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Almond wedding cupcakes with raspberry filling elegantly displayed at a wedding.

Almond Wedding Cake Cupcakes with Raspberry Filling

Delightful almond cupcakes filled with raspberry jam, perfect for special occasions and everyday enjoyment.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cupcake Batter
  • 1 box white cake mix Use a quality brand like Duncan Hines.
  • 1 cup all-purpose flour Provides sturdier structure.
  • 1 cup granulated sugar Adjust sweetness to taste.
  • 1 cup sour cream Ensures moist, tender cupcakes.
  • 12 tbsp water
  • 1/2 cup vegetable oil
  • 1 tbsp vanilla extract
  • 1 tbsp almond extract
  • 3 large egg whites
For the Filling and Frosting
  • 1/2 cup raspberry jam For filling each cupcake.
  • 1/2 cup softened butter For frosting.
  • 4 cups powdered sugar Adjust consistency with cream or milk.
  • 1 tbsp almond extract
  • as needed tbsp heavy cream or milk To adjust frosting consistency.

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C) and line the muffin tin with cupcake liners.
  2. In a large bowl, combine the cake mix, all-purpose flour, granulated sugar, and salt.
  3. Add water, vegetable oil, vanilla extract, almond extract, and egg whites. Mix until smooth and well-combined.
  4. Fold in the sour cream gently to maintain a creamy and rich batter.
Baking
  1. Fill each cupcake liner halfway with the batter and bake for approximately 18 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cupcakes to cool completely before filling.
Filling and Frosting
  1. Cut a small hole in the center of each cupcake and fill it with raspberry jam.
  2. Beat softened butter until creamy, gradually add powdered sugar and almond extract, mixing until fluffy. Adjust the consistency with heavy cream or milk as necessary.
  3. Pipe the frosting onto each cupcake in a decorative way.

Notes

Don’t overcrowd the muffin tin for even baking. Use room temperature ingredients for better blending. Test doneness with a toothpick.