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
- Preparation: Begin by preheating your oven to 325°F (165°C) and lining a muffin tin with cupcake liners.
- Making the Batter: In a large bowl, combine the cake mix, flour, sugar, and salt. Add water, oil, vanilla extract, almond extract, and egg whites, mixing until smooth. Gently fold in the sour cream.
- Baking: Fill the cupcake liners half full with the batter. Bake for 18 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool.
- Adding Filling: Once cooled, cut a small hole in the center of each cupcake and fill it with a dollop of raspberry jam.
- Frosting: For the frosting, beat the butter until creamy. Gradually add powdered sugar and almond extract, then adjust consistency with cream as needed. Pipe the frosting onto the cupcakes.
- Finishing Touches: Garnish with fresh raspberries or almond slices if desired.
Notes
Additional Information:
- Prep Time: 30 minutes
- Cooking Time: 18 minutes
- Total Time: 48 minutes
- Servings: 24 cupcakes
- Caloric Content: 380 kcal per cupcake
These almond wedding cake cupcakes with raspberry filling are not just desserts; they are a statement of love and celebration, encapsulated in a sweet, elegant package. Enjoy baking and even more so, enjoy sharing these little delights!