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Almond Wedding Cake Cupcakes with Raspberry Filling

Almond Wedding Cake Cupcakes with Raspberry Filling
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Indulge in the elegant delight of Almond Wedding Cake Cupcakes with Raspberry Filling, a perfect treat for any celebration. These light and fluffy cupcakes feature a luscious almond flavor complemented by a sweet raspberry filling that will have your guests reaching for seconds. Ideal for birthdays, bridal showers, or just because, these cupcakes are as easy to make as they are beautiful to present. With their charming appearance and delightful taste, they’re sure to become a favorite at any gathering. Plus, you can prepare them in advance to enjoy stress-free entertaining!

Ingredients

Scale
  • 3 egg whites (room temperature)
  • 1/3 cup plus 2 tablespoons buttermilk
  • 6 tablespoons unsalted butter (softened)
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1 1/4 cup cake flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 tablespoon almond extract
  • 1/2 cup raspberry preserves for filling

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare cupcake liners in a muffin tin.
  2. In a small bowl, whisk together egg whites, almond extract, and buttermilk until combined.
  3. In a mixing bowl, beat softened butter and granulated sugar until light and fluffy.
  4. Add cake flour, baking powder, and salt; mix until just combined.
  5. Gradually incorporate the egg whites mixture into the batter until evenly blended.
  6. Fill cupcake liners halfway with batter and bake for 15-17 minutes or until golden.
  7. Cool in the pan for five minutes before transferring to a wire rack.
  8. Once cooled, fill each cupcake with raspberry preserves using a pastry bag.
  9. For frosting, beat softened butter and heavy cream; add almond extract and powdered sugar until fluffy.
  10. Pipe frosting onto each cupcake as desired.

Nutrition

Find it online: https://www.fullrecipeshub.com/almond-wedding-cake-cupcakes-with-raspberry-filling/