🧁 Almond Wedding Cake Cupcakes with Raspberry Filling 🍓

Tender, Almond-Infused Cupcakes with a Jammy Surprise Inside

If you’ve ever been to a wedding and swooned over the cake, you’re in for a real treat. These Almond Wedding Cake Cupcakes with Raspberry Filling are inspired by the traditional almond-flavored tiered cake—made more fun and personal in cupcake form. Each one is pillowy-soft, subtly sweet, and filled with bright, tangy raspberry jam that perfectly complements the rich almond buttercream frosting.

Whether you’re baking for a bridal shower, birthday, anniversary, or simply because it’s Wednesday and you need a pick-me-up, this recipe combines easy ingredients with a gourmet finish that everyone will love.

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🌟 Why You’ll Love These Cupcakes

• Bakery-style texture: The added flour and sour cream elevate a basic cake mix into rich, moist cupcakes with a tender crumb.
• Delicate almond flavor: Almond extract gives that classic wedding cake flavor—nostalgic, nutty, and not too sweet.
• Jam-filled centers: The raspberry jam adds a fruity surprise and a pop of vibrant color.
• Creamy almond buttercream: Fluffy and smooth, with just enough sweetness and a subtle almond aroma.
• Perfect for special occasions: Elegant enough for weddings or showers, easy enough for weekend baking.

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🛒 Ingredients Breakdown

Cupcake Base

• 1 box white cake mix – The base that saves time but is easily enhanced.
• 1 cup all-purpose flour – Adds structure and makes the cupcakes more “from scratch” in texture.
• 1 cup granulated sugar – Balances out the added flour.
• ¾ tsp salt – Enhances flavor and balances sweetness.
• 1 1/3 cups water – For moisture and mixing ease.
• 1/8 cup vegetable oil – Keeps the cupcakes soft and tender.
• 1 tsp vanilla extract + 1 tsp almond extract – For that distinct wedding cake flavor.
• 4 large egg whites – Make the cupcakes light in color and texture.
• 1 cup sour cream – Adds richness and moisture.

Filling

• Raspberry jam – Sweet, slightly tart, and the perfect contrast to the almond cake.

Optional: Use seedless jam for a smoother texture, or try homemade raspberry compote for extra elegance.

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Almond Buttercream Frosting

• 1 cup unsalted butter, softened – The creamy base of your frosting.
• 4 cups powdered sugar – For sweet structure and fluffy volume.
• ½ tsp almond extract – Brings out that wedding cake flavor.
• 2–4 tbsp heavy cream or milk – Adjust to reach your desired piping consistency.

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👩‍🍳 Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 325°F (165°C). Line a standard muffin tin with 24 cupcake liners.

Pro tip: Lower temperature baking yields a smoother top, ideal for frosting.

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Step 2: Mix the Batter

In a large bowl, combine:

• Cake mix
• Flour
• Sugar
• Salt

Add:

• Water
• Oil
• Vanilla extract
• Almond extract
• Egg whites

Mix until smooth, then gently fold in sour cream.

Be careful not to overmix—stop once the batter is evenly blended and creamy.

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Step 3: Fill & Bake

Scoop the batter into your lined muffin tin, filling each liner about half full.

Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Step 4: Fill with Raspberry Jam

Once cupcakes are completely cool, use a small knife or cupcake corer to remove a bit of the center from each cupcake.

Spoon or pipe in raspberry jam, then place the removed top back on to seal in the filling (optional).

A piping bag or zip-top bag with a corner snipped off makes filling easy and neat.

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Step 5: Make the Almond Buttercream

In a large bowl or stand mixer:

• Beat 1 cup softened butter until creamy and pale (about 2–3 minutes).
• Gradually add 4 cups powdered sugar.
• Mix in ½ tsp almond extract.
• Add 2–4 tbsp cream or milk, one tablespoon at a time, until desired consistency is achieved.

Frost the cupcakes using a piping bag or spatula.

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Step 6: Decorate

Top with:

• Fresh raspberries
• Sliced almonds
• Edible flowers (optional, for an elegant touch)

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🎉 Serving & Storage Tips

• Serve at room temperature for the fluffiest texture and best flavor.
• Store frosted cupcakes in an airtight container in the fridge for up to 4 days.
• Unfrosted cupcakes can be frozen for up to 2 months. Thaw and frost as needed.

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🔁 Variations & Customizations

• Try strawberry or blackberry jam for a fun twist.
• Add a hint of lemon zest to the batter or frosting for a citrusy edge.
• Swap almond for coconut extract for a tropical variation.

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🔍 Nutrition Info (per cupcake, approx.)

• Calories: 380 kcal
• Carbs: ~45g
• Fat: ~18g
• Protein: ~3g
• Sugar: ~35g
  Note: Nutrition will vary slightly based on frosting thickness and jam used.

💬 Final Thoughts

With their soft almond base, jam-filled centers, and creamy almond frosting, these Almond Wedding Cake Cupcakes with Raspberry Filling are more than just cupcakes—they’re little edible celebrations. Whether served at a party or enjoyed with afternoon tea, these elegant treats bring a touch of joy to every bite.

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