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Delightful Almond Wedding Cake Cupcakes with Raspberry Filling

These Almond Wedding Cake Cupcakes with Raspberry Filling offer a delicate almond flavor, moist texture, and a stunning finish, ideal for special celebrations.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp pure almond extract
  • 1/2 cup whole milk
  • 1 cup fresh raspberries for filling
  • 1/4 cup raspberry jam for filling
  • Powdered sugar for dusting

Instructions

  • Preheat your oven to 350°F (175°C) and prepare a cupcake pan with liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition, then mix in the almond extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk.
  • Fill cupcake liners about two-thirds full with batter.
  • Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  • Once baked, remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
  • Once completely cooled, make a small hole in the center of each cupcake and fill with a mixture of raspberries and raspberry jam.
  • Dust with powdered sugar before serving to add a decorative touch.