Almond Wedding Cake Cupcakes with Raspberry Filling

Almond cupcakes with Raspberry filling: the perfect wedding cake cupcakes!
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. 
Almond cupcakes with Raspberry filling: the perfect wedding cake cupcakes!
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!

Almond cupcakes with Raspberry filling: the perfect wedding cake cupcakes!
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!
Almond cupcakes with Raspberry filling: the perfect wedding cake cupcakes!

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!
Almond Wedding Cake Cupcakes with Raspberry Filling

Yield: 12-15 cupcakes

Traditional almond cupcakes filled with a raspberry filling and topped with a creamy almond frosting!


  • For the Cupcakes:
  • 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
  • For the Frosting:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup heavy cream
  • 1 1/2 tsp almond extract
  • 4 cup powdered sugar
  • For the Filling:
  • 1/2 cup Raspberry preserves


  1. For the cake, whisk together the egg whites, almond extract and 2 Tbsp milk in small bowl until combined. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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104 Responses to “Almond Wedding Cake Cupcakes with Raspberry Filling”

  1. posted Sep 27, 2012 at 9:14 pm

    These cupcakes sound wonderful. I really like the tiered frosting effect, it’s lovely Aimee.

  2. posted Sep 27, 2012 at 9:51 pm

    Aimee they look so good! I love the filling! The cake itself looks so light and airy, too. Your cupcakes are always gorgeous!

  3. Anonymous
    posted Sep 27, 2012 at 10:03 pm

    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.

    • posted Sep 27, 2012 at 11:15 pm

      Individual swirls. I made small circles, and then tiered them. No wedding necessary :)

    • Anonymous
      posted Sep 28, 2012 at 1:29 am

      Thank you for replying. Glad I checked back when I got home from work. I didn’t. Know how to add my”profile” (email).

  4. posted Sep 28, 2012 at 1:31 am

    Almond anything is good with me. These are simply gorgeous Aimee!

  5. posted Sep 28, 2012 at 2:55 am

    These look and sound fabulous! A full tablespoon of almond – YUM! Love the way you piped the frosting – beautiful!

  6. posted Sep 28, 2012 at 3:01 am

    Omg mouth watering while reading your post.

  7. posted Sep 28, 2012 at 11:06 am

    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:-) !!!

  8. posted Sep 28, 2012 at 11:28 am

    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!

  9. posted Sep 28, 2012 at 11:53 am

    These cupcakes are just beautiful!

  10. posted Sep 28, 2012 at 12:58 pm

    Love the look of these!! And raspberry hiding in the middle? Such a great combo with the almond cake and icing!

  11. posted Sep 28, 2012 at 1:05 pm

    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. :)

  12. posted Sep 28, 2012 at 3:39 pm

    the frosting on these cupcakes are gorgeous!! they’re like billowing clouds!

  13. posted Sep 28, 2012 at 3:44 pm

    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 :)

    • posted Sep 28, 2012 at 4:15 pm

      All in the name of cupcakes! LOVE IT.

  14. posted Sep 28, 2012 at 4:33 pm

    These look so elegant with your pretty piping. And the combination of flavors is spot on!

  15. posted Sep 28, 2012 at 4:56 pm

    So pretty! I love your frosting swirls.

  16. posted Sep 28, 2012 at 5:18 pm

    These cupcakes look so good. I want one. 😉

  17. posted Sep 28, 2012 at 11:45 pm

    These look amazing!!! I could eat them all.

  18. posted Sep 29, 2012 at 4:24 am

    I do like the combination of flavors here so they sound delicious!

  19. posted Sep 29, 2012 at 4:48 am

    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! :)

  20. posted Sep 29, 2012 at 5:40 pm

    Oh my goodness, do these ever look amazing! you have to link these up over at my travel/food blogs new friday recipe link dessert loving readers would die to see these!

  21. posted Sep 29, 2012 at 11:04 pm

    these look so good! I love raspberries!!

  22. posted Sep 30, 2012 at 4:43 pm

    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!

  23. posted Sep 30, 2012 at 7:55 pm

    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.

  24. posted Oct 1, 2012 at 2:46 am

    Looks delicious! Can’t wait to try them! Thanks so much!

  25. posted Oct 7, 2012 at 2:05 pm

    So great! It is nice to share this recipe! I always find only wedding cupcake ideas , never recipes! Thanks!

  26. posted Oct 12, 2012 at 7:22 pm

    Oh my, these cupcakes look so gorgeous!!! Love the way you piped the frosting!!

  27. Amy
    posted Nov 14, 2012 at 8:48 pm

    Made these over the weekend. I imagine this is what crack is to a crackhead. OMG they’re good!

  28. Vickie
    posted Dec 6, 2012 at 10:07 pm

    Has anyone tried freezing these, either before or after adding the preserves?

    • Vickie
      posted Dec 6, 2012 at 10:09 pm

      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! :)

  29. Tressa B
    posted Dec 23, 2012 at 12:58 pm

    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!

    • posted Dec 23, 2012 at 5:08 pm

      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!!!

  30. Tressa B
    posted Dec 27, 2012 at 8:18 pm

    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!

    • posted Dec 28, 2012 at 7:12 am

      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!

  31. Necie314
    posted Jan 16, 2013 at 8:33 pm

    Would this recipe work as an 8 inch round cake?

    • Necie314
      posted Jan 16, 2013 at 8:43 pm

      I just saw your response to Tressa. Should’ve read before posting. Thanks so much!!

  32. vicky
    posted Jan 17, 2013 at 12:54 am

    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!

    • posted Jan 17, 2013 at 7:21 am

      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!

    • posted Jan 26, 2014 at 9:02 pm

      Thank you:*)

  33. TressaB
    posted Jan 17, 2013 at 1:13 am

    @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!

    • posted Jan 17, 2013 at 7:23 am

      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!

  34. Alanna sanders
    posted Jan 20, 2013 at 11:50 am

    Oh my gosh! This is the best wedding cake recipe that I have tried! Thanks so much.

    • posted Jan 20, 2013 at 12:09 pm

      I’m glad you enjoyed the recipe! Thanks for letting me know!!

  35. Necie314
    posted Jan 21, 2013 at 9:32 pm

    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!!!

    • posted Jan 22, 2013 at 4:46 pm

      Necie it turned out GORGEOUS!! You have quite the decorating talent!!!

  36. Kasie
    posted Jan 28, 2013 at 10:11 pm

    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!

    • posted Jan 29, 2013 at 7:50 am

      I haven’t heard of anyone making it gluten free, but we’ll keep your comment here in case someone sees it!! Good luck!

  37. posted Feb 14, 2013 at 6:38 pm

    These look amazing. I have to pass this along to my future daughter-in-law.

  38. Heather
    posted Mar 17, 2013 at 8:08 pm

    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!

  39. Sabrina
    posted Apr 8, 2013 at 4:43 pm

    MMM! My new favorite white cake recipe! I just made these and ate one while it was hot because they smelled so good!

  40. Laura
    posted May 10, 2013 at 5:42 pm

    I’m making these tomorrow and do not have cake flour, only all purpose. Will it make much of a difference?

  41. Heidi
    posted Jul 5, 2013 at 3:43 pm

    These came out great! Everyone loved them. My only complaint is that it made a TON of frosting, way more than I needed. I hate to throw away good frosting but I just couldn’t possibly pile any more on these cupcakes! Maybe next time I’ll cut the frosting recipe in half. Also, I wonder if there is a way to make it less sweet. It tastes amazingly good but it’s very very sweet & with so much piled on most people removed a lot of it. A little goes a looooong way.

  42. a
    posted Jul 14, 2013 at 10:11 pm

    This website is great 113d5a958188b4fe895171c09b4f032b

  43. LuAnne
    posted Jul 25, 2013 at 5:34 pm

    This is a fabulous cupcake recipe. I have made these twice now and they have been a huge hit – once for a friend’s daughter’s graduation party and a second time for a friend’s dinner party. It sounds like a lot of almond extract, but is a perfect amount.

    • posted Jul 25, 2013 at 11:39 pm

      Hi LuAnne, YEAH!!! Glad these were a hit for you and your friends!!

  44. Jayme
    posted Aug 29, 2013 at 10:01 am

    I am hoping to make these for my soon to be sister in laws bridal shower this Saturday! Does this recipe double ok? So excited to make them!!

  45. posted Sep 21, 2013 at 9:38 am

    I have a cupcake blog called My Year of Cupcakes. I featured your Almond Wedding Cake Cupcakes on day 51. Here’s the link if you wanna take a look:
    Thanks for the recipe!

  46. Chelin
    posted Sep 22, 2013 at 10:51 am

    What brand of cake flour did you used? They look amazingly delicious!

    • posted Sep 23, 2013 at 7:54 am

      I use King Arthur, but as long as the box says cake flour, it shouldn’t matter! ENJOY.

      • Chelin
        posted Sep 23, 2013 at 9:40 pm

        Thank you!

  47. Sara
    posted Sep 25, 2013 at 6:08 pm

    This recipe looks amazing. I love making yummy treats like this for my 4 boys (husband included) and also for friends and neighbors. I just have a question for you, could you use vanilla instead of the almond extract? My youngest is severely allergic to almonds.

  48. Bonnie
    posted Sep 30, 2013 at 6:06 pm

    Made these wonderful cupcakes! Everyone loved them! So worth the time and effort.

  49. Allie
    posted Dec 12, 2013 at 8:37 pm

    I made these for a friend for her birthday since they were similar to her wedding cake. I’m normally a chocolate person, and I can’t usually stand fruit filled desserts, but these were scrumptious! Everyone loved them, birthday girl included. She said that they were better than her wedding cake. Thanks for the cravable recipe!

    • posted Dec 13, 2013 at 7:00 am

      Allie, so glad to hear you enjoyed the recipe (and your friend did too)!!! thanks for stopping back with this sweet comment!

  50. Nancy Drew
    posted Jan 2, 2014 at 9:18 pm

    This recipe was awful. The cake came out too spongy and dense. Icing was good though.

    • Juliette
      posted Sep 23, 2014 at 8:56 am

      The first time I made these I used King Arthur cake flour and they turned out great. The next time I made them I used Swans and it came out very spongy. If you don’t over beat, or overcook these cupcakes turn out great.

  51. Hannah
    posted Jan 25, 2014 at 2:59 pm

    I made this recipe today using two 8-inch round cake pans. I doubled the batter thanks to comments left by others. I wanted to note for anyone else attempting to make this recipe in cake form the bake time for two rounds pans: 30-35 minutes. My cakes took exactly 33 minutes on 350. I can’t wait to try them! They made my house smell amazing from the almond extract. I also subbed 3/4 cup all purpose flour plus 2 tbsp cornstarch in for each cup of cake flour the recipe needed. Cake flour can be quite expensive. Thanks for the recipe!

  52. posted Feb 17, 2014 at 9:16 pm

    My 14 yr old granddaughter wants me to help her make a small wedding cake for school project. I have made wedding cakes years ago but my question is if I fill between layers with the jam will that be enough and will it leak through the icing. And will the icing hold up since it has whip cream in it at school? Is that why I need to freeze the cake layers?

    • Tressa
      posted Feb 17, 2014 at 9:24 pm

      @Terrie I always use this recipe as a cake and I add a small thin layer of icing on the top of the bottom layer and pipe a small amount around the edge as well so the raspberry doesnt leak out. Then I freeze it to set the frosting. When the frosting is firm I add the raspberry then the top cake and frost the whole thing. Hope that gives you an idea of what to do. Works for me all the time.

  53. Marla
    posted Mar 31, 2014 at 6:00 pm

    These are beautiful! What piping tip did you use to make the swirls?

  54. posted Apr 13, 2014 at 12:47 am

    Hi Amie, I saw your recipe on Pinterest and I am making them for a birthday party for adults :) They look absolutely fabulous! I was wondering if I make the frosting the night before and piped it on if it would hold up?

    • posted Apr 13, 2014 at 9:13 am

      This frosting I haven’t tried to make in advance. If you do, you still may need to beat it again to whip it back to shape!

  55. posted Apr 14, 2014 at 1:44 pm

    Hi Aimee! I want to make these cupcakes for a shower, but I would need to make them the night before. How stable is the frosting, once you make it? Would I be able to frost cupcakes the night before and leave them at room temperature? Thanks!

    • posted Apr 14, 2014 at 10:36 pm

      They definitely should be refrigerated. If you make and frost them the night before and stick them in a fridge, they should be just fine!

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  57. janny
    posted Apr 25, 2014 at 10:01 pm

    I tried these and they were wonderful!! I used all purpose flour and they were moist and so tasty!!!! I have to try them with the frosting!!!!

  58. Anonymous
    posted May 23, 2014 at 10:27 am

    I’ve baked professionally for 3 years, and followed directions to a T. They burned to the bottom of the pan (along with the cupcake papers) and had a glue consistency in the middle. Some of these measurements don’t even make sense, you don’t need half a bottle of almond extract.

  59. Lauren
    posted May 25, 2014 at 7:13 am

    I made these cupcakes this weekend as a trial run for a bridal shower. I used strawberry mousse for the filling (used a strawberry huller to dig a hole in the cupcakes) and they are AMAZING. The cupcake and frosting compliment the mousse very well. I followed the recipe exactly and the cake is soft and fluffy. Glad I stumbled upon this! :)

    • posted May 25, 2014 at 1:56 pm

      I’m glad you stopped by to let me know too!! This is my favorite vanilla cupcake base….great to make almond, lemon, orange, etc!!! LOVE the idea of strawberry mousse in the center.

  60. Cassandra
    posted Jun 15, 2014 at 11:29 pm

    I made these cupcakes with a different frosting about a month ago and they turned out wonderfully!! Tonight I made them and substituted the almond with vanilla and the buttermilk with milk. They rose in the oven to a point of overflowing and then deflated before they were finished, which resulted in small, sticky (delicious) cupcakes. I thought I may have added too much liquid, so I tried it again, and the exact sme thing happened. Do you have any idea why this may have happened and how I might fix it.
    (Also it is probably a bit more humid since the last time I made them.)

  61. Kristen Parks
    posted Jul 15, 2014 at 4:52 pm

    Made these today and super easy recipe. I did not eat but my taste tester friend did and he liked it but thought a little more extract could be added and not too moist but it was good. Thanks for the recipe.

  62. posted Jul 21, 2014 at 9:50 am

    Does this frosting hold up in the heat? I’m doing a large amount of cupcakes for a bridal shower and delivering them the day before. I don’t want the frosting to melt before the shower.

    • Becky
      posted Aug 10, 2014 at 3:50 pm

      Hi, I made these a few months ago (back in May?) and the frosting did not hold up very well in the heat (maybe only high 70s, probably not even low 80s). They started melting in the kitchen as I was trying to clear out space in the fridge to move them there immediately! Some of them turned out ugly as a result, but they were still really tasty and everyone loved them.

      I’ll be making these again soon and plan on using a little less liquid and more powdered sugar in the frosting recipe. Hopefully they’ll hold up better in the heat!

      • posted Aug 11, 2014 at 9:32 am

        With the frosting on these being a whipped cream base, I wouldn’t suggest keeping them in the heat at all. You could make a buttercream frosting instead.

  63. posted Jul 24, 2014 at 4:21 pm

    I have to make 60 cupcakes and send them to a bridal shower 2hrs away. I will not be transporting them so I have no way to icing them there. Would you suggest freezing them to allow them to thaw during the trip/versus risk the icing melting and looking yucky!?

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  65. Anonymous
    posted Aug 25, 2014 at 6:49 pm

    Way too much almond extract in the cake batter but other than that delicious!.. Will definitely be making these again with less extract!

  66. yoyo
    posted Sep 5, 2014 at 3:15 pm

    I have to say…I am not one that goes off online leaving comments, but after trying these cupcakes I think it’s only fair I give you the credit you deserve. I made a batch to try at home and my kids loved them so I baked some for my women’s group at church and they devoured every single one of them…I’m be making more this weekend!!!! :)

    • posted Sep 5, 2014 at 4:27 pm

      I am so glad to hear this! It’s one of our favorite go-to recipes! ENJOY the cupcakes this weekend

  67. Suz
    posted Sep 14, 2014 at 3:51 pm

    Many years ago, I worked in a corner bakery. Our bestselling cake was what we called the ABC – Almond Buttermilk Cake. A delicate white cake that we paired with raspberry filling and buttercream icing. It was to die for. I have been looking for the recipe that best fits the one we used in our shop. This seems to be the closest and I am so HAPPY. Can’t wait to bake.

  68. Juliette
    posted Sep 23, 2014 at 9:04 am

    Is anyone else having issues with the frosting. Is the cream supposed to be at room temperature? When I beat softened butter with cold cream it just makes it hard again. Then it starts to separate. The cupcake turns out great, but the frosting always gives me a headache.

    • posted Sep 23, 2014 at 5:58 pm

      Hmm, sorry this is giving you some issues. Are you beating the butter and cream together before adding the other ingredients? Then beating (again with an electric mixer) for the full time? I make these cupcakes frequently with no issues!

  69. posted Sep 25, 2014 at 11:41 am

    I would like to make the cupcakes one day and frost them the next. Is there an issue with the raspberry jam seeping into the cupcake overnight? As well, I would like to use a salted caramel for some instead of the jam, is the cupcake dense enough to hold caramel? The batter sounds amazing. thanks for the recipe, much appreciated.

    • posted Sep 25, 2014 at 8:18 pm

      These cupcakes can handle the jam, but a caramel might be too heavy! You can definitely bake them one day and frost the next with no issues, and the jam inside a day ahead would be fine too. ENJOY!

      • posted Sep 27, 2014 at 4:23 pm

        Hi…made these amazing babies today for a birthday party, they were great! Very easy to make and the icing is the bomb! My daughter told me after tasting them that she wanted these instead of a traditional wedding cake. They are tasty and elegant…I put them in primary color wrappers and topped them with sprinkles. Adorable!!

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  72. Celeste Moya
    posted Feb 25, 2015 at 1:11 pm

    Hello! Can I just make regular layered cakes with this recipe? Does the buttermilk affect the consistency if I just want to make cakes? Thank you!

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