Description
These cupcakes blend the elegance of almond wedding cake with the juicy brightness of raspberry filling. Perfectly balanced with fluffy almond sponge, a tart raspberry center, and topped with creamy buttercream and toasted almonds, they make a sophisticated treat for any celebration.
Ingredients
All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Almond extract
Vanilla extract
Whole milk
Fresh raspberries
Raspberry jam or preserves
Heavy cream
Powdered sugar
Toasted sliced almonds
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
- Mix dry ingredients: Combine flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add eggs one at a time.
- Add extracts, then alternate adding flour mixture and milk. Mix until combined.
- Fill liners 2/3 full and bake 18-20 mins. Cool completely.
- Make filling: Mash raspberries and mix with jam until thick.
- Core cupcakes and spoon filling into centers.
- Make buttercream: Beat butter, gradually add powdered sugar, then heavy cream.
- Frost cupcakes and garnish with a raspberry and toasted almonds.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts