These Almond Wedding Cake Cupcakes are light, elegant, and bursting with flavor. With a rich almond-infused cake, sweet raspberry jam filling, and a creamy almond buttercream frosting, they’re the perfect treat for any special occasion or celebration.
Ingredients:
For the Cupcakes:
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 tsp salt
- 1 1/3 cups water
- 1/8 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 large egg whites
- 1 cup sour cream
- Raspberry jam for filling
For the Almond Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 tsp almond extract
- 2-4 tbsp heavy cream or milk
Directions:
- Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners.
- In a large bowl, combine the cake mix, flour, sugar, and salt. Add water, vegetable oil, vanilla extract, almond extract, and egg whites. Mix until smooth. Gently fold in the sour cream for added moisture.
- Fill each cupcake liner halfway with batter. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- Once cooled, cut a small hole in the center of each cupcake and fill it with raspberry jam.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and almond extract. Add heavy cream or milk as needed to achieve a smooth, spreadable consistency. Pipe the frosting onto the cupcakes.
- Garnish with fresh raspberries or almond slices for a festive touch.
Prep Time: 30 minutes
Cooking Time: 18 minutes
Total Time: 48 minutes
Servings: 24 cupcakes
These Almond Wedding Cake Cupcakes with Raspberry Filling are a beautiful and delicious treat that will impress your guests. The delicate almond flavor paired with sweet raspberry jam and creamy buttercream frosting makes these cupcakes irresistible! Perfect for weddings, birthdays, or any celebration.
PrintAlmond Wedding Cake Cupcakes with Raspberry Filling 🍓🧁😋
These Almond Wedding Cake Cupcakes are light, elegant, and bursting with flavor. With a rich almond-infused cake, sweet raspberry jam filling, and a creamy almond buttercream frosting, they’re the perfect treat for any special occasion or celebration.
Ingredients
For the Cupcakes:
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 tsp salt
- 1 1/3 cups water
- 1/8 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 large egg whites
- 1 cup sour cream
- Raspberry jam for filling
For the Almond Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 tsp almond extract
- 2–4 tbsp heavy cream or milk
Instructions
- Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners.
- In a large bowl, combine the cake mix, flour, sugar, and salt. Add water, vegetable oil, vanilla extract, almond extract, and egg whites. Mix until smooth. Gently fold in the sour cream for added moisture.
- Fill each cupcake liner halfway with batter. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- Once cooled, cut a small hole in the center of each cupcake and fill it with raspberry jam.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and almond extract. Add heavy cream or milk as needed to achieve a smooth, spreadable consistency. Pipe the frosting onto the cupcakes.
- Garnish with fresh raspberries or almond slices for a festive touch.
Notes
Prep Time: 30 minutes
Cooking Time: 18 minutes
Total Time: 48 minutes
Servings: 24 cupcakes
These Almond Wedding Cake Cupcakes with Raspberry Filling are a beautiful and delicious treat that will impress your guests. The delicate almond flavor paired with sweet raspberry jam and creamy buttercream frosting makes these cupcakes irresistible! Perfect for weddings, birthdays, or any celebration.