Dessert

Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

ByZoe Lane April 5, 2026April 5, 2026

Introduction

These Almond Wedding Cake Cupcakes with Raspberry Filling offer a delicate almond flavor paired with a sweet pop of raspberry jam. Soft, moist, and perfect for any special occasion, they’re sure to impress your guests with every bite.

A close-up of a vanilla cupcake with one layer of light golden cake topped with a thick swirl of smooth, creamy pale peach frosting. On top of the frosting sits a single frosty red raspberry. The cupcake is wrapped in a white paper liner and placed on a white plate with delicate embossed patterns, all set against a white marbled surface. In the background, similar cupcakes create a soft, blurred effect. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups all-purpose flour
1 cup sugar
0.5 teaspoons baking powder
0.25 teaspoons baking soda
0.25 teaspoons salt
0.5 cups unsalted butter, softened (room temperature)
3 large eggs
0.5 cups almond milk
1 teaspoon almond extract (can be substituted with vanilla extract)
1 cup raspberry jam
Powdered sugar for dusting (as needed for serving)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
Step 2: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Step 3: In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
Step 5: Stir in the almond milk and almond extract until the batter is smooth and combined.
Step 6: Gradually fold the dry ingredients into the wet ingredients, mixing just until no flour remains visible.
Step 7: Evenly distribute the batter into the cupcake liners, filling each about two-thirds full.
Step 8: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the cupcakes cool completely on a wire rack before filling.
Step 10: Carefully remove a small portion from the center of each cupcake to create a cavity.
Step 11: Spoon raspberry jam into each cavity, then place the removed cake piece back on top as a cap.
Step 12: Dust the cupcakes with powdered sugar and serve at room temperature.

Tips & Variations

For a dairy-free version, use a plant-based butter substitute and ensure your almond milk is unsweetened.
Try using other jam flavors like strawberry or apricot for a different fruity twist.
To enhance the almond flavor, toast a few sliced almonds and sprinkle on top before serving.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days, but bring to room temperature before serving. Reheat gently in a microwave for about 10 seconds if desired.