It’s wedding season. Seems like everyone and their brother get married in May or October.
And when most people think of wedding cake, they think of almond cake with raspberry filling. Traditional.
These cupcakes are so good. A moist almond flavored cupcake, filled with raspberry preserves. Then I topped them with an almond butter and cream frosting that I whipped until it was so light and airy.
I have a friend who says this combination is her favorite. She tries a lot of my treats!
Hey, sometimes I need a second opinion. I want you to know my food is taste tested!
But back to weddings. Did you know one of the new trends is to have cupcakes instead of cake? I LOVE THIS TREND. I wish 17 years ago when I got married this was a normal option to choose.
I don’t remember anything about my cake. I think the only bite I had was the one my husband and I fed to eachother. At least with cupcakes I could have said, “box me up a dozen for later.” And I would have had one awesome treat to eat on our honeymoon drive!!!
For now, can I convince you to give these a try? You will fall in love. The moist cupcake is my favorite recipe, and you may have seen it here: Vanilla Bean Cupcakes. I added in some almond flavor and it gave them a whole new spin! ENJOY!
Do you like these Almond Wedding Cupcakes? Then you may also enjoy…
Cherry Almond Cupcakes: using a boxed cake mix as the base, it makes these cupcakes super easy for any home cook! Top them with a sweet buttercream flavored with maraschino cherry juice!
Almond Pound Cake with Blueberry Sauce: rich, buttery pound cake flavored with almond. Then topped with a homemade blueberry sauce and almond whipped cream!
Almond Truffles: Milk chocolate truffles with almond flavoring, rolled in crushed almonds and coated in white chocolate. Perfect for any holiday!