Indulge in the delightful combination of almond-flavored cupcakes filled with sweet raspberry jam and topped with a luscious almond buttercream frosting. These cupcakes are perfect for weddings, bridal showers, or any special occasion where you want to impress your guests with a touch of elegance and flavor.
Why You’ll Love This Recipe:
These Almond Wedding Cake Cupcakes with Raspberry Filling are a perfect blend of flavors that will satisfy your sweet cravings while impressing your guests with their beautiful presentation. The almond extract adds a subtle nutty flavor to the cupcakes, complemented by the burst of fruity sweetness from the raspberry filling. The creamy almond buttercream frosting ties everything together for a truly decadent treat.
Ingredients:
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 tsp salt
- 1 1/3 cups water
- 1/8 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 large egg whites
- 1 cup sour cream
- Raspberry jam for filling
Almond Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 tsp almond extract
- 2-4 tbsp heavy cream or milk
Directions:
- Preheat oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine the cake mix, flour, sugar, and salt. Add water, oil, vanilla extract, almond extract, and egg whites. Mix until smooth, then fold in the sour cream.
- Fill cupcake liners halfway with batter and bake for 18 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool.
- Once cooled, cut a small hole in the center of each cupcake and fill with raspberry jam.
- To make the frosting, beat butter until creamy. Gradually add powdered sugar and almond extract, then mix in cream as needed to reach desired consistency. Pipe frosting onto cupcakes.
- Garnish with fresh raspberries or almond slices for an extra touch of elegance.
Prep Time: 30 minutes | Cooking Time: 18 minutes | Total Time: 48 minutes
Kcal: 380 kcal | Servings: 24 cupcakes
Storage:
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best taste and texture.
Recipe Tips:
- For a variation, you can use different fruit fillings such as strawberry or blueberry instead of raspberry.
- Ensure the cupcakes are completely cooled before filling and frosting to prevent the filling from melting and the frosting from sliding off.
- Experiment with different piping tips to create decorative designs with the frosting on top of the cupcakes.
Enjoy these Almond Wedding Cake Cupcakes with Raspberry Filling as a delightful treat that will impress your guests with their flavor and elegance!”