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Almond Wedding Cake Cupcakes with Raspberry Filling

These Almond Wedding Cake Cupcakes with Raspberry Filling offer a delightful blend of nutty sweetness and a tart raspberry core, ideal for celebrating special…

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 3 large eggs
  • 1/2 cup milk
  • 1 tablespoon pure almond extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries
  • 1/2 cup raspberry jam

Instructions

  • Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition, then stir in the almond extract.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  • Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture.
  • Scoop the batter into the lined cupcake pan, filling each liner about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Once cool, use a small knife or cupcake corer to create a well in the center of each cupcake, and fill with raspberry jam.
  • Top with frosting of your choice for a final touch, and garnish with fresh raspberries if desired.