Almond Wedding Cake Cupcakes with Raspberry Filling
Elegant and moist cupcakes filled with tart raspberry jam, topped with creamy frosting, perfect for any special occasion.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 1 cup almond flour Adds delightful nuttiness
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 0.5 cups whole milk
- 0.5 cups raspberry jam
- 2 tbsp fresh raspberries Optional, for added freshness
Frosting Ingredients
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk To achieve desired consistency
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- In another large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Mixing
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla and almond extracts.
- Gradually add the dry ingredients into the wet mixture, alternating with the milk, mixing until smooth.
- Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, heat the raspberry jam in a small saucepan until warmed and thinned out.
Filling & Frosting
- Once cupcakes have cooled, remove the center of each cupcake and spoon in raspberry jam.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar.
- Mix in the vanilla extract and enough milk to achieve desired creamy texture. Frost the cooled cupcakes.
Notes
For variations, consider using different fruit jams, and use fresh raspberries for added flavor. Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.