Almond Wedding Cake Cupcakes with Raspberry Filling
Indulge in the delightful sweetness of Almond Wedding Cake Cupcakes with Raspberry Filling, a perfect treat for any occasion. These charming cupcakes feature a light and fluffy almond-flavored cake, complemented by a tangy raspberry filling that adds an unexpected burst of flavor. Ideal for celebrations such as weddings and birthdays, or a cozy afternoon snack, these cupcakes are as easy to make as they are enjoyable to eat. With a quick preparation time and the ability to prepare them ahead of time, these cupcakes are a fantastic option for busy schedules. Impress your family and friends with this simple yet elegant dessert that’s sure to become a favorite!
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: Makes about 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 egg whites
- 1/3 cup plus 2 Tablespoons buttermilk
- 6 Tablespoons unsalted butter
- 3/4 cup plus 2 Tablespoons granulated sugar
- 1 1/4 cup cake flour
- 1/2 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 Tablespoon almond extract
- 1/2 cup raspberry preserves
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- In a bowl, whisk together egg whites, almond extract, and buttermilk.
- In a mixing bowl, beat softened butter and sugar until creamy. Gradually add dry ingredients (cake flour, baking powder, salt).
- Fold in the egg mixture gently until combined.
- Fill cupcake liners halfway with batter and bake for 15-17 minutes until springy.
- Cool cupcakes and fill with raspberry preserves before frosting.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 25mg