Almond Wedding Cake Cupcakes with Raspberry Filling

Save this recipe on:

Elegant, moist, and bursting with surprise raspberry centers, these Almond Wedding Cake Cupcakes with Raspberry Filling are like a celebration in every bite. With fluffy almond-scented cake, a luscious fruit core, and swirls of dreamy buttercream frosting topped with toasted almonds and fresh raspberries, they deliver timeless wedding cake flavor in a charming, handheld form.

Perfect for bridal showers, spring gatherings, or simply when you’re craving something fancy without needing a full-tiered cake, these cupcakes bring bakery-level beauty and taste to your own kitchen. And that vibrant ruby center? It steals the show every single time.

---

What Kind of Almond Extract Should I Use?

To get the classic wedding cake flavor, pure almond extract is the key. Imitation extract will give a more artificial, overpowering note. A high-quality pure almond extract adds just the right touch of nutty sweetness that blends beautifully with vanilla and enhances the overall flavor of the cupcakes. If you love a strong almond flavor, feel free to add a splash extra, but don’t overdo it—this ingredient is powerful!

---

Ingredients for the Almond Wedding Cake Cupcakes with Raspberry Filling

All-Purpose Flour – Forms the base of the cupcakes, giving them structure and tenderness.

Baking Powder – Helps the cupcakes rise, creating a soft, airy crumb.

Salt – Balances the sweetness and enhances all the flavors.

Unsalted Butter – Adds richness and flavor; using unsalted allows you to control the salt content precisely.

Granulated Sugar – Sweetens the cupcakes and helps with structure.

Eggs – Provide moisture, richness, and binding power.

Sour Cream – Keeps the cupcakes moist and adds a subtle tang.

Milk – Lightens the batter and ensures a tender texture.

Pure Almond Extract – Delivers that classic wedding cake flavor.

Vanilla Extract – Adds warmth and rounds out the almond flavor.

Fresh Raspberries or Raspberry Jam – For the hidden fruity surprise in the center.

Toasted Sliced Almonds – A crunchy garnish that complements the almond base beautifully.

Buttercream Frosting – Smooth, sweet, and perfect for piping generous swirls on top.

Fresh Raspberries (for topping) – They add a pop of color and hint at the flavor inside.

---

How To Make the Almond Wedding Cake Cupcakes with Raspberry Filling

Step 1: Prepare the Batter

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the sour cream, milk, almond extract, and vanilla extract until fully combined.

Step 2: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—this helps keep the cupcakes soft and tender.

Step 3: Fill and Bake

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. Fill each liner about 2/3 full with batter. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Step 4: Core and Fill

Once cupcakes are cool, use a cupcake corer or small knife to remove a small section from the center of each cupcake. Spoon in raspberry jam or a fresh raspberry compote into the center hole.

Step 5: Frost and Decorate

Pipe or spread buttercream frosting over the filled cupcakes. Sprinkle with toasted sliced almonds and top each with a fresh raspberry for a polished finish.

---

Serving and Storing Almond Wedding Cake Cupcakes with Raspberry Filling

Serve these cupcakes slightly chilled or at room temperature for the best texture and flavor. They’re perfect for weddings, showers, and brunch spreads—especially when displayed on a tiered dessert stand for visual impact. The almond notes paired with raspberry provide a lovely contrast that works any time of year.

To store, place them in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving to restore their soft crumb and allow the frosting to mellow. If making ahead, hold off on topping with fresh raspberries until just before serving to keep them perky.

---

Frequently Asked Questions

How do I make the raspberry filling from scratch?

You can simmer fresh or frozen raspberries with a bit of sugar and lemon juice until thickened, then strain if desired. Let it cool before filling the cupcakes.

Can I freeze these cupcakes?

Yes—freeze the unfrosted, unfilled cupcakes for up to 2 months. Thaw completely before filling and frosting.

What’s the best piping tip for frosting?

A large star tip like Wilton 1M or 2D creates beautiful swirls that mimic wedding cake-style decoration.

Can I use raspberry preserves instead of jam?

Absolutely. Just make sure it’s a thick, high-quality preserve so it doesn’t seep into the cupcake too much.

Is it okay to skip the almond garnish?

Of course! The toasted almonds add crunch and flavor, but you can leave them off for a smoother finish—or replace with white chocolate shavings.

What if I don’t have sour cream?

Greek yogurt is a great substitute and will keep the cupcakes just as moist.

---

Want More Dessert Ideas with a Twist?

If you love these Almond Wedding Cake Cupcakes with Raspberry Filling, you’ll definitely want to try these other irresistible treats:

• Paula Deen’s 5-Minute Fudge for an easy and rich chocolate fix.
• Strawberry Crunch Pound Cake if fruity, nostalgic bakes are your thing.
• Coconut Snowballs for a bite-sized, wintery indulgence.
• Pineapple Coconut Dream Cake to bring tropical flair to your dessert table.
• Indulgent Kentucky Butter Cake when you want a classic with an ultra-buttery twist.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with fresh raspberry compote or a quick jam fill? Any unique decorations on top?

I love hearing your variations and kitchen victories. Got questions or stuck on a step? I’m always happy to help fellow bakers make magic.

---

Print

Save this recipe on: