Ever wanted to eat a slice of fancy almond wedding cake without needing a dress code or a gift registry? These cupcakes are the shortcut to that dreamy, elegant flavor without the stress of stacking cake tiers or figuring out fondant. With a sweet raspberry center and a soft almond crumb, these are the kind of cupcakes that get people saying, “Wait, you made these?”
They’re perfect for baby showers, birthdays, brunch tables, or honestly, just a Tuesday afternoon that needed a little pick-me-up.
Let’s break it down.
What You’ll Need
For the Cupcakes:
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¾ teaspoon salt
- 1⅓ cups water
- ⅛ cup vegetable oil
- 1 teaspoon vanilla extract
- 1½ teaspoons almond extract
- 4 large egg whites
- 1 cup sour cream
For the Filling:
- ½ cup raspberry jam or preserves
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ teaspoon almond extract
- 2 to 4 tablespoons heavy cream or milk
Pro Tips
- Don’t skip the coring: A cupcake corer or small knife makes it super easy to create the perfect pocket for the raspberry filling without squishing the cake.
- Let the little ones help: Filling cupcakes with jam is a fun, mess-friendly way to involve kids in the kitchen without stressing anyone out.
- Almond flavor is strong—use carefully: A little almond extract goes a long way. No need to get heavy-handed.
- Bake ahead and freeze: These freeze beautifully, so make a batch for later and thank yourself next week.
- Add texture with toppings: A sprinkle of sliced almonds or a fresh raspberry on top makes them look bakery-level fancy in 10 seconds flat.
Tools You’ll Need
- Muffin tin
- Cupcake liners
- Two mixing bowls
- Electric hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cupcake corer or small knife
- Piping bag and frosting tip (or just a zip-top bag with the corner snipped)
Substitutions and Variations
- Jam: Swap raspberry with strawberry, blackberry, or cherry jam depending on what’s in the pantry (or what the picky eaters prefer).
- Frosting: Not a fan of almond? Sub the extract with vanilla or lemon. Still fancy, just in a different flavor family.
- Gluten-Free: Use a GF cake mix and a cup-for-cup flour blend.
- Egg-Free: Use an egg replacer or applesauce (¼ cup per egg white) for an allergy-friendly twist.
- Dairy-Free: Sub in a dairy-free sour cream alternative and use plant-based butter for the frosting.
Make Ahead Tips
- Bake cupcakes ahead and freeze (unfilled and unfrosted) for up to a month. Just thaw, fill, and frost the day they’re needed.
- Frosting can also be made up to 3 days in advance. Store it covered in the fridge and re-whip before using for a fluffy finish.
Instructions
- Preheat oven to 325°F. Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the cake mix, flour, sugar, and salt.
- In a separate bowl, combine water, oil, vanilla, almond extract, and egg whites. Mix until smooth.
- Add the wet ingredients to the dry and mix until just combined. Fold in the sour cream for a creamy, fluffy batter.
- Fill each cupcake liner halfway with batter. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
- Once cool, use a knife or corer to remove a small plug from the center of each cupcake. Fill the hole with raspberry jam, then replace the top piece of cake.
- For the frosting, beat the butter until fluffy. Gradually add powdered sugar and almond extract. Add cream a spoonful at a time until the frosting is smooth and spreadable.
- Pipe or spread frosting onto each cupcake. Decorate with raspberries or sliced almonds if desired.
Nutritional Breakdown (Per Cupcake – Approximate)
- Calories: 380
- Carbohydrates: 51g
- Protein: 2g
- Fat: 15g
- Sugar: 39g
- Sodium: 118mg
- Cholesterol: 40mg
Values will vary based on exact ingredients used.
Leftovers and Storage
- Counter: Store in an airtight container for up to 2 days.
- Fridge: Stays fresh up to 5 days. Bring to room temp before serving for the best texture.
- Freezer: Freeze unfrosted cupcakes for 1 month. Thaw before filling and decorating.
FAQ
Can these be made as a full cake instead of cupcakes? Yes. Pour into a 9×13-inch pan and adjust bake time to 30–35 minutes or until a toothpick comes out clean.
Is fresh raspberry filling an option? Fresh raspberries can work, but a cooked raspberry compote is better to avoid soggy cupcakes.
What’s the difference between almond extract and vanilla? Almond extract has a strong, sweet, slightly cherry-like flavor. Vanilla is warmer and more subtle. Swapping one for the other changes the vibe but still keeps it tasty.
Wrap Up
These almond wedding cake cupcakes are proof that something simple can still be seriously impressive. With that sweet raspberry center and light almond crumb, they bring a little “wow” without the wedding. Try them out, then head back here and drop a comment with how it went or any questions that popped up along the way.
Ready to bake? You’ve got this.
