Print

Almond Wedding Cake Cupcakes with Raspberry Filling

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful almond-infused cupcakes filled with luscious raspberry jam, perfect for celebrations.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup almond flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup whole milk
  • 1/2 cup raspberry jam
  • 2 tbsp fresh raspberries (optional)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 1–2 tbsp milk (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together the all-purpose flour, almond flour, baking powder, and salt in a medium bowl.
  3. Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
  4. Add the eggs, one at a time, mixing well after each addition, then blend in the vanilla and almond extracts.
  5. Incorporate the dry ingredients into the wet mixture, alternating with the milk until the batter is smooth.
  6. Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Heat the raspberry jam in a small saucepan until warm and thin.
  9. Remove the center of each cupcake and fill with raspberry jam.
  10. Beat the softened butter for the frosting until creamy, then sift in powdered sugar, mixing until smooth.
  11. Add the vanilla extract and milk to achieve frosting consistency, then frost cupcakes.
  12. Enjoy your Almond Wedding Cake Cupcakes with Raspberry Filling!

Notes

For added depth, toast almond flour slightly before mixing. Consider adding lemon zest for a refreshing twist.

Nutrition

Find it online: https://yummyfirst.com/almond-wedding-cake-cupcakes-raspberry-filling/