Description
Indulge in the delightful experience of Almond Wedding Cake Cupcakes with Raspberry Filling—an enchanting dessert that effortlessly combines elegance with comfort. Perfect for celebrations or cozy get-togethers, these cupcakes boast a light almond flavor complemented by a sweet-tart raspberry surprise.
Ingredients
Scale
- 3 egg whites (room temperature)
- 1/3 cup plus 2 Tablespoons buttermilk
- 6 Tablespoons unsalted butter (softened)
- 3/4 cup plus 2 Tablespoons granulated sugar
- 1 1/4 cup cake flour
- 1/2 Tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 Tablespoon almond extract
- 1/2 cup raspberry preserves
Instructions
- Preheat your oven to 350°F (175°C) and line cupcake pans with liners.
- In a bowl, whisk together egg whites, almond extract, and buttermilk until well combined.
- Beat softened butter and granulated sugar in a mixing bowl until light and fluffy.
- Gradually mix in cake flour, baking powder, and salt until just combined.
- Slowly add the egg mixture to the batter, then fill cupcake liners halfway.
- Bake for about 15-17 minutes or until golden brown; let cool completely.
- Cut out a small cone from each cupcake top and fill with raspberry preserves before replacing the tops.
Nutrition
- Serving Size: 1 cupcake (45g)
- Calories: 190
- Sugar: 17g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg