Almond Wedding Cake Cupcakes with Raspberry
Delicate almond-flavored cupcakes filled with tart raspberry preserves and topped with fluffy almond buttercream frosting. The combination of almond extract in both cake and frosting creates a refined, wedding-cake-worthy treat with a surprising jammy center that pairs perfectly with the light, airy crumb.
Ingredients
- 3 egg whites, room temperature
- ⅓ cup plus 2 buttermilk
- 6 Tablespoons unsalted butter, softened
- ¾ cup plus 2 granulated sugar, Tablespoons
- 1 ¼ cup cake flour
- ½ Tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 Tablespoon almond extract
- ½ cup unsalted butter, softened
- ½ cup heavy cream
- 1 ½ teaspoon almond extract
- 4 cup powdered sugar
- ½ cup raspberry preservesstrawberry preserves1:1flavor
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Instructions
- 1
Whisk together egg whites, almond extract, and buttermilk in a small bowl until combined. Set aside.
- 2
In a mixing bowl, beat softened butter and sugar on medium speed for 2-3 minutes.
- 3
Add cake flour, baking powder, and salt to the butter mixture and mix until combined.
- 4
Slowly add the egg white mixture and beat until combined.
- 5
Add remaining buttermilk and beat until incorporated.
- 6
Fill cupcake liners half full with batter.
- 7
Bake at 350 degrees for 15-17 minutes.
- 8
Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
- 9
Using a knife, cut a small cone from the top of each cupcake and remove the piece.
- 10
Fill each cupcake with raspberry preserves using a pastry bag.
- 11
Replace the cut piece of cupcake on top.
- 12
For frosting, beat softened butter and heavy cream in a mixer for 3 minutes.
- 13
Add almond extract and powdered sugar to the frosting.
- 14
Beat for an additional 5 minutes until light and fluffy.
- 15
Pipe frosting onto cooled cupcakes.
Tips
Ensure egg whites are truly room temperature for optimal volume and stability.
Do not overmix after adding dry ingredients to avoid tough cupcakes.
Allow cupcakes to cool completely before filling to prevent preserves from running.
The cut cupcake piece sitting higher is intentional and will be covered by frosting.
Good to Know
Store in airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Cupcakes can be baked and cooled one day ahead. Fill and frost up to 4 hours before serving.
Serve at room temperature. Pairs well with tea, coffee, or champagne.
Common Mistakes
Do not skip the cooling time in the pan to avoid broken cupcakes when turning out.
Do not overfill the cupcake cavities with preserves to prevent leaking during frosting.
Do not add powdered sugar to warm frosting to avoid lumps.
Substitutions
Nut-Free Alternatives
General Alternatives
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