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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!
Traditional almond cupcakes filled with a raspberry filling and topped with a creamy almond frosting!
Ingredients
- 3 egg whites, room temperature
- 1/3 cup plus 2 Tbsp buttermilk
- 6 Tbsp unsalted butter, softened
- 3/4 cup plus 2 Tbsp granulated sugar
- 1 1/4 cup cake flour
- 1/2 Tbsp baking powder
- 1/4 tsp kosher salt
- 1 Tbsp almond extract
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream
- 1 1/2 tsp almond extract
- 4 cup powdered sugar
- 1/2 cup Raspberry preserves
For the Cupcakes:
For the Frosting:
For the Filling:
Instructions
- For the cake, whisk together the egg whites, almond extract and 2 Tbsp milk in small bowl until combined. Set aside.
- In a mixing bowl, beat butter and sugar for 2-3 minutes on medium. Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining milk.
- Fill cupcake liners half full with batter and bake in a 350 degree oven for 15-17 minutes. Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Fill a pastry bag with raspberry filling. I used a small star tip and poked it into the top of each cupcake. Give a good squeeze, you will see the cupcake rise at is fills. Remove and continue until all cupcakes are filled.
- For the frosting, beat butter and heavy cream in mixer for 3 minutes. Add in almond extract and powdered sugar. Beat an additional 5 minutes until light and fluffy. Pipe on cupcakes. ENJOY!
Copyright Shugary Sweets 2011-2013
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{ 53 comments… read them below or add one }
These cupcakes sound wonderful. I really like the tiered frosting effect, it’s lovely Aimee.
Aimee they look so good! I love the filling! The cake itself looks so light and airy, too. Your cupcakes are always gorgeous!
How do you make the swirly frosting? Is it all one swirl or individual ones? I don’t have a wedding to make these for… if I make them I would eat A LOT of them. We have a barn party coming up in November that I think might work tho.
Individual swirls. I made small circles, and then tiered them. No wedding necessary
Thank you for replying. Glad I checked back when I got home from work. I didn’t. Know how to add my”profile” (email).
Almond anything is good with me. These are simply gorgeous Aimee!
These look and sound fabulous! A full tablespoon of almond – YUM! Love the way you piped the frosting – beautiful!
Omg mouth watering while reading your post.
http://www.shilohstaste.com
I love that the trend for weddings is the cupcake. LOL it sure makes it a ton easier for us making them:-) And I agree…I wish I could have had a tower of cupcakes that looked this awesome at ours. I don’t remember what ours tasted like and the one we ate a year later was not so good! Your cupcakes always look the best…I love your frosting to cake ratio:-) !!!
Oh my gosh your cupcakes are gorgeous!! This is almost identical to my wedding cake, but I had chocolate cake with raspberry filling! I think I need to make your muffins, I have a wedding anniversary next month!! Have a wonderful weekend!
These cupcakes are just beautiful!
Love the look of these!! And raspberry hiding in the middle? Such a great combo with the almond cake and icing!
Aimee, you aren’t kidding! I’ve already been to 2 weddings just this month! the last wedding I went to had cupcakes on display… pb and chocolate. they were certainly good but I think I would’ve rather had a cupcake like this! It’s so unique and that raspberry filling is the perfect end to a yummy dinner. And paired with wine.
the frosting on these cupcakes are gorgeous!! they’re like billowing clouds!
The frosting looks totally gorgeous, Aimee! I want you to cater my wedding
I’m loving the combo of raspberry preserves and almond–it sounds so simple yet totally delicious. And hey, if you missed out on cupcakes at your own wedding, maaaybe you could convince your hubby to renew your vows in the name of cupcakes? And okay, love too 
All in the name of cupcakes! LOVE IT.
These look so elegant with your pretty piping. And the combination of flavors is spot on!
So pretty! I love your frosting swirls.
These cupcakes look so good. I want one.
Dannyelle
These look amazing!!! I could eat them all.
I do like the combination of flavors here so they sound delicious!
Yum! This looks amazing! My wedding cake was almond and raspberry! I can’t wait to make these for my husband. Thanks so much for sharing!
Oh my goodness, do these ever look amazing! you have to link these up over at my travel/food blogs new friday recipe link up..my dessert loving readers would die to see these! http://www.katieslanguagecafe.com/2012/09/french-cuisine-friday-recipe-link-up-1.html
these look so good! I love raspberries!!
These look divine! I had raspberry filling in my wedding cake!! I would love for you to come link up to my Get Social Sunday party and show off your awesome blog! http://alivedinhome.blogspot.com/2012/09/get-social-sunday_30.html
These are adorable! I’m getting married in May, and I haven’t decided if I’ll do a cake or cupcakes yet… you may be swaying me
I came your way from Sundae Scoop at I heart naptime.
Looks delicious! Can’t wait to try them! Thanks so much!
So great! It is nice to share this recipe! I always find only wedding cupcake ideas , never recipes! Thanks!
Oh my, these cupcakes look so gorgeous!!! Love the way you piped the frosting!!
Made these over the weekend. I imagine this is what crack is to a crackhead. OMG they’re good!
Has anyone tried freezing these, either before or after adding the preserves?
Oh, 1 more question – would also love to find out what size piping tip was used. I can use all of the help I can get to impress my mother in law!
Would there be enough batter to make 2 8 or 9 inch rounds, for a tier cake? Sounds wonderful would love to make it a cake for my Mom’s Birthday!
Hi Tressa,
It only makes 12-15 cupcakes, so I think if you doubled the recipe you should be good to go for two 9inch round pans. Let me know how it turns out!!!
aimee @ shugarysweets recently posted..Candied Cinnamon Pecans
Hi Aimee! I decided to just make one recipe & cut the cake in half. I used a different raspberry filling recipe because not to fond of just jam. It was a huge success! My Dad loved the frosting too! He rarely likes “new” recipes. Ha! Thank you so much for sharing your fabulous recipe! It will forever reside in my book! Love, just love it! Well worth the time & effort! Can’t wait to try more of your goodies!
Hi Tressa,
I’m so glad you loved the cupcakes. These are such a big hit, not only with my family, but one of my most requested orders!
Would this recipe work as an 8 inch round cake?
I just saw your response to Tressa. Should’ve read before posting. Thanks so much!!
haha, no problem. ENJOY.
Did anyone actually MAKE these? I never understand why people constantly post comments, “I want to make these!” Do it, and THEN post a comment about your experience. That will help those of us that are actually going to make them and not just talk about it. Aimee, I usually used a cupcake plunger when I make filled cupcakes… if i fill them like you said, how will I know if there is enough in the cupcake? And you really just use raspberry preserves? That seems too easy/good to be true!
I don’t have a cupcake plunger, so I don’t know exactly how much went into each cupcake. But I did do one, gave it a good squeeze, taste tested
, then gave that same squeeze into all of them! I really just used raspberry preserved…a good quality one though! thanks for stopping by!
aimee @ shugarysweets recently posted..Skinny Beef Enchiladas (PLUS a bonus recipe)
@Necie this only makes one 8 inch pan if you are wanting a traditional 2 layer cake I highly recommend doubling it! I didn’t because there was only 3 of us to eat the cake. It turned out great however next time I will double it. I did freeze the cake over night made frosting it a dream! Very,very,very good! I haven’t found a recipe for wedding cake online that is this good! Anyone questioning making them, don’t just make them! You won’t be sorry! I can’t thank Aimee enough for sharing it & not hoarding it!
Sometimes I do like to hoard recipes (especially ones that I know I sell to customers). But I know I tried for years to make the perfect wedding cake, so I want others to have this at their fingertips!! So glad you enjoyed the recipe Tressa!
aimee @ shugarysweets recently posted..Skinny Beef Enchiladas (PLUS a bonus recipe)
Oh my gosh! This is the best wedding cake recipe that I have tried! Thanks so much.
I’m glad you enjoyed the recipe! Thanks for letting me know!!
Here is a link to the cake I made by doubling the recipe. It made two beautiful layers. And I did freeze the cake overnight and it was a breeze to crumb coat. I got rave reviews and had three people ask me to make them one!! Wonderful recipe. Thanks so much Aimee!!!
http://s169.beta.photobucket.com/user/necie314/library/Wedding%20Cake
Necie it turned out GORGEOUS!! You have quite the decorating talent!!!
I was wondering if anyone has tried to make this recipe gluten free? If so, what kind of flour did you use instead of the cake flour and was there anything you had to add/subtract to/from the recipe? Thanks!
I haven’t heard of anyone making it gluten free, but we’ll keep your comment here in case someone sees it!! Good luck!
These look amazing. I have to pass this along to my future daughter-in-law.
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This recipe was amazing. I like the flavor, but next time I make this I think I’m going to make it with regular milk. I think I got the wrong buttermilk. I find that the cupcakes taste of buttermilk instead of almond. The cupcakes are delicious!!! Thanks for the receipe!
MMM! My new favorite white cake recipe! I just made these and ate one while it was hot because they smelled so good!
I’m making these tomorrow and do not have cake flour, only all purpose. Will it make much of a difference?
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