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Almond Wedding Cake Cupcakes: Delightful Raspberry Filling Treats

Almond Wedding Cake Cupcakes with Raspberry Filling
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Delight in these almond wedding cake cupcakes filled with a vibrant raspberry filling, perfect for any celebration!

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 cup milk
  • 1 cup raspberry filling

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
  3. In another bowl, cream the softened butter and sugar until light and fluffy.
  4. Add the eggs, vanilla extract, and almond extract to the butter mixture, beating well after each addition.
  5. Gradually mix in the dry ingredients, alternating with the milk, until well combined.
  6. Fill the cupcake liners about 2/3 full with batter.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Once cooled, create a small hole in the center of each cupcake and fill with raspberry filling.
  9. Top with your favorite frosting if desired.

Notes

  • For a delightful touch, consider adding a sprinkle of chopped almonds on top of the frosting.

Nutrition

Find it online: https://www.hurryandfeast.com/almond-wedding-cake-cupcakes-delightful-raspberry-filling-treats/