Almond Wedding Cake Cupcakes with Raspberry Filling
These Almond Wedding Cake Cupcakes with Raspberry Filling feature a delicate almond flavor and a sweet raspberry surprise, perfect for weddings and celebrations.
Ingredients
For the Cupcakes
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Filling and Topping
- 1 cup raspberry preserves for filling
- to taste Confectioners' sugar for dusting (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the almond and vanilla extracts.
- In another bowl, combine the almond flour, all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Fill each cupcake liner about 1/2 full with batter.
- Using a piping bag, add about a teaspoon of raspberry preserves to the center of each cupcake.
- Top with more batter until the liners are about 3/4 full.
Baking
- Bake for 18-20 minutes or until a toothpick comes out clean.
Serving
- Allow to cool completely, then dust with confectioners' sugar if desired before serving.
Notes
These cupcakes can be stored in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week. They can also be frozen for up to three months.