Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

Introduction

These Almond Wedding Cake Cupcakes with Raspberry Filling offer a delightful twist on a classic favorite. Soft almond-flavored cupcakes are filled with sweet raspberry jam and finished with a light dusting of powdered sugar, perfect for special occasions or an elegant treat.

Ingredients

• 1.5 cups all-purpose flour
• 1 cup sugar
• 0.5 teaspoons baking powder
• 0.25 teaspoons baking soda
• 0.25 teaspoons salt
• 0.5 cups unsalted butter, softened (room temperature)
• 3 large eggs
• 0.5 cups almond milk
• 1 teaspoon almond extract (can be substituted with vanilla extract)
• 1 cup raspberry jam
• Powdered sugar for dusting (as needed)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. Step 3: In a separate large bowl, cream the softened butter and sugar together until light and fluffy using a mixer or by hand.
4. Step 4: Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated.
5. Step 5: Stir in the almond milk and almond extract until the batter is smooth and combined.
6. Step 6: Gradually fold the dry ingredients into the wet ingredients just until no flour remains visible; do not overmix.
7. Step 7: Evenly distribute the batter into the lined cupcake cups, filling each about two-thirds full.
8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove and allow to cool completely.
9. Step 9: Once cooled, carefully remove a small portion from the center of each cupcake to create a cavity for the raspberry jam.
10. Step 10: Spoon a generous amount of raspberry jam into each cavity, then replace the removed cake piece on top to seal the filling.
11. Step 11: Dust the cupcakes lightly with powdered sugar before serving at room temperature.

Tips & Variations

• For extra almond flavor, toast a few almonds and finely chop them to sprinkle on top before dusting with powdered sugar.
• You can substitute almond milk with regular milk or any plant-based milk if preferred.
• Try swapping raspberry jam for other fruit preserves like strawberry, apricot, or blackberry for different flavors.
• Be careful not to overfill the cupcake cavities to avoid jam leaking out when biting.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, but bring to room temperature before serving. To refresh, gently warm the cupcakes in the microwave for about 10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, regular milk or any plant-based milk can be used as a substitute without significantly altering the taste or texture.

How do I prevent the raspberry jam from leaking out?

Remove only a small amount of cake from the center and do not overfill the cavity with jam. Gently pressing the cake ‘cap’ back on top will help seal in the filling.

Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

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★★★★★

4.5 from 73 reviews

• Author: Ella
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

Delight in these Almond Wedding Cake Cupcakes with Raspberry Filling, a tender and moist treat that combines the nutty flavor of almond milk and extract with a sweet and tangy raspberry jam center. Perfect for special occasions or as an elegant dessert, these cupcakes are topped with a light dusting of powdered sugar to add a touch of sweetness and visual appeal.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 1.5 cups all-purpose flour
• 1 cup sugar
• 0.5 teaspoons baking powder
• 0.25 teaspoons baking soda
• 0.25 teaspoons salt
• 0.5 cups unsalted butter, softened
• 3 large eggs
• 0.5 cups almond milk
• 1 teaspoon almond extract (can be substituted with vanilla extract)

Filling and Topping

• 1 cup raspberry jam
• Powdered sugar for dusting (use as needed)

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Instructions

1. Preparation: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until they are well combined to ensure even distribution in the batter.
2. Creaming Butter and Sugar: In a separate large bowl, cream the softened unsalted butter with the sugar until the mixture is light and fluffy. This process helps to incorporate air into the batter, giving the cupcakes a tender texture.
3. Incorporate Eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition to fully integrate them and provide structure to the cupcakes.
4. Add Liquids and Flavor: Stir in the almond milk and almond extract until the mixture is smooth and uniform, bringing the distinct nutty flavor to the batter.
5. Combine Dry and Wet Ingredients: Gradually fold the dry flour mixture into the wet ingredients, mixing gently just until there are no visible traces of flour. Overmixing can toughen the cupcakes.
6. Prepare for Baking: Line a cupcake tray with paper liners. Evenly distribute the batter among the cups, filling each about two-thirds full to allow room for rising.
7. Baking: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
8. Cooling: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before proceeding to the filling step.
9. Fill with Raspberry Jam: Carefully remove a small portion of cake from the center of each cooled cupcake to create a cavity. Spoon a generous amount of raspberry jam into this space, then cover with the removed cake ‘cap’ to enclose the filling.
10. Serving: Dust the tops of the filled cupcakes lightly with powdered sugar to enhance their appearance and add a sweet finish. Serve at room temperature for the best flavor and texture.

Notes

• Ensure the butter is softened to room temperature for easier creaming with the sugar.
• If almond milk is not available, you can substitute it with regular milk, but the almond flavor will be less pronounced.
• For a gluten-free version, use a gluten-free all-purpose flour blend suitable for baking.
• To keep the cupcakes fresh, store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• These cupcakes can be made a day ahead; just fill them with raspberry jam and dust with powdered sugar before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American

Keywords: Almond wedding cake cupcakes, raspberry filled cupcakes, almond cupcakes, wedding dessert, raspberry jam filling, moist almond cupcakes