Almond Wedding Cake Cupcakes with Raspberry Filling

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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!

Love almond desserts? Try our almond kringle for a fantastic treat!

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 jam could be substituted to mix up the flavors.

Step by Step Instructions

Almond cupcake batter in tin before baking.
  • Make Batter. You’ll whisk egg whites separately to create a light and airy texture to your cupcakes!
  • Bake cupcakes.
  • 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.
Step by step photos showing how to fill cupcake with raspberry preserves.

Tips & Tricks

  • A large 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.
  • These cupcakes are also delicious topped with vanilla sour cream frosting! Our creamy strawberry frosting would also be delicious!
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.

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Almond Wedding Cake Cupcakes with Raspberry Filling

4.72 from 117 votes
By: Aimee
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.
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Servings: 14 cupcakes

Ingredients 

For the Cupcakes

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

For the Frosting

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

For the Filling:

  • ½ cup Raspberry preserves
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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 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. Repeat 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!

Notes

  • 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.

Nutrition

Serving: 1cupcake, Calories: 345kcal, Carbohydrates: 51g, Protein: 2g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Cholesterol: 40mg, Sodium: 118mg, Sugar: 39g
Course: Cupcake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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!

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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. I bake a lot and these cupcakes did not rise in the center. I have never had this happen before.
    Everything was at room temp and measured correctly.

  2. These sound delicious!
    Could I use this recipe for
    A cake instead f cupcakes?
    Could I use a bunt pan?
    How long to cook?
    Thank you!

  3. Any other filling suggestions that would go well with the almond flavor? I love raspberry, but my husband will not eat it. Would a lemon curd be okay, or would that be weird with the almond? What about a whipped Nutella?

  4. These look delicious. I’m going to make them for a baby shower. Can you tell me what brand of cupcake liners do you use and do you spray the liners with Pam.
    Thank you Teresa

    1. I never spray my liners. And I always use liners from here: https://www.shopsweetsandtreats.com/cupcake-liners/standard-cupcake-liners

  5. I filled my cupcakes liners halfway and that did not work at all. They did not rise enough to go even to the top of the cupcake liner. I think they need to be 2/3 to 3/4 full in order to get the look of a cupcake. Now I have a whole batch of unusable cupcakes.

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