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Almond Wedding Cake Cupcakes: Indulgent Treat with Raspberry Filling

Almond Wedding Cake Cupcakes with Raspberry Filling
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Delight your guests with these delectable Almond Wedding Cake Cupcakes filled with a vibrant raspberry filling.

Ingredients

Scale
  • 1 cup almond flour
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup raspberry preserves

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, followed by the almond and vanilla extracts.
  4. In another bowl, combine the almond flour, all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until well blended.
  6. Fill each cupcake liner halfway with batter, then add a teaspoon of raspberry preserves on top of the batter before covering it with more batter.
  7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  8. Allow to cool completely before serving.

Notes

  • For an extra touch, top with whipped cream and fresh raspberries.
  • Ensure the cupcakes are completely cooled before frosting.

Nutrition

Keywords: Almond Wedding Cake, Cupcakes, Raspberry Filling

Find it online: https://www.chirpychef.com/almond-wedding-cake-cupcakes-indulgent-treat-with-raspberry-filling/