Almond Wedding Cake Cupcakes with Raspberry Filling

If there’s one flavor combination that perfectly captures the essence of love and celebration, it’s almond and raspberry. These Almond Wedding Cake Cupcakes with Raspberry Filling embody everything wonderful about special moments shared with loved ones. They’re moist, packed with flavor, and finished off with a delightful almond buttercream frosting. Let’s dive into this recipe, which will surely add a touch of elegance and joy to any gathering!

Ingredients

Cupcakes

• 1 box white cake mix
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 3/4 tsp salt
• 1 1/3 cups water
• 1/8 cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp almond extract
• 4 large egg whites
• 1 cup sour cream
• Raspberry jam for filling

Almond Buttercream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 tsp almond extract
• 2-4 tbsp heavy cream or milk

this Recipe

How to Make

1. Preheat and Prep: Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a large bowl, combine the cake mix, flour, sugar, and salt.
3. Add Wet Ingredients: Add the water, vegetable oil, vanilla extract, almond extract, and egg whites to the dry ingredients. Mix until smooth. Gently fold in the sour cream.
4. Fill and Bake: Fill the cupcake liners halfway with batter. Bake for about 18 minutes or until a toothpick comes out clean. Allow them to cool completely.
5. Add Filling: Once the cupcakes have cooled, cut a small hole in the center of each and fill with raspberry jam.
6. Make the Frosting: In a large bowl, beat the butter until creamy. Gradually add powdered sugar and almond extract, then add heavy cream or milk as needed to reach your desired consistency.
7. Frost the Cupcakes: Pipe the almond buttercream frosting onto each cupcake.
8. Garnish: For a finishing touch, garnish with fresh raspberries or almond slices if desired.

Helpful Tips

• Consistent Baking: Make sure all ingredients are at room temperature for smooth batter and frosting.
• Filling: Use a piping bag with a round tip for easier filling.
• Frosting Consistency: If your frosting is too thick, add a little more cream or milk. If it’s too thin, add more powdered sugar.

Substitutions/Variations

• Gluten-Free: Substitute with a gluten-free cake mix and flour blend.
• Dairy-Free: Use plant-based butter and milk alternatives for the frosting.
• Flavors: Swap raspberry jam with lemon curd or apricot preserves for a different flavor.

Frequently Asked Questions

Can I make these cupcakes in advance?

Yes! You can bake the cupcakes a day or two in advance. Store them unfrosted in an airtight container. Frost and fill them the day you plan to serve.

Can I freeze these cupcakes?

You can freeze unfrosted cupcakes for up to two months. Wrap them well in plastic wrap and foil before placing them in a freezer bag.

How do I get the perfect consistency for the frosting?

The key is to add the powdered sugar gradually and adjust with heavy cream or milk to reach a smooth, pipeable consistency.

Storage Instructions

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. If refrigerated, bring to room temperature before serving.

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• Summer Bliss: Peach and Raspberry Cheesecake Delight
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I hope you enjoy these delightful Almond Wedding Cake Cupcakes with Raspberry Filling! They’re the perfect treat for weddings, celebrations, or simply because.

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