Cake Cupcakes with Raspberry Filling

These cupcakes are more than just pretty. The almond extract brings a refined elegance to every bite, while the raspberry center delivers a bright and juicy contrast that surprises and delights. The buttercream? It’s so dreamy, it could be a dessert on its own.

Whether you’re planning a bridal shower, celebrating an anniversary, or simply treating yourself on a weekend, these cupcakes elevate the moment. Plus, they store well and are a breeze to transport, so they’re perfect for gifting or taking to an event.

And if you love sweet treats that are just as stunning as they are delicious, you should check out Cherry Topped Coconut Macaroons or the ever-popular Delicious Lemon Cake To Die For to round out your dessert table.

Ingredients

Almond Extract: This is the star of the show. It infuses the cupcakes and frosting with that signature wedding cake flavor.

All-Purpose Flour: Gives the cupcakes structure and a soft crumb.

Baking Powder: Helps the cupcakes rise to a light and fluffy texture.

Salt: Enhances the other flavors and balances the sweetness.

Unsalted Butter: Adds richness and that buttery depth to both the cake and frosting.

Granulated Sugar: Sweetens the cupcakes without overpowering the almond flavor.

Egg Whites: Keeps the cake light and airy while providing structure.

Whole Milk: Adds moisture and richness to the batter.

Vanilla Extract: Complements the almond flavor for a well-rounded taste.

Fresh Raspberries or Raspberry Jam: The heart of the cupcake. The tangy burst in the center brings everything to life.

Powdered Sugar: Essential for that smooth, sweet buttercream.

How to Make Almond Wedding Cake Cupcakes with Raspberry Filling

Step 1: Prepare the Cupcake Batter

Start by preheating your oven to 350°F (175°C). In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg whites one at a time, then add almond and vanilla extract. Alternate adding the dry ingredients and milk into the wet mixture, mixing just until combined.

Step 2: Bake to Perfection

Line a cupcake tin with paper liners and fill each about 2/3 full. Bake for 18–20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely before the next step.

Step 3: Add the Raspberry Filling

Use a small knife or cupcake corer to remove a bit of the center from each cupcake. Spoon in raspberry jam or place a fresh raspberry in the hollow. Replace the top to keep the surface level for frosting.

Step 4: Make the Almond Buttercream

Beat softened butter until creamy, then slowly add powdered sugar. Mix in almond and vanilla extracts. Beat until light and fluffy. You can adjust the consistency with a splash of milk if needed.

Step 5: Frost and Garnish

Using a piping bag fitted with a star tip, swirl the almond buttercream high onto each cupcake. Top with a single fresh raspberry and serve. Absolute bliss!

Recipe Variations and Possible Substitutions

You can make these Almond Wedding Cake Cupcakes with Raspberry Filling your own in so many creative ways. If you’re not a fan of almond extract, try using all vanilla or even a hint of lemon extract for a citrus twist. You could also switch out the raspberry filling for other berries like strawberry or blueberry jam.

Gluten-free? Swap the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. For a dairy-free version, use plant-based milk and vegan butter. The results may slightly differ in texture, but the flavors will still shine.

For a more rustic feel, skip the buttercream and do a light dusting of powdered sugar. Or go extra decadent by adding white chocolate ganache as a topping.

Serving and Pairing Suggestions

These cupcakes are the epitome of a romantic dessert. Serve them as part of a wedding dessert table, at bridal or baby showers, or even for Valentine’s Day. They also make charming additions to a tea party or elegant brunch.

Pair them with a sparkling rosé or a fresh raspberry lemonade to echo the fruity notes. They’re also divine with a cappuccino or Earl Grey tea, especially in cooler months.

Storage and Reheating Tips

Store any leftover cupcakes in an airtight container in the fridge for up to 4 days. If your kitchen is cool, they can stay at room temperature for a day or two.

Before serving, let refrigerated cupcakes sit at room temperature for about 20 minutes to bring back their softness. While these cupcakes aren’t ideal for reheating in the microwave, a short blast (5-10 seconds without frosting) can soften the cake if needed.

FAQs

Can I make Almond Wedding Cake Cupcakes with Raspberry Filling in advance?

Yes! You can bake the cupcakes a day or two ahead and store them unfrosted. Add the raspberry filling and frosting the day of serving for best texture and flavor.

Can I freeze Almond Wedding Cake Cupcakes with Raspberry Filling?

Absolutely. Freeze the unfrosted cupcakes for up to 3 months. Thaw them overnight in the fridge and bring them to room temp before filling and decorating.

What’s the best way to fill Almond Wedding Cake Cupcakes with Raspberry Filling?

Use a small spoon, piping bag, or cupcake corer to make space in the center. Raspberry jam or a whole raspberry both work beautifully for the filling.

Can I use raspberry preserves instead of jam in Almond Wedding Cake Cupcakes with Raspberry Filling?

Yes, raspberry preserves are a thicker and slightly chunkier alternative that still delivers that sweet-tart burst. Just be sure it’s seedless if you prefer a smoother bite.

Are Almond Wedding Cake Cupcakes with Raspberry Filling good for special occasions?

They’re perfect for them. The flavor and look are both so elegant, making these cupcakes a showstopper for weddings, anniversaries, showers, and beyond.

Related Recipe You’ll Like

If these Almond Wedding Cake Cupcakes with Raspberry Filling have won your heart, you should definitely try the Mini Cinnamon Roll Cheesecakes for another individual-sized treat that delivers on creamy decadence. Looking for something nostalgic with a nutty twist? Butter Pecan Pound Cake is another crowd-pleaser that will earn you compliments every time.

Save and Share This Recipe for Later

If you fell in love with these cupcakes, don’t keep the joy to yourself! Pin this recipe to your favorite Pinterest board so you can always come back to it when the cravings hit. Sharing is caring, so send it to a friend, post it on your Instagram stories, or save it to your Facebook so your loved ones can join in the sweetness. And hey, leave a comment to let others know how it turned out — your experience could inspire someone else to give it a try!

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