Description
Delightful Almond Wedding Cake Cupcakes filled with raspberry preserves and topped with creamy buttercream frosting, perfect for any celebration.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- 1 cup raspberry preserves
- 1 cup buttercream frosting (for topping)
- Fresh raspberries (for garnish, optional)
Instructions
- Preheat your oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add Eggs and Extracts: Introduce the eggs one by one while mixing well after each addition. Incorporate the almond and vanilla extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Dry and Wet Ingredients: Gradually merge the dry ingredients with the wet mixture, alternating with the milk.
- Fill the Liners: Using a spoon or an ice cream scoop, fill each cupcake liner about 2/3 full with the batter.
- Bake: Bake for 20-25 minutes until a toothpick comes out clean.
- Cool the Cupcakes: Let them cool in the pan for about 10 minutes and then transfer them to a wire rack.
- Make the Filling: Warm raspberry preserves in a saucepan until smooth.
- Create a Hollow: Remove a small section from the center of each cupcake to create space for filling.
- Fill with Raspberry Preserves: Spoon or pipe warm raspberry preserves into each hollow.
- Frost the Cupcakes: Top each cupcake with a swirl of buttercream frosting and garnish with fresh raspberries if desired.
Notes
Make-ahead: Cupcakes can be prepared a day in advance. Store in an airtight container and fill shortly before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg