Go Back
–+ servings
Almond Wedding Cake Cupcakes with Raspberry Filling

Almond Wedding Cake Cupcakes with Raspberry Filling

The Crispy Chef
These Almond Wedding Cake Cupcakes are light, fluffy, and bursting with almond flavor, filled with a tangy raspberry center, and topped with a creamy almond buttercream. Perfect for weddings, showers, or any celebration, they’ll leave everyone asking for the recipe.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24
Calories 420 kcal

Equipment

  • Cupcake pan
  • Paper liners
  • Mixing bowls
  • Stand mixer or hand mixer
  • Saucepan
  • Whisk
  • Spatula
  • Piping bag with Wilton 1M tip
  • Cupcake corer or small knife

Ingredients
  

For the Almond Cupcakes:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter room temp
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 1 cup whole milk

For the Raspberry Filling:

  • 2 cups fresh or frozen raspberries
  • 1/3 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp water

For the Almond Buttercream:

  • 1 1/2 cups unsalted butter room temp
  • 4 cups powdered sugar sifted
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • 3-4 tbsp heavy cream

Instructions
 

Make Raspberry Filling:

  • In a saucepan, combine raspberries, sugar, cornstarch, lemon juice, and water.
  • Cook over medium heat for about 5 minutes, until thickened.
  • Cool completely before using.

Make Almond Cupcakes:

  • Preheat oven to 350°F. Line cupcake pans with paper liners.
  • Whisk together flour, baking powder, and salt.
  • Beat butter and sugar until light and fluffy.
  • Add eggs one at a time, then mix in vanilla and almond extract.
  • Alternate adding flour mixture and milk, starting and ending with flour.
  • Fill liners 2/3 full.
  • Bake 18–20 minutes. Cool completely.

Fill Cupcakes:

  • Core the center of each cupcake.
  • Add 1–2 tsp of raspberry filling to each.

Make Almond Buttercream:

  • Beat butter until creamy. Gradually add powdered sugar.
  • Mix in almond extract, salt, and heavy cream until desired consistency.
  • Beat until fluffy.

Decorate:

  • Pipe buttercream onto cupcakes using a Wilton 1M tip.
  • Optional: Garnish with raspberries, sliced almonds, or white chocolate curls.

Notes

You can prepare the raspberry filling a day ahead.
Frost cupcakes the same day for best texture.
For mini cupcakes, reduce bake time to 10–12 mins and use less filling.
Variations include chocolate raspberry, lemon almond, strawberry, and fall spice options.

Nutrition

Calories: 420kcalCarbohydrates: 48gProtein: 3gFat: 24g
Keyword almond cupcakes
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!