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 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.
  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.
  6. Pipe on cupcakes. ENJOY!

Notes

  • 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.

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