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Almond Wedding Cake Cupcakes with Raspberry Filling

These Almond Wedding Cake Cupcakes with Raspberry Filling offer a delightful blend of nutty flavors and tart sweetness, making them an exquisite choice for cel…

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup almond flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup raspberry preserves

Instructions

  • Preheat the oven to 350°F (175°C) and prepare a cupcake pan with liners.
  • In a mixing bowl, cream the softened butter and sugar until light and fluffy.
  • Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.
  • In a separate bowl, combine all-purpose flour, almond flour, baking powder, and salt.
  • Gradually add the dry mixture to the wet ingredients, alternating with milk if desired, stirring until just combined.
  • Fill each cupcake liner about 2/3 full with the batter.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.
  • Once completely cool, create a small well in the center of each cupcake and fill with raspberry preserves.