Almond Wedding Cake Cupcakes: Easy Raspberry-Filled Delight
Delightful almond wedding cake cupcakes filled with raspberry for a perfect celebration treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3/4 cup raspberry preserves
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the almond and vanilla extracts.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill cupcake liners halfway with the batter and add a spoonful of raspberry preserves in the center, then cover with more batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool completely before serving.
Notes
- For extra flavor, consider adding lemon zest to the batter.
- These cupcakes can be topped with whipped cream or almond icing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Almond Wedding Cake, Cupcakes, Raspberry Filling, Easy Recipe