Almond Wedding Cake Cupcakes with Raspberry Filling

A Delicate Indulgence for Your Special Moments



Preparation Phase & Tools To Use

Before diving into this exquisite recipe, ensure you have the following tools at your disposal:

  • Cupcake pans
  • Cupcake liners
  • Mixing bowls
  • Electric mixer
  • Piping bag and a fine nozzle
  • Small saucepan
  • Wire cooling rack
  • Measuring cups and spoons

Ingredients and Their Roles

For the Cupcakes:

  • 1 ½ cups all-purpose flour: Provides structure to the cupcakes.
  • 1 cup granulated sugar: Sweetens the cupcakes.
  • 1 ½ tsp baking powder: Helps the cupcakes rise.
  • ½ tsp salt: Enhances flavor.
  • ½ cup unsalted butter, softened: Adds moisture and richness.
  • 2 large eggs: Bind the ingredients together and provide structure.
  • ½ cup whole milk: Adds moisture.
  • 1 tsp almond extract: Gives the cupcakes a distinct almond flavor.


For the Raspberry Filling:

  • 2 cups fresh raspberries: The star of the filling, offering a tart contrast.
  • ½ cup granulated sugar: Sweetens the filling.
  • 1 tbsp cornstarch: Thickens the filling.
  • 2 tbsp lemon juice: Adds brightness and balances the sweetness.

For the Frosting:

  • 1 cup unsalted butter, softened: Base of the frosting, providing richness.
  • 4 cups powdered sugar: Sweetens and thickens the frosting.
  • 1 tsp almond extract: Complements the almond flavor in the cupcakes.
  • 2-3 tbsp milk or heavy cream: Adjusts consistency.


Step-By-Step Instructions

Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings: 18 cupcakes
Kcal: Approximately 300 kcal per cupcake

  1. Preheat your oven to 350°F (175°C) and line the cupcake pans with liners.
  2. Combine dry ingredients for the cupcakes: In a bowl, whisk together flour, baking powder, and salt.
  3. Cream butter and sugar: In another bowl, use an electric mixer to beat the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in almond extract.
  4. Add dry ingredients and milk: Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
  5. Fill cupcake liners: Spoon the batter into the liners, filling each about ⅔ full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

Prepare the Raspberry Filling:

  1. Combine raspberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook until the mixture is thickened. Cool completely.


  1. Beat the butter until creamy. Gradually add powdered sugar, almond extract, and enough milk to reach a spreadable consistency.

Assemble the Cupcakes:

  1. Once cupcakes are cooled, use a small knife to cut a hole in the center of each cupcake. Fill with raspberry filling.
  2. Pipe the frosting over the top of each cupcake.

Nutritional Information & Health Benefits

These cupcakes are a source of antioxidants from the raspberries, providing vitamin C and manganese. However, enjoy them in moderation as part of a balanced diet due to their sugar and butter content.

Common Mistakes To Avoid & How to Perfect the Recipe

  • Overmixing the batter can lead to tough cupcakes. Mix until just combined.
  • Filling the cupcake liners too much can cause them to overflow. Fill only ⅔ full.
  • Not cooling the cupcakes completely before filling and frosting can lead to melting frosting.


Almond Wedding Cake Cupcakes with Raspberry Filling are a perfect blend of nutty almond flavor with the tartness of raspberries, encapsulated in a soft, moist cupcake. Whether for a wedding, a special occasion, or a delightful treat, these cupcakes promise to be a memorable indulgence. Enjoy the process and the delicious results!

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