Almond Wedding Cake Cupcakes With Raspberry Filling & Almond Frosting

These are to die for... and I'm not exaggerating! I made these for my Mother-In-Laws birthday party and everyone LOVED them! These did take a little extra time making but they are so worth it, I promise!

 

 

 

What You Need:

 

For the Cupcakes:

3 egg whites, room temperature

1/3 cup plus 2 Tbsp buttermilk

6 Tbsp unsalted butter, softened

3/4 cup plus 2 Tbsp granulated sugar

1 1/4 cup flour

1/2 Tbsp baking powder

1/4 tsp kosher salt

1 Tbsp almond extract

 

For the Frosting:

1/2 cup unsalted butter, softened

1/2 cup heavy cream

1 1/2 tsp almond extract

4 cup powdered sugar

 

For the Filling:

1/2 cup Raspberry preserves

 

Instructions:

Preheat oven to 350*

For the cake, whisk together the egg whites, almond extract and 2 Tbsp milk in small bowl until combined. Set aside. In a mixing bowl, beat butter and sugar for 2-3 minutes on medium. Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining milk.

 

Fill cupcake liners half full with batter and bake for 15-17 minutes. Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely.

 

Fill a pastry bag (or Ziploc bag) with raspberry filling. I used a small star tip and poked it into the top of each cupcake. Give a good squeeze, you will see the cupcake rise at is fills. Remove and continue until all cupcakes are filled.

 

For the frosting, beat butter and heavy cream in mixer for 3 minutes. Add in almond extract and powdered sugar. Beat an additional 5 minutes until light and fluffy. Pipe on cupcakes.

 

Seriously?? You have to give them a try and tell me how much you LOVED them!

 

Thanks for stopping by, have a great day!