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Almond Wedding Cake Cupcakes with Raspberry Filling

These Almond Wedding Cake Cupcakes with Raspberry Filling combine the warm, cozy flavors of almond and fresh raspberry in a soft, moist cupcake perfect for any occasion.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcake Batter
  • 4 large egg whites room temperature
  • 1/4 cup buttermilk divided, 2 tbsp for egg whites mixture
  • 1/2 tsp almond extract
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 1/4 cups cake flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp kosher salt
For the Raspberry Filling
  • 1/3 cup raspberry preserves
For the Almond Frosting
  • 1/2 cup unsalted butter softened
  • 1/4 cup heavy cream
  • 1/2 tsp almond extract
  • 1 1/2 cups powdered sugar
  • fresh raspberries optional, for garnish

Equipment

  • Mixing bowl
  • Whisk
  • Muffin Pan
  • Cupcake liners
  • Oven
  • Small Knife or Cupcake Corer
  • Piping Bag or Zip-top Bag

Method
 

  1. Step 1: In a small bowl, whisk together egg whites, almond extract, and 2 tablespoons of buttermilk until combined. Set aside.
  2. Step 2: In a mixing bowl, cream softened butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
  3. Step 3: Gradually add cake flour, baking powder, and salt to the butter mixture, mixing just until combined. Avoid overmixing.
  4. Step 4: Slowly add the egg white mixture and remaining buttermilk. Beat until smooth and well combined.
  5. Step 5: Line a muffin pan with cupcake liners and fill each about halfway with batter. Bake at 350°F (177°C) for 15–17 minutes, or until a toothpick inserted comes out clean.
  6. Step 6: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. Step 7: Use a small knife or cupcake corer to cut a cone-shaped hole in the center of each cooled cupcake. Fill each with raspberry preserves and carefully replace the cut piece on top.
  8. Step 8: Beat softened butter and heavy cream together for 3 minutes until creamy. Add almond extract, then gradually beat in powdered sugar for about 5 minutes until light and fluffy.
  9. Step 9: Pipe or spread frosting over each filled cupcake. Optionally, top with a fresh raspberry for extra charm.

Notes

Make sure butter is softened and not melted for best frosting texture. Do not overmix the batter to keep cupcakes tender. Use room temperature egg whites for smooth batter. Cool cupcakes completely before filling and frosting to prevent melting or sliding. Frosting can be prepared ahead and refrigerated; re-whip before piping. Store cupcakes in an airtight container in the fridge for 3–4 days or freeze before filling and frosting for longer storage.