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
Pin this now to find it later
Pin It
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!
I’m making these tomorrow and do not have cake flour, only all purpose. Will it make much of a difference?
MMM! My new favorite white cake recipe! I just made these and ate one while it was hot because they smelled so good!
This recipe was amazing. I like the flavor, but next time I make this I think I’m going to make it with regular milk. I think I got the wrong buttermilk. I find that the cupcakes taste of buttermilk instead of almond. The cupcakes are delicious!!! Thanks for the receipe!
These look amazing. I have to pass this along to my future daughter-in-law.
I was wondering if anyone has tried to make this recipe gluten free? If so, what kind of flour did you use instead of the cake flour and was there anything you had to add/subtract to/from the recipe? Thanks!
I haven’t heard of anyone making it gluten free, but we’ll keep your comment here in case someone sees it!! Good luck!
Here is a link to the cake I made by doubling the recipe. It made two beautiful layers. And I did freeze the cake overnight and it was a breeze to crumb coat. I got rave reviews and had three people ask me to make them one!! Wonderful recipe. Thanks so much Aimee!!!
http://s169.beta.photobucket.com/user/necie314/library/Wedding%20Cake
Necie it turned out GORGEOUS!! You have quite the decorating talent!!!
Oh my gosh! This is the best wedding cake recipe that I have tried! Thanks so much.
I’m glad you enjoyed the recipe! Thanks for letting me know!!
@Necie this only makes one 8 inch pan if you are wanting a traditional 2 layer cake I highly recommend doubling it! I didn’t because there was only 3 of us to eat the cake. It turned out great however next time I will double it. I did freeze the cake over night made frosting it a dream! Very,very,very good! I haven’t found a recipe for wedding cake online that is this good! Anyone questioning making them, don’t just make them! You won’t be sorry! I can’t thank Aimee enough for sharing it & not hoarding it!
Sometimes I do like to hoard recipes (especially ones that I know I sell to customers). But I know I tried for years to make the perfect wedding cake, so I want others to have this at their fingertips!! So glad you enjoyed the recipe Tressa!
Did anyone actually MAKE these? I never understand why people constantly post comments, “I want to make these!” Do it, and THEN post a comment about your experience. That will help those of us that are actually going to make them and not just talk about it. Aimee, I usually used a cupcake plunger when I make filled cupcakes… if i fill them like you said, how will I know if there is enough in the cupcake? And you really just use raspberry preserves? That seems too easy/good to be true!
I don’t have a cupcake plunger, so I don’t know exactly how much went into each cupcake. But I did do one, gave it a good squeeze, taste tested :), then gave that same squeeze into all of them! I really just used raspberry preserved…a good quality one though! thanks for stopping by!
Thank you:*)
Would this recipe work as an 8 inch round cake?
I just saw your response to Tressa. Should’ve read before posting. Thanks so much!!
haha, no problem. ENJOY.
Hi Aimee! I decided to just make one recipe & cut the cake in half. I used a different raspberry filling recipe because not to fond of just jam. It was a huge success! My Dad loved the frosting too! He rarely likes “new” recipes. Ha! Thank you so much for sharing your fabulous recipe! It will forever reside in my book! Love, just love it! Well worth the time & effort! Can’t wait to try more of your goodies!
Hi Tressa,
I’m so glad you loved the cupcakes. These are such a big hit, not only with my family, but one of my most requested orders!
Would there be enough batter to make 2 8 or 9 inch rounds, for a tier cake? Sounds wonderful would love to make it a cake for my Mom’s Birthday!
Hi Tressa,
It only makes 12-15 cupcakes, so I think if you doubled the recipe you should be good to go for two 9inch round pans. Let me know how it turns out!!!
Has anyone tried freezing these, either before or after adding the preserves?
Oh, 1 more question – would also love to find out what size piping tip was used. I can use all of the help I can get to impress my mother in law! 🙂
Made these over the weekend. I imagine this is what crack is to a crackhead. OMG they’re good!
Oh my, these cupcakes look so gorgeous!!! Love the way you piped the frosting!!
So great! It is nice to share this recipe! I always find only wedding cupcake ideas , never recipes! Thanks!
Looks delicious! Can’t wait to try them! Thanks so much!
These are adorable! I’m getting married in May, and I haven’t decided if I’ll do a cake or cupcakes yet… you may be swaying me 🙂
I came your way from Sundae Scoop at I heart naptime.
These look divine! I had raspberry filling in my wedding cake!! I would love for you to come link up to my Get Social Sunday party and show off your awesome blog! http://alivedinhome.blogspot.com/2012/09/get-social-sunday_30.html
these look so good! I love raspberries!!