Get ready to fall in love with the most elegant and irresistible cupcakes that will make your taste buds dance with joy! These Almond Wedding Cake Cupcakes with Raspberry Filling are not just a dessert - they're a culinary masterpiece that combines the delicate richness of almonds with the vibrant sweetness of raspberry. Perfect for weddings, special occasions, or when you simply want to treat yourself to something extraordinary, these cupcakes are guaranteed to steal the show and leave everyone asking for your secret recipe.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, combine 1 cup of almond flour, 1 cup of all-purpose flour, and 1 cup of sugar. Whisk these dry ingredients together until well combined.
- In a separate bowl, cream together 1/2 cup of softened unsalted butter with the dry ingredients using an electric mixer on medium speed until the mixture is light and fluffy.
- Add 3 large eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract to the butter and flour mixture. Beat on medium speed until the batter is smooth and all ingredients are fully incorporated.
- Carefully spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Rotate the muffin tin halfway through baking for even cooking.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the raspberry filling. In a small bowl, take 1/2 cup of raspberry jam and stir it to loosen it up. If you prefer a smoother filling, you can blend it slightly.
- Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small portion of the center of each cupcake. This will create space for the raspberry filling.
- Fill each cupcake with the raspberry jam using a spoon or a piping bag, ensuring they are generously filled.
- To make the frosting, combine 1 cup of powdered sugar and 2 tablespoons of milk in a mixing bowl. Whisk until smooth and creamy. If the frosting is too thick, add a little more milk until you reach your desired consistency.
- Using a piping bag or a spatula, frost the top of each filled cupcake with the prepared frosting. You can decorate them further with slivered almonds or fresh raspberries if desired.
- Serve the Almond Wedding Cake Cupcakes with Raspberry Filling at room temperature, and enjoy your delightful creation!
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cupcakes light and tender.
- Filling Technique: Use a cupcake corer or the back of a piping tip to create a clean, uniform cavity for the raspberry filling.
- Jam Selection: Choose a high-quality raspberry jam with real fruit chunks for the most authentic flavor.
- Frosting Consistency: Add milk to powdered sugar gradually to control the thickness of your frosting.
- Decoration Options: Garnish with sliced almonds, fresh raspberries, or edible flowers for an extra touch of elegance.
- Storage: These cupcakes are best enjoyed within 2-3 days and should be stored in an airtight container at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 6g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 85mg
