Say “I do!’ to these Wedding Cake Cupcakes. Delicate almond cake with raspberry filling and a hint of almond flavor are the perfect dessert for any special event.
If you love cupcakes don’t forget to try these delicious Vanilla Bean Cupcakes. You can top any cupcake and make it better by using my cream cheese frosting recipe too!
Wedding Cake Cupcakes
Can we talk about wedding cakes for a second? I’ll never understand celebrating your nuptials with a dry, bland, lackluster cake, no matter how pretty it looks. If any day calls for an amazing dessert, it’s your wedding day.
The BEST wedding cakes are the ones loaded with fluffy buttercream and filled with some kind of delicious fruit spread. This is the cupcake version of a classic almond wedding cake.
- The cupcakes have a light crumb and almond flavor that pairs perfectly with the rich raspberry filling.
- Of course–don’t forget to add the buttercream.
Even though they’re called “Wedding Cake Cupcakes” you can totally make these anytime! They’d be perfect for a baby shower, a birthday party or any occasion at all.
Eating these cupcakes conjures up memories of all the times I’ve celebrated over cake with family and friends. You’ll love the simplicity of the white almond cake with the rich, creamy frosting!
Love almond desserts? Try our almond kringle for a fantastic treat!
Ingredient Notes
- Cake flour – This finer white flour gives the almond cupcakes their delicate texture. It makes a huge difference! All purpose flour could be used, but the cupcakes will be much denser. Learn how to measure flour properly too!
- Buttermilk- Store bought buttermilk or Homemade Buttermilk can be used. The acidity in the buttermilk reacts with the other ingredients to make these cupcakes so fluffy and moist!
- Almond extract – Use real almond extract, not imitation flavor for best results.
- Raspberry preserves – Any brand of raspberry jam or spreadable preserves will work. Cherry or strawberry jam could be substituted to mix up the flavors.
Step by Step Instructions
- Make Batter. You’ll whisk egg whites separately to create a light and airy texture to your cupcakes!
- Bake cupcakes.
- Fill and Frost the cupcakes. Fill a pastry bag with raspberry preserves. Using a knife, cut out a small cone in the top of each cupcake. Remove the piece of cupcake and fill with preserves. Place the cut piece of cupcake back (it will sit higher, that’s okay because you will top it with frosting. Frost a big swirl on top of the cupcake.
Tips & Tricks
- A large star tip works perfectly for piping the filling into the cupcakes. The frosting will cover up the hole you make!
- Be sure not to overfill the cupcake liners. Any more than 3/4 full and the cupcakes could “dome” on top making the frosting slide off.
- Store cupcakes covered at room temperature. If your house runs hot, you can also keep them in the fridge to make sure the buttercream stays in tact.
- These cupcakes are also delicious topped with vanilla sour cream frosting! Our creamy strawberry frosting would also be delicious!
Recipe FAQs
Yes! For best results, freeze cupcakes after filling but before frosting. Transfer to a freezer safe container or double wrapped in freezer bags. They will keep in the freezer for about 2 months. Thaw at room temperature and top with fresh buttercream before serving.
Technically you can make these with all purpose flour but the texture will be different and not so wedding cake-y.
Yes, this recipe would make a single layer of a full sized cake. Double the recipe for a layer cake and adjust the baking time accordingly.
More Dessert Recipes
- Red Velvet Cupcakes
- Rice Krispie Treats
- Carrot Cake Cupcakes
- Chocolate Frosted Cupcakes
- Heaven on Earth Cake
- Hostess Cupcakes
- Watergate Cupcakes
Favorite Cupcake Recipes
See all Cupcake recipes
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Almond Wedding Cake Cupcakes with Raspberry Filling
Ingredients
For the Cupcakes
- 3 egg whites room temperature
- ⅓ cup plus 2 Tablespoons buttermilk
- 6 Tablespoons unsalted butter softened
- ¾ cup plus 2 Tablespoons granulated sugar
- 1 ¼ cup cake flour
- ½ Tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 Tablespoon almond extract
For the Frosting
- ½ cup unsalted butter softened
- ½ cup heavy cream
- 1 ½ teaspoon almond extract
- 4 cup powdered sugar
For the Filling:
- ½ cup Raspberry preserves
Instructions
- For the cake, whisk together the egg whites, almond extract and 2 Tbsp milk in small bowl until combined. Set aside.
- In a mixing bowl, beat butter and sugar for 2-3 minutes on medium. Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining milk.
- Fill cupcake liners half full with batter and bake in a 350 degree oven for 15-17 minutes. Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Fill a pastry bag with raspberry preserves. Using a knife, cut out a small cone in the top of each cupcake. Remove the piece of cupcake and fill with preserves. Place the cut piece of cupcake back (it will sit higher, that’s okay because you will top it with frosting. Repeat until all cupcakes are filled.
- For the frosting, beat butter and heavy cream in mixer for 3 minutes. Add in almond extract and powdered sugar. Beat an additional 5 minutes until light and fluffy.
- Pipe on cupcakes. ENJOY!
Notes
- Be sure not to overfill the cupcake liners. Any more than 3/4 full and the cupcakes could “dome” on top making the frosting slide off.
- Store cupcakes covered at room temperature. If your house runs hot, you can also keep them in the fridge to make sure the buttercream stays in tact.
Nutrition
No need to go to a wedding to enjoy elegant cupcakes! Make these Almond Wedding Cake Cupcakes to celebrate at home, any day of the year!
Oh my goodness, do these ever look amazing! you have to link these up over at my travel/food blogs new friday recipe link up..my dessert loving readers would die to see these! http://www.katieslanguagecafe.com/2012/09/french-cuisine-friday-recipe-link-up-1.html
Yum! This looks amazing! My wedding cake was almond and raspberry! I can’t wait to make these for my husband. Thanks so much for sharing! 🙂
I do like the combination of flavors here so they sound delicious!
These look amazing!!! I could eat them all.
These cupcakes look so good. I want one. 😉
Dannyelle
So pretty! I love your frosting swirls.
These look so elegant with your pretty piping. And the combination of flavors is spot on!
The frosting looks totally gorgeous, Aimee! I want you to cater my wedding 🙂 I’m loving the combo of raspberry preserves and almond–it sounds so simple yet totally delicious. And hey, if you missed out on cupcakes at your own wedding, maaaybe you could convince your hubby to renew your vows in the name of cupcakes? And okay, love too 🙂
All in the name of cupcakes! LOVE IT.
the frosting on these cupcakes are gorgeous!! they’re like billowing clouds!
Aimee, you aren’t kidding! I’ve already been to 2 weddings just this month! the last wedding I went to had cupcakes on display… pb and chocolate. they were certainly good but I think I would’ve rather had a cupcake like this! It’s so unique and that raspberry filling is the perfect end to a yummy dinner. And paired with wine. 🙂
Love the look of these!! And raspberry hiding in the middle? Such a great combo with the almond cake and icing!
These cupcakes are just beautiful!
Oh my gosh your cupcakes are gorgeous!! This is almost identical to my wedding cake, but I had chocolate cake with raspberry filling! I think I need to make your muffins, I have a wedding anniversary next month!! Have a wonderful weekend!
I love that the trend for weddings is the cupcake. LOL it sure makes it a ton easier for us making them:-) And I agree…I wish I could have had a tower of cupcakes that looked this awesome at ours. I don’t remember what ours tasted like and the one we ate a year later was not so good! Your cupcakes always look the best…I love your frosting to cake ratio:-) !!!
Omg mouth watering while reading your post.
http://www.shilohstaste.com
These look and sound fabulous! A full tablespoon of almond – YUM! Love the way you piped the frosting – beautiful!
Almond anything is good with me. These are simply gorgeous Aimee!
How do you make the swirly frosting? Is it all one swirl or individual ones? I don’t have a wedding to make these for… if I make them I would eat A LOT of them. We have a barn party coming up in November that I think might work tho.
Individual swirls. I made small circles, and then tiered them. No wedding necessary 🙂
Thank you for replying. Glad I checked back when I got home from work. I didn’t. Know how to add my”profile” (email).
Aimee they look so good! I love the filling! The cake itself looks so light and airy, too. Your cupcakes are always gorgeous!
These cupcakes sound wonderful. I really like the tiered frosting effect, it’s lovely Aimee.