Almond Wedding Cake Cupcakes with Raspberry Filling
Indulge in the delightful experience of Almond Wedding Cake Cupcakes with Raspberry Filling, the perfect sweet treat for any celebration! These moist and fluffy cupcakes are infused with rich almond flavor, offering a burst of tangy raspberry filling that surprises with every bite.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 egg whites (room temperature)
- 1/3 cup plus 2 Tablespoons buttermilk
- 6 Tablespoons unsalted butter (softened)
- 3/4 cup plus 2 Tablespoons granulated sugar
- 1 1/4 cup cake flour
- 1/2 Tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 Tablespoon almond extract
- For frosting: 1/2 cup unsalted butter (softened), 1/2 cup heavy cream, 1 1/2 teaspoon almond extract, 4 cups powdered sugar
- For filling: 1/2 cup raspberry preserves
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a small bowl, whisk together egg whites, almond extract, and buttermilk until well combined.
- In a mixing bowl, cream softened butter and granulated sugar for about 2-3 minutes until light and fluffy.
- Gradually add cake flour, baking powder, and salt to the creamed mixture. Mix until just combined.
- Slowly incorporate the egg white mixture while mixing until smooth.
- Fill cupcake liners halfway with batter and bake for 15-17 minutes or until a toothpick comes out clean.
- Once cooled, cut out the tops of each cupcake and fill with raspberry preserves.
- For frosting, beat together softened butter and heavy cream until creamy. Gradually mix in almond extract and powdered sugar until fluffy.
- Pipe frosting onto each cupcake as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg