Description

Delight in these Almond Wedding Cake Cupcakes with Raspberry Filling, a perfect blend of moist almond-infused cake, tangy raspberry preserves, and rich almond buttercream frosting. Ideal for weddings, celebrations, or any special occasion, these cupcakes offer a sophisticated flavor profile and elegant presentation.

Ingredients

Scale

For the Cupcakes

3 egg whites, room temperature
⅓ cup plus 2 tablespoons buttermilk
6 tablespoons unsalted butter, softened
¾ cup plus 2 tablespoons granulated sugar
1 ¼ cup cake flour
½ tablespoon baking powder
¼ teaspoon kosher salt
1 tablespoon almond extract

For the Frosting

½ cup unsalted butter, softened
½ cup heavy cream
1 ½ teaspoons almond extract
4 cups powdered sugar

For the Filling

½ cup raspberry preserves

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Instructions

Prepare Egg White Mixture: Whisk together the egg whites, almond extract, and 2 tablespoons of buttermilk in a small bowl until well combined. Set aside.
Mix Batter: In a mixing bowl, beat the softened butter and sugar on medium speed for 2-3 minutes until fluffy. Add the dry ingredients (cake flour, baking powder, and kosher salt) and mix until just combined. Slowly incorporate the egg white mixture, then beat in the remaining buttermilk until the batter is smooth.
Fill and Bake: Line a cupcake pan with liners and fill each about half full with batter to prevent doming. Bake in a preheated 350°F (175°C) oven for 15-17 minutes. Once done, remove and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prepare Filling: Fill a pastry bag with raspberry preserves. Using a knife, cut out a small cone-shaped portion from the top center of each cupcake. Remove the cut piece and fill the cavity with raspberry preserves. Place the cut piece back on top; it may sit higher, which is fine as it will be covered with frosting.
Make Frosting: In a mixer, beat the softened butter and heavy cream together for 3 minutes until smooth. Add almond extract and powdered sugar, then beat for an additional 5 minutes until the frosting is light and fluffy.
Decorate Cupcakes: Pipe the almond buttercream frosting generously over each filled cupcake. Serve and enjoy!

Notes

Do not overfill cupcake liners; filling more than ¾ full causes the cupcakes to dome, making frosting difficult to apply.
Store cupcakes covered at room temperature to maintain freshness. If your environment is warm, refrigerate cupcakes to keep the buttercream stable.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 32g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg