Almond Wedding Cake Cupcakes with Raspberry Filling

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.


  • 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


  1. Preheat oven to 325°F (165°C) and line a muffin tin with cupcake liners.
  2. 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.
  3. Fill cupcake liners halfway with batter and bake for 18 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool.
  4. Once cooled, cut a small hole in the center of each cupcake and fill with raspberry jam.
  5. 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.
  6. 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


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!”

Leave a Comment