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Almond Wedding Cake Cupcakes: 12 Steps to Perfection

Almond Wedding Cake Cupcakes
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Almond Wedding Cake Cupcakes with Raspberry Filling: An Incredible 12-Step Recipe

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk
  • 1 cup raspberry preserves
  • 1 cup buttercream frosting (for topping)
  • Fresh raspberries (for garnish, optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, followed by the almond extract and vanilla extract.
  4. Whisk together the flour, baking powder, and salt in a separate bowl.
  5. Gradually add the dry mixture to the wet mixture, alternating with the milk.
  6. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack.
  9. Warm the raspberry preserves in a saucepan over low heat until smooth.
  10. Remove a small portion from the center of each cupcake to create a hollow for the filling.
  11. Spoon or pipe the warm raspberry preserves into the hollowed cupcakes.
  12. Top each cupcake with a swirl of buttercream frosting and garnish with fresh raspberries if desired.

Notes

  • Ensure the butter is softened for easy mixing.
  • Allow cupcakes to cool completely before filling.
  • Use fresh raspberries for garnish for added flavor.

Nutrition

Find it online: https://tastysizzle.com/almond-wedding-cake-cupcakes/

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