★★★★★

Almond Wedding Cake Cupcakes with Raspberry Filling

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.

If you love cupcakes don’t forget to try these delicious Vanilla Bean Cupcakes. You can top any cupcake and make it better by using my cream cheese frosting recipe too!

Almond cupcakes with big swirls of frosting. Bowl of raspberry presserves for the filling.

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!

Ingredient Notes

Ingredients needed for raspberry filled wedding cake cupcakes.
  • 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:

Almond cupcake batter in tin before baking.

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.

Step by step photos showing how to fill cupcake with raspberry preserves.

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.
Almond cupcake being frosted with open tip bag.

Recipe FAQs

Can you freeze wedding cake cupcakes?

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.

Can wedding cake cupcakes be made with regular flour?

Technically you can make these with all purpose flour but the texture will be different and not so “wedding cake-y.”

Can you make this recipe as a full size cake?

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.

Almond cupcake cut in half with raspberry filling inside.

More Cupcake Recipes

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 14 cupcakes

Almond Wedding Cake Cupcakes with Raspberry Filling

Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes

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.

Ingredients

For the Cupcakes

  • 3 egg whites, room temperature
  • ⅓ cup plus 2 Tbsp buttermilk
  • 6 Tbsp unsalted butter, softened
  • ¾ cup plus 2 Tbsp granulated sugar
  • 1 ¼ cup cake flour
  • ½ Tbsp baking powder
  • ¼ tsp kosher salt
  • 1 Tbsp almond extract

For the Frosting

  • ½ cup unsalted butter, softened
  • ½ cup heavy cream
  • 1 ½ tsp almond extract
  • 4 cup powdered sugar

For the Filling:

  • ½ cup Raspberry preserves

Instructions

  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.
  5. Remove and continue until all cupcakes are filled.
  6. 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.
  7. Pipe on cupcakes. ENJOY!

Notes

  • 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 ¾ 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.

Nutrition Information:

Yield:

14

Serving Size:

1 cupcake

Amount Per Serving: Calories: 345Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 118mgCarbohydrates: 51gFiber: 0gSugar: 39gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 16, 2021

Comments & Reviews

  1. Recipe instructions are vague. A video would have been helpful. Cupcake was denser than I expected when using cake flour. Filling the cupcakes was not fun. The plugs that I cut out crumbled really bad and didn’t hold together well to replace. Used a pastry tip to fill the rest but because the cupcake was dense it was difficult. To much almond flavor, I like almond but this was to much, you could barely taste the raspberry.

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