Almond Wedding Cake Cupcakes with Raspberry Filling

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Delicate, romantic, and bursting with flavor, Almond Wedding Cake Cupcakes with Raspberry Filling are everything a special occasion treat should be. These cupcakes bring together the nutty elegance of almond cake with a bright, tangy raspberry center, topped with luxurious buttercream and garnished with fresh raspberries and toasted almonds. Whether for weddings, showers, or just a sophisticated dessert table, they make an unforgettable impression.

Each bite starts with tender almond sponge that gives way to a juicy surprise inside—a jewel-like raspberry compote that complements the subtle sweetness of the cake. The crown of whipped buttercream adds a creamy finish, while toasted almonds and fresh berries offer a delightful contrast in texture and color.

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What Kind of Almond Flavoring Should I Use?

For an authentic almond wedding cake flavor, almond extract is your go-to. It gives the cake that nostalgic, marzipan-like essence that defines traditional wedding confections. Use pure almond extract rather than imitation for the best depth of flavor. If you’re feeling bold, a dash of amaretto can enhance the almond profile while adding a slight floral nuance.

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Ingredients for the Almond Wedding Cake Cupcakes with Raspberry Filling

• All-purpose flour: Provides the structure and softness for the cupcake base.
• Baking powder: Lifts the batter to give the cupcakes their airy, tender crumb.
• Salt: Enhances all the other flavors, keeping the sweetness in balance.
• Unsalted butter: Adds richness and helps in creaming the batter for a fluffy texture.
• Granulated sugar: Sweetens the cake without overwhelming the almond notes.
• Eggs: Bind the ingredients together and add moisture.
• Almond extract: The hero flavor, delivering the signature wedding cake aroma.
• Vanilla extract: Rounds out the flavor with a warm background note.
• Whole milk: Keeps the cupcakes moist and tender.
• Fresh raspberries: Used in the filling and as a beautiful, fresh garnish.
• Raspberry jam or preserves: A concentrated, vibrant filling that complements the almond.
• Heavy cream: Used in the buttercream for a silky-smooth finish.
• Powdered sugar: For sweetening and thickening the buttercream.
• Toasted sliced almonds: Add a crunchy contrast and elegant look.

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How To Make the Almond Wedding Cake Cupcakes with Raspberry Filling

Step 1: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the almond and vanilla extracts.

Step 2: Mix and Bake

Alternate adding the dry ingredients and the whole milk to the butter mixture, beginning and ending with the flour mix. Mix until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.

Step 3: Prepare the Raspberry Filling

While the cupcakes are cooling, prepare the filling. Mash fresh raspberries and mix with raspberry jam or preserves until you reach a thick but spoonable consistency. You can sieve the mix if you prefer a seedless filling.

Step 4: Core and Fill

Once the cupcakes are cooled, use a cupcake corer or a small knife to remove the centers. Fill each cavity with a spoonful of raspberry filling.

Step 5: Make the Buttercream

Beat unsalted butter until creamy. Gradually add powdered sugar and beat until smooth. Add a splash of heavy cream and whip until the frosting becomes light and fluffy. Adjust the consistency by adding more cream or sugar if needed.

Step 6: Frost and Garnish

Pipe or spread the buttercream over each filled cupcake. Garnish with a fresh raspberry and a sprinkle of toasted sliced almonds for a sophisticated finish.

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Serving and Storing Almond Wedding Cake Cupcakes with Raspberry Filling

These cupcakes shine at room temperature, where the almond flavor and raspberry filling are most pronounced. Serve them on a decorative platter for special occasions, pairing beautifully with a glass of prosecco or tea. Their elegant appearance and vibrant taste make them ideal for bridal showers, afternoon teas, or celebratory brunches.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving to enjoy the full flavor experience. The buttercream can firm up when chilled, so allowing it time to soften slightly will enhance the texture.

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Frequently Asked Questions

How do I make the raspberry filling thicker?

Cook the raspberries with a spoonful of sugar and cornstarch over medium heat until thickened. Let it cool completely before using.

Can I use almond flour instead of all-purpose flour?

Almond flour will make the cupcakes denser. Stick with all-purpose flour for the light texture, but you can replace a small portion with almond flour for extra nuttiness.

Do I have to use fresh raspberries?

Not necessarily. Frozen raspberries work fine for the filling, but thaw and drain them first to avoid excess moisture.

What kind of piping tip works best for the buttercream?

A large star tip creates elegant swirls that complement the cupcake’s wedding-inspired look.

Can I make these cupcakes ahead of time?

Yes! Bake and fill the cupcakes a day ahead. Store them unfrosted and decorate on the day of serving for best presentation.

How can I toast sliced almonds?

Place them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.

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Want More Dessert Ideas?

You might also like the Raspberry Crescent Rolls, where jam meets buttery pastry in a fuss-free format. Or try Cheesecake Deviled Strawberries for a playful, creamy twist on a fruit-forward bite.

For those who enjoy bold chocolate contrasts, the Indulgent Chocolate Chess Pie offers a dense, rich experience. And if you’re a fan of classic pairings, the Apple Enchiladas might just become your next go-to comfort dessert.

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Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you toast the almonds a little extra? Did you double up on raspberry? Leave a comment below. I’m always curious how others bring their own flavor to it.

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