Say “I do!’ to these Wedding Cake Cupcakes. Delicate almond cake with raspberry filling and a hint of almond flavor are the perfect dessert for any special event.
Wedding Cake Cupcakes
Can we talk about wedding cakes for a second? I’ll never understand celebrating your nuptials with a dry, bland, lackluster cake, no matter how pretty it looks. If any day calls for an amazing dessert, it’s your wedding day.
The BEST wedding cakes are the ones loaded with fluffy buttercream and filled with some kind of delicious fruit spread. This is the cupcake version of a classic almond wedding cake.
The cupcakes have a light crumb and almond flavor that pairs perfectly with the rich raspberry filling. Of course–don’t forget to add the buttercream.
Even though they’re called “Wedding Cake Cupcakes” you can totally make these anytime! They’d be perfect for a baby shower, a birthday party or any occasion at all.
Eating these cupcakes conjures up memories of all the times I’ve celebrated over cake with family and friends. You’ll love the simplicity of the white almond cake with the rich, creamy frosting!
- Cake flour – This finer white flour gives the almond cupcakes their delicate texture. It makes a huge difference! All purpose flour could be used, but the cupcakes will be much denser. Learn how to measure flour properly too!
- Buttermilk- Store bought buttermilk or Homemade Buttermilk can be used. The acidity in the buttermilk reacts with the other ingredients to make these cupcakes so fluffy and moist!
- Almond extract – Use real almond extract, not imitation flavor for best results.
- Raspberry preserves – Any brand of raspberry jam or spreadable preserves will work. Cherry or strawberry preserves could be substituted to mix up the flavors.
Step by Step Instructions
For the cake:
STEP 1. Batter
Whisk together the egg whites, almond extract and 2 Tbsp milk in small bowl until combined.
In a separate mixing bowl, beat butter and sugar together. Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining milk.
STEP 2. Bake cupcakes
Line a muffin tin with cupcake liners. 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 finish cooling.
STEP 3. Fill and Frost the cupcakes
Fill a pastry bag with raspberry preserves.
Using a knife, cut out a small cone in the top of each cupcake. Remove the piece of cupcake and fill with preserves.
Place the cut piece of cupcake back (it will sit higher, that’s okay because you will top it with frosting.
Frost a big swirl on top of the cupcake.
Continue until all cupcakes are filled and frosted.
Tips & Tricks
- A small star tip works perfectly for piping the filling into the cupcakes. The frosting will cover up the hole you make!
- Be sure not to overfill the cupcake liners. Any more than 3/4 full and the cupcakes could “dome” on top making the frosting slide off.
- Store cupcakes covered at room temperature. If your house runs hot, you can also keep them in the fridge to make sure the buttercream stays in tact.
Yes! For best results, freeze cupcakes after filling but before frosting. Transfer to a freezer safe container or double wrapped in freezer bags. They will keep in the freezer for about 2 months. Thaw at room temperature and top with fresh buttercream before serving.
Technically you can make these with all purpose flour but the texture will be different and not so “wedding cake-y.”
Yes, this recipe would make a single layer of a full sized cake. Double the recipe for a layer cake and adjust the baking time accordingly.
More Cupcake Recipes
No need to go to a wedding to enjoy elegant cupcakes! Make these Almond Wedding Cake Cupcakes to celebrate at home, any day of the year!