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Almond Wedding Cake Cupcakes with Raspberry Filling

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Indulge in the blissful combination of almond and raspberry with these elegant cupcakes. They are perfect for weddings, special occasions, or just treating yourself to a moment of pure delight.

Ingredients

Scale
  • Cupcakes:
  • 1box white cake mix
  • 1 cupall-purpose flour
  • 1 cupgranulated sugar
  • 3/4 tspsalt
  • 1 1/3 cupswater
  • 1/8 cupvegetable oil
  • 1 tspvanilla extract
  • 1 tspalmond extract
  • 4large egg whites
  • 1 cupsour cream
  • Raspberry jamfor filling
  • Almond Buttercream Frosting:
  • 1 cupunsalted butter, softened
  • 4 cupspowdered sugar
  • 1/2 tspalmond extract
  • 2–4tbsp heavy cream or milk

Instructions

  1. PreheatOven: Preheat yourovento 325°F (165°C) and line amuffin tinwith cupcake liners.
  2. Mix Dry Ingredients: In a large bowl, combine the cake mix, flour, sugar, and salt.
  3. Add Wet Ingredients: Add water, oil, vanilla extract, almond extract, and egg whites. Mix until smooth. Fold in sour cream.
  4. Bake Cupcakes: Fill cupcake liners halfway with batter. Bake for 18 minutes or until a toothpick comes out clean. Allow to cool.
  5. Add Raspberry Filling: Once cooled, cut a small hole in the center of each cupcake and fill withraspberry jam.
  6. Make Frosting: Beat butter until creamy. Gradually add powdered sugar and almond extract. Add cream as needed for consistency.
  7. Frost Cupcakes: Pipe almond buttercream frosting onto each cupcake. Garnish with raspberries or almond slices.

Notes

Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
Adjust frosting consistency with more or less cream as needed.

Nutrition

Find it online: https://mykitchenstorie.com/almond-wedding-cake-cupcakes-with-raspberry-fillin/