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Almond Wedding Cake Cupcakes with Raspberry Filling

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Delightful almond cupcakes filled with tangy raspberry jam, perfect for weddings and festive celebrations.

Ingredients

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  • 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.
  4. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla and almond extracts.
  5. Gradually incorporate the dry ingredients into the wet mixture, alternating with milk until smooth.
  6. Divide the batter between the cupcake liners, filling each about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Heat the raspberry jam until warmed for easy filling.
  9. Remove centers from cooled cupcakes and fill with raspberry jam.
  10. Beat softened butter until creamy, then gradually add powdered sugar and incorporate vanilla and milk to achieve icing consistency.
  11. Frost the cupcakes generously and enjoy!

Notes

Measure ingredients accurately and do not overmix the batter for best results. Cool cupcakes completely before filling with jam.

Nutrition

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