Almond Wedding Cake Cupcakes with Raspberry Filling

I’m sooo excited to share these Almond Wedding Cake Cupcakes with Raspberry Filling with you today! OMG they’re seriously amazing. I made these for my sister’s bridal shower last month and everyone was like “these are better than the actual wedding cake!” These cupcakes have this perfect combo of light almond flavor and sweet-tart raspberry filling that’s just chef’s kiss. The texture is super moist but still holds up nice when you bite into it. Stick around cuz I’m gonna show you exactly how to make these showstopping treats that’ll have everyone begging for the recipe!

Ingredients You’ll Need

For the Almond Cupcakes:

• 2 1/2 cups all-purpose flour – don’t use self-rising here, we’re controlling our own leavening agents
• 2 1/2 tsp baking powder – this gives the perfect rise, don’t skip it
• 1/2 tsp salt – just regular table salt works fine
• 1 cup unsalted butter, room temp – seriously, make sure it’s room temp! Cold butter won’t cream properly
• 2 cups granulated sugar – you can reduce to 1 3/4 if you want less sweet
• 4 large eggs – these provide structure and richness
• 1 tsp vanilla extract – use real vanilla if possible, the flavor difference is worth it
• 1 1/2 tsp almond extract – this is what gives these the wedding cake flavor, don’t skip!
• 1 cup whole milk – lower fat milk works too but whole gives best texture

For the Raspberry Filling:

• 2 cups fresh or frozen raspberries – I’ve used both and honestly frozen works great
• 1/3 cup granulated sugar – adjust based on how sweet your berries are
• 2 tbsp cornstarch – this thickens the filling so it doesn’t make your cupcakes soggy
• 1 tbsp lemon juice – adds brightness to the filling
• 1 tbsp water – helps dissolve the cornstarch

For the Almond Buttercream:

• 1 1/2 cups unsalted butter, room temp – again, room temp is crucial
• 4 cups powdered sugar – sift it to avoid lumps
• 1/2 tsp almond extract – reinforces that wedding cake flavor
• 1/4 tsp salt – balances the sweetness
• 3-4 tbsp heavy cream – adjusts consistency

How to Make Almond Wedding Cake Cupcakes with Raspberry Filling

Step 1: Prepare the Raspberry Filling

1. Combine raspberries, sugar, cornstarch, lemon juice, and water in a saucepan.
2. Cook over medium heat until the mixture thickens and bubbles – should take about 5 mins.
3. You’ll know it’s done when you can drag a spoon through and it leaves a clear path that slowly fills in.
4. Cool completely before using – you can make this a day ahead and refrigerate.

Step 2: Make the Almond Cupcakes

1. Preheat your oven to 350°F and line cupcake pans with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl or stand mixer, beat butter and sugar until light and fluffy – this takes about 3-4 mins and the color should be noticeably lighter.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla and almond extracts.
6. Alternate adding flour mixture and milk, starting and ending with flour (3 parts flour, 2 parts milk). Mix just until combined after each addition – overmixing makes tough cupcakes!
7. Fill cupcake liners about 2/3 full.
8. Bake for 18-20 mins until a toothpick comes out clean. The tops should spring back when lightly touched.
9. Cool completely on wire racks before filling.

Step 3: Fill the Cupcakes

1. Once cupcakes are completely cool, use a small knife or cupcake corer to remove centers.
2. Fill each cavity with about 1-2 tsp of raspberry filling.
3. Don’t overfill or it’ll leak out when someone bites into it!

Step 4: Make the Buttercream

1. Beat butter until creamy and light – about 2-3 mins.
2. Gradually add powdered sugar, mixing on low speed to avoid a sugar explosion lol.
3. Add almond extract and salt.
4. Add heavy cream 1 tbsp at a time until you reach desired consistency.
5. Beat on high speed for 2-3 mins until super light and fluffy.

Step 5: Decorate

1. Fill piping bag with buttercream – I use a Wilton 1M tip for pretty swirls.
2. Pipe buttercream onto filled cupcakes.
3. Optional: garnish with fresh raspberries, sliced almonds, or white chocolate curls.

Tasty Variations of Almond Wedding Cake Cupcakes

1. Chocolate Raspberry – Add 1/4 cup cocoa powder to the batter and use a dark chocolate ganache drizzle over the buttercream.
2. Lemon Almond – Add 1 tbsp lemon zest to the batter and substitute the raspberry filling with lemon curd. My Raspberry Cheesecake Cupcakes use a similar technique that works great here too!
3. Strawberry Filling – Simply swap the raspberries for strawberries if that’s more your thing.
4. Fall Spice Version – Add 1 tsp cinnamon and 1/4 tsp nutmeg to the batter and fill with spiced apple butter instead of raspberry.
5. White Chocolate – Add 1/2 cup melted white chocolate to the buttercream for an extra rich frosting that pairs amazingly with the raspberry.
6. Color it Pink – If you’re making these for Valentine’s Day or a pink-themed party, add a tiny bit of pink food coloring to the buttercream, similar to how I do for my Red Velvet Cake.

FAQs About Almond Wedding Cake Cupcakes with Raspberry Filling

Can I make these cupcakes ahead of time?

Totally! You can make the cupcakes up to 2 days in advance and store in an airtight container at room temp. The raspberry filling can be made up to 5 days ahead and kept refrigerated. I’d recommend frosting them the day you plan to serve them for best results. If you need to frost ahead, store in the fridge but bring to room temp before serving.

How do I store leftover almond wedding cake cupcakes?

Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temp before eating – cold cupcakes just don’t taste as good tbh.

Can I freeze these almond wedding cupcakes?

Yes! Freeze unfrosted cupcakes (without filling) for up to 2 months. Thaw overnight in the fridge, then fill and frost. Filled and frosted cupcakes can be frozen too, but the texture of the frosting might change slightly.

What if I don’t have almond extract?

The almond extract is pretty key for that classic wedding cake flavor. In a pinch, you could use a bit more vanilla and maybe add 1/4 cup finely ground almonds to the batter, but it won’t be exactly the same.

Why did my raspberry filling leak through my cupcakes?

If your filling is leaking, it might not have been cooked long enough to thicken properly. Make sure it’s the consistency of thick jam before using. Also, don’t overfill the cupcakes – 1-2 tsp is plenty!

Can I make mini almond wedding cake cupcakes instead?

Absolutely! For mini cupcakes, bake for about 10-12 mins instead. You’ll need less filling per cupcake too, about 1/2 tsp each.

How can I make these almond cupcakes gluten-free?

You can substitute a 1-to-1 gluten-free flour blend for the all-purpose flour. I’ve tried it with Bob’s Red Mill 1-to-1 and it worked great!

The Perfect Homemade Almond Wedding Cake Cupcakes with Raspberry Filling

These cupcakes seriously saved my sister’s bridal shower after the bakery messed up our order last minute. I stayed up til 2am making them but everyone thought they were from some fancy bakery! There’s something so special about the combo of almond cake and raspberry that just screams “celebration.”

What I love most is seeing people’s faces when they bite in and discover the raspberry filling. Even my grandpa who claims he “doesn’t like sweet stuff” had two of these!

Whether you’re making them for a special occasion or just because it’s Tuesday, these homemade almond wedding cake cupcakes with raspberry filling are gonna become your new go-to recipe. Tag me @thecrispychef if you make them – I love seeing your versions!