Oh my goodness, let me tell you about these almond wedding cake cupcakes with raspberry filling! They’re like little bites of joy that just melt in your mouth. Imagine a fluffy, moist cupcake with that delightful almond flavor, perfectly paired with a sweet and tangy raspberry surprise in the center. Trust me, they’re a showstopper!
I remember the first time I made these for a friend’s wedding. The moment I pulled them out of the oven, the aroma filled my kitchen, and I could hardly wait to taste one. When I finally took that first bite, I was transported—just a heavenly combination of flavors! Everyone at the wedding was raving about them, asking for the recipe, and they made the perfect sweet addition to such a special day.
These cupcakes aren’t just for weddings, though! Whether you’re celebrating a birthday, an anniversary, or just want to indulge yourself on a random Tuesday, they fit the bill. They have this unique appeal that makes them feel fancy yet are easy enough to whip up any time. So, if you’re looking for a special dessert that impresses without all the fuss, you’ve found it!
Ingredients List
Gathering the right ingredients is key to making these delightful almond wedding cake cupcakes with raspberry filling! Here’s what you’ll need:
- 1 1/2 cups all-purpose flour
- 1 cup almond flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup raspberry filling
Make sure your butter is softened to room temperature for the best texture in your cupcakes. And if you can, use fresh raspberries for that filling; it really enhances the flavor! Trust me, you won’t regret it!
How to Prepare Almond Wedding Cake Cupcakes with Raspberry Filling
Preheat and Prepare
First things first—let’s get that oven preheating to 350°F (175°C). This step is super important because a hot oven is essential for that perfect rise! While that’s warming up, grab your cupcake pan and line it with some cute cupcake liners. I love picking fun patterns that match the occasion; it makes everything feel just a bit more festive! Once the oven is ready, you’ll be all set to start mixing up the batter.
Creaming the Butter and Sugar
Now, let’s get to the fun part—creaming together the 1/2 cup of softened unsalted butter and 1 cup of sugar! I usually use my stand mixer for this, but a hand mixer works just as well. Beat them together for about 3-5 minutes until the mixture is light and fluffy. You want it to look pale and creamy, which means you’re on the right track! This step really helps to incorporate air into the batter, making your cupcakes nice and airy. Trust me, the texture is everything!
Mixing Wet Ingredients
Next, it’s time to add 3 large eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract to your creamed mixture. Mix it all together until well combined! This step is crucial because it helps to bring everything together, ensuring that the flavors meld beautifully. You’ll want to make sure everything is mixed in smoothly, so take your time and give it a good whisk!
Combining Dry Ingredients
In a separate bowl, mix together 1 1/2 cups of all-purpose flour, 1 cup of almond flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. It’s important to combine these dry ingredients well because this will help distribute the baking powder evenly throughout the batter. This step ensures that every cupcake rises beautifully without any weird lumps of flour. Plus, it prevents overmixing the batter later!
Merging Mixtures
Now, gradually add your dry ingredients to the wet mixture, mixing until just combined. Remember, you don’t want to overmix here! Just mix until you see no more dry flour—this keeps your cupcakes tender and fluffy. It’s okay if there are a few small lumps; they’ll bake out. So, be gentle with that mixing spoon!
Filling the Cupcake Liners
Time to fill those cupcake liners! Start by filling them about halfway with your batter. Then, add a teaspoon of that luscious raspberry filling right in the center of each cupcake. Don’t worry if it seems a bit messy; that’s part of the fun! Finally, top them off with a bit more batter until the liners are about 2/3 full. This way, they have room to rise without overflowing. Now, you’re just moments away from baking bliss!
Baking the Cupcakes
Pop those cupcakes into the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean! Once they’re done, let them cool in the pan for a few minutes before transferring them to a wire rack. This cooling time is essential because it helps them firm up a bit before you dig in!
Tips for Success
To really nail these almond wedding cake cupcakes with raspberry filling, here are a few of my favorite tips! First, make sure all your ingredients are at room temperature; this helps them blend together more easily and creates that perfect texture. Also, ensure your oven is preheated properly—nothing’s worse than a cupcake that doesn’t rise! If you want to add a little extra flair, consider topping them with a light almond buttercream or a dusting of powdered sugar for a sweet finish. Trust me, these small touches make a big difference in presentation and taste!
FAQ Section
Can I use different fruit fillings? Absolutely! While raspberry filling is a delightful choice, you can experiment with other fruits like strawberry, blueberry, or even lemon curd. Just make sure the filling complements the almond flavor, and you’re good to go!
How do I store leftover cupcakes? To keep your almond wedding cake cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge, but be sure to let them come back to room temperature before serving for the best flavor and texture.
Can I make these cupcakes ahead of time? Yes, you can! These cupcakes are perfect for making a day in advance. Just bake them, let them cool completely, and store them in an airtight container. You can even freeze them for up to a month—just thaw them in the fridge overnight and enjoy them at your convenience!
Nutritional Information Section
Now, let’s talk about the nutritional info for these delightful almond wedding cake cupcakes with raspberry filling. Keep in mind that nutrition values can vary based on the specific ingredients and brands you use, so these are just typical values for one cupcake:
- Calories: 200
- Sugar: 15g
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
- Sodium: 150mg
So, while these cupcakes are a sweet indulgence, they’re also a treat you can enjoy without too much guilt. Just don’t forget to share them with friends—after all, these cupcakes are meant to be enjoyed together!
Why You’ll Love Almond Wedding Cake Cupcakes with Raspberry Filling
- Perfect for weddings and celebrations, these cupcakes add a touch of elegance to any occasion.
- They’re easy to make, so even if you’re not a baking pro, you can whip them up with confidence!
- The delicious flavor combination of almond and raspberry creates a delightful taste sensation that’s hard to resist.
- Great for sharing, you’ll definitely want to bring these to gatherings—everyone will be asking for seconds!
For more delicious recipes, check out this almond nut cake recipe or these strawberry cheesecake cookies!
Print
Almond Wedding Cake Cupcakes with Raspberry Filling Bliss
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious almond wedding cake cupcakes filled with raspberry.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup almond flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup raspberry filling
Instructions
- Preheat the oven to 350°F (175°C).
- Line a cupcake pan with liners.
- In a bowl, cream the butter and sugar together.
- Add eggs, vanilla, and almond extracts, mixing well.
- In another bowl, mix flour, almond flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until combined.
- Fill cupcake liners halfway with batter.
- Add a teaspoon of raspberry filling to the center of each cupcake.
- Top with more batter until liners are 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container.
- Can be topped with frosting if desired.
- Use fresh raspberries for filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: almond wedding cake cupcakes, raspberry filling, dessert, cupcakes