By This Almond Wedding Cake Cupcakes with Raspberry Filling balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Almond Wedding Cake Cupcakes with Raspberry Filling captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Almond Wedding Cake Cupcakes with Raspberry Filling becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
1 1/3 cups water
1/8 cup vegetable oil
1 tsp vanilla extract
1 tsp almond extract
4 large egg whites
1 cup sour cream
Raspberry jam for filling
Almond buttercream frosting:
◦ 1 cup unsalted butter, softened
◦ 4 cups powdered sugar
◦ 1/2 tsp almond extract
◦ 2-4 tbsp heavy cream or milk
PREPARATION STEPS
Preheat oven to 325°F (165°C). Line a muffin tin with cupcake liners.
In a large bowl, mix the cake mix, flour, sugar, and salt. Add water, oil, vanilla extract, almond extract, and egg whites, mixing until smooth. Fold in sour cream.
Fill cupcake liners half full with batter. Bake for 18 minutes, or until a toothpick comes out clean. Allow to cool.
Once cooled, cut a small hole in the center of each cupcake and fill with raspberry jam.
For the frosting, beat butter until creamy. Gradually add powdered sugar and almond extract. Add cream as needed to achieve desired consistency. Pipe onto cupcakes.
Garnish with fresh raspberries or almond slices if desired.
Prep Time: 30 minutes | Cooking Time: 18 minutes | Total Time: 48 minutes
Kcal: 380 kcal | Servings: 24 cupcakes
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
