Description
Delicious almond wedding cake cupcakes filled with raspberry.
Ingredients
Scale
- 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