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
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- Chocolate Frosted Cupcakes
- Heaven on Earth Cake
- Hostess Cupcakes
- Watergate Cupcakes
Favorite 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!
Made these today and super easy recipe. I did not eat but my taste tester friend did and he liked it but thought a little more extract could be added and not too moist but it was good. Thanks for the recipe.
I made these cupcakes with a different frosting about a month ago and they turned out wonderfully!! Tonight I made them and substituted the almond with vanilla and the buttermilk with milk. They rose in the oven to a point of overflowing and then deflated before they were finished, which resulted in small, sticky (delicious) cupcakes. I thought I may have added too much liquid, so I tried it again, and the exact sme thing happened. Do you have any idea why this may have happened and how I might fix it.
(Also it is probably a bit more humid since the last time I made them.)
I made these cupcakes this weekend as a trial run for a bridal shower. I used strawberry mousse for the filling (used a strawberry huller to dig a hole in the cupcakes) and they are AMAZING. The cupcake and frosting compliment the mousse very well. I followed the recipe exactly and the cake is soft and fluffy. Glad I stumbled upon this! 🙂
I’m glad you stopped by to let me know too!! This is my favorite vanilla cupcake base….great to make almond, lemon, orange, etc!!! LOVE the idea of strawberry mousse in the center.
I’ve baked professionally for 3 years, and followed directions to a T. They burned to the bottom of the pan (along with the cupcake papers) and had a glue consistency in the middle. Some of these measurements don’t even make sense, you don’t need half a bottle of almond extract.
I tried these and they were wonderful!! I used all purpose flour and they were moist and so tasty!!!! I have to try them with the frosting!!!!
Hi Aimee! I want to make these cupcakes for a shower, but I would need to make them the night before. How stable is the frosting, once you make it? Would I be able to frost cupcakes the night before and leave them at room temperature? Thanks!
They definitely should be refrigerated. If you make and frost them the night before and stick them in a fridge, they should be just fine!
Hi Amie, I saw your recipe on Pinterest and I am making them for a birthday party for adults 🙂 They look absolutely fabulous! I was wondering if I make the frosting the night before and piped it on if it would hold up?
This frosting I haven’t tried to make in advance. If you do, you still may need to beat it again to whip it back to shape!
These are beautiful! What piping tip did you use to make the swirls?
My 14 yr old granddaughter wants me to help her make a small wedding cake for school project. I have made wedding cakes years ago but my question is if I fill between layers with the jam will that be enough and will it leak through the icing. And will the icing hold up since it has whip cream in it at school? Is that why I need to freeze the cake layers?
@Terrie I always use this recipe as a cake and I add a small thin layer of icing on the top of the bottom layer and pipe a small amount around the edge as well so the raspberry doesnt leak out. Then I freeze it to set the frosting. When the frosting is firm I add the raspberry then the top cake and frost the whole thing. Hope that gives you an idea of what to do. Works for me all the time.
Tressa
Hi!
I made this recipe today using two 8-inch round cake pans. I doubled the batter thanks to comments left by others. I wanted to note for anyone else attempting to make this recipe in cake form the bake time for two rounds pans: 30-35 minutes. My cakes took exactly 33 minutes on 350. I can’t wait to try them! They made my house smell amazing from the almond extract. I also subbed 3/4 cup all purpose flour plus 2 tbsp cornstarch in for each cup of cake flour the recipe needed. Cake flour can be quite expensive. Thanks for the recipe!
Thanks for letting me know!
This recipe was awful. The cake came out too spongy and dense. Icing was good though.
The first time I made these I used King Arthur cake flour and they turned out great. The next time I made them I used Swans and it came out very spongy. If you don’t over beat, or overcook these cupcakes turn out great.
I made these for a friend for her birthday since they were similar to her wedding cake. I’m normally a chocolate person, and I can’t usually stand fruit filled desserts, but these were scrumptious! Everyone loved them, birthday girl included. She said that they were better than her wedding cake. Thanks for the cravable recipe!
Allie, so glad to hear you enjoyed the recipe (and your friend did too)!!! thanks for stopping back with this sweet comment!
Made these wonderful cupcakes! Everyone loved them! So worth the time and effort.
This recipe looks amazing. I love making yummy treats like this for my 4 boys (husband included) and also for friends and neighbors. I just have a question for you, could you use vanilla instead of the almond extract? My youngest is severely allergic to almonds.
What brand of cake flour did you used? They look amazingly delicious!
I use King Arthur, but as long as the box says cake flour, it shouldn’t matter! ENJOY.
Thank you!
I have a cupcake blog called My Year of Cupcakes. I featured your Almond Wedding Cake Cupcakes on day 51. Here’s the link if you wanna take a look:
http://myyearofcupcakes.com/2013/09/18/day-49-vanilla-cupcakes-with-vanilla-buttercream/
Thanks for the recipe!
I am hoping to make these for my soon to be sister in laws bridal shower this Saturday! Does this recipe double ok? So excited to make them!!
TIA,
Jayme
Yes, definitely good to double! ENJOY.
This is a fabulous cupcake recipe. I have made these twice now and they have been a huge hit – once for a friend’s daughter’s graduation party and a second time for a friend’s dinner party. It sounds like a lot of almond extract, but is a perfect amount.
Hi LuAnne, YEAH!!! Glad these were a hit for you and your friends!!
This website is great 113d5a958188b4fe895171c09b4f032b
These came out great! Everyone loved them. My only complaint is that it made a TON of frosting, way more than I needed. I hate to throw away good frosting but I just couldn’t possibly pile any more on these cupcakes! Maybe next time I’ll cut the frosting recipe in half. Also, I wonder if there is a way to make it less sweet. It tastes amazingly good but it’s very very sweet & with so much piled on most people removed a lot of it. A little goes a looooong way.