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Almond Wedding Cake Cupcakes with Raspberry Filling

Almond Wedding Cake Cupcakes with Raspberry Filling Delight

Delightful Almond Wedding Cake Cupcakes with Raspberry Filling are perfect for any celebration, transforming classic wedding cake into charming single servings.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 tablespoon baking powder Acts as a leavening agent.
  • 1 pinch salt Enhances flavor.
  • 1 cup unsalted butter Adds richness and moisture.
  • 1 cup granulated sugar Sweetens the cupcakes.
  • 4 large eggs Binds ingredients and improves texture.
  • 1 teaspoon almond extract Infuses almond flavor.
  • 1 teaspoon vanilla extract Complements almond flavor.
  • 1 cup whole milk Increases moisture.
For the Raspberry Filling
  • 1 cup fresh or frozen raspberries Thaw and drain if using frozen.
  • 1/4 cup granulated sugar Sweetens the filling.
  • 1 tablespoon lemon juice Brightens flavor.
For the Almond Buttercream Frosting
  • 1 cup unsalted butter Creamy base for frosting.
  • 4 cups powdered sugar Sweetens and thickens frosting.
  • 2-3 tablespoons milk Adjusts frosting consistency.
  • 1 teaspoon almond extract Reiterates almond flavor.
  • 1 pinch salt Enhances flavor.

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • Saucepan
  • spatula
  • cupcake corer or knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs, almond extract, and vanilla extract.
  5. Gradually mix in the dry ingredients, alternating with milk, until just combined.
  6. Scoop batter into prepared liners, filling each two-thirds full.
  7. Bake for 18-20 minutes until golden and a toothpick comes out clean.
  8. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare raspberry filling by cooking raspberries, sugar, and lemon juice until thickened.
  10. In a mixing bowl, beat softened butter for frosting until creamy, then gradually add powdered sugar, milk, and almond extract until fluffy.
  11. Core center of each cooled cupcake and fill with raspberry filling.
  12. Pipe almond buttercream frosting on top of each cupcake.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Allow cupcakes to cool completely before filling and frosting to prevent melting.

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